Pan-fried chicken breasts topped with a luscious, creamy mushroom sauce and crisp-tender snap peas. Such a delicious and filling meal, you’ll forget that it’s healthy too.
Who doesn’t want any easy meal to prepare that the whole family will love? This recipe has it all. It’s creamy, moist, crisp-tender, and light. The creamy sauce is out of this world and is just enough without being overpowering. If you don’t like or have snap peas, green beans are a great substitute. Why not add some blanched green beans or blanched sliced carrots for more veggies. It’s definitely a feel good recipe!
HOW TO PREPARE THE CHICKEN BREASTS
- On top of a cutting board lay a piece of plastic wrap, the chicken breast, then another piece of plastic wrap on top.
- Pound the chicken with a meat mallet, on the flat side, until the chicken is evenly ½ to ¾-inch thick. (Use a rolling pin if you don’t have a meat mallet or carefully slice the chicken in half horizontally to butterfly, making a cutlet).
- Season the chicken breasts with salt and pepper on both sides.
- Dredge in flour.
- Shake off excess flour and place back on pan or plate.
HOW TO MAKE CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
- Preheat the oven to 200°F, place a sheet pan in the oven, and a piece of foil to cover the cooked chicken to keep it warm.
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper on both sides.
- Dredge the prepared chicken breasts in flour, shake off any excess flour, and place 2 chicken breasts in the skillet.
- Cook until golden; about 1½-2 minutes per side.
- Place in oven and cover loosely with foil.
- Add remaining 1 Tbsp oil to and 2 other chicken breasts; repeat. (If cooking chicken one at a time, add a little more oil each time).
- In another large skillet, heat the skillet over medium heat, then add the butter, green onions, and mushrooms.
- Cook, stirring occasionally, until the mushrooms are browned; about 4-5 minutes.
- Pour in the stock, turn up the heat, and bring to a boil.
- Cook until the liquid is reduced by half; about 3 minutes.
- Add the cream and boil until the slice thickens slightly, 3-4 more minutes.
- Stir in the snap peas and heat through; season with salt and pepper.
- Serve the chicken topped with the creamy mushrooms and snap peas.
- Garnish with more green onions.
SUBSTITUTE SNAP PEAS WITH GREEN BEANS
- Green beans are a great substitute if you don’t like or have snap peas. Just blanch the green beans, put in an ice bath, then drained before making the recipe. (To blanch: In a medium saucepan, bring water to a boil, salt, and add green beans. Boil until bright green in color and tender-crisp; about 2 minutes. Drain and immediately place beans in an ice bath to stop the cooking).
Chicken with Creamy Mushrooms and Snap Peas
Pan-fried chicken breasts topped with a luscious, creamy mushroom sauce with crisp-tender snap peas. Such a delicious and filling meal, you'll forget that it's healthy too.
Servings: 4
Ingredients
- 4 boneless chicken breasts, pounded to ½ to ¾-inch thick
- 2 Tbsp canola oil
- ¼ cup all-purpose flour, for dredging
- 1 Tbsp unsalted butter
- 2 green onions, thinly sliced diagonally, reserve a few for garnish
- 8 oz mushrooms (baby bellas, buttons, cremini, shiitake , or a combination), sliced
- 1¼ cups beef or chicken stock
- ¾ cup heavy cream
- 2 cups sugar snap peas, stemmed and halved lengthwise with the peas intact
- Kosher salt and freshly ground black pepper
Instructions
To prepare chicken breasts:
- On top of a cutting board lay a piece of plastic wrap, the chicken breast, then another piece of plastic wrap on top. Pound the chicken with a meat mallet, on the flat side, until the chicken is evenly ½ to ¾-inch thick. (Use a rolling pin if you don't have a meat mallet or carefully slice the chicken in half horizontally to butterfly, making a cutlet).
To prepare:
- Preheat the oven to 200°F, place a sheet pan in the oven, and a piece of foil to cover the cooked chicken to keep it warm. Heat 1 Tbsp oil in a large skillet over medium-high heat. Season the chicken with salt and pepper on both sides.
- Dredge the prepared chicken breasts in flour, shake off any excess flour, and place 2 chicken breasts in the skillet. Cook until golden; about 1½-2 minutes per side. Place in oven and cover loosely with foil. Add remaining 1 Tbsp oil to and 2 other chicken breasts; repeat. (If cooking chicken one at a time, add a little more oil each time).
- In another large skillet, heat the skillet over medium heat, then add the butter, green onions, and mushrooms. Cook, stirring occasionally, until the mushrooms are browned; about 4-5 minutes. Pour in the stock, turn up the heat, and bring to a boil. Cook until the liquid is reduced by half; about 3 minutes.
- Add the cream and boil until the slice thickens slightly, 3-4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy mushrooms and snap peas. Garnish with more green onions.
Notes
Substitute
- Green beans are a great substitute if you don’t like or have snap peas. Just blanch the green beans, put in an ice bath, then drained before making the recipe. (To blanch: In a medium saucepan, bring water to a boil, salt, and add green beans. Boil until bright green in color and tender-crisp; about 2 minutes. Drain and immediately place beans in an ice bath to stop the cooking).
My husbands asks for this dish. He gives it a 10+. Thanks Louise! 🙂
Yayy! That’s great! I love how delicious this sauce is and it doesn’t contain any alochol.
Without knowing, my sister and I made this same dish for our families on the same night. We laughed when we found out, but who can resist this meal. It is so delicious and a favorite!
That is hilarious! Love it!
I would give 10 stars if I could. Made this for the second time last night and once again NO leftovers! 🥳 So good! 😋
That’s great! I’ve had so many people tell me how much they love this. Now I’m hungry for it. 🙂