Mediterranean Pan-Seared Chicken in Velvet Mushroom Cream Sauce
This dish combines tender, golden pan-seared chicken with a silky mushroom cream sauce that feels both comforting and elegant. Fresh green beans and buttery potatoes round out the meal, making it hearty enough for dinner yet refined enough to serve guests. Infused with garlic, herbs, and a touch of Mediterranean brightness, this recipe strikes the perfect balance between rich flavors and fresh ingredients. It’s a one-pan style meal that comes together in under 45 minutes, ideal for weeknights or a special occasion at home.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Main Ingredients:
4 chicken breasts (boneless, skinless)
2 cups mushrooms (Swiss brown or button, sliced)
1 cup green beans, trimmed
2 cups baby potatoes or Yukon gold potatoes, quartered
For the Creamy Sauce:
2 tbsp olive oil
1 tbsp butter
2–3 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy cream or half-and-half
Salt and black pepper, to taste
Fresh herbs (rosemary, thyme, parsley for garnish)
Optional Additions:
1/2 cup onion, diced
1/4 cup dry white wine (deglazing)
A squeeze of lemon juice, for brightness
Instructions
Prepare the potatoes:
Bring a pot of salted water to boil. Add quartered potatoes and cook until just tender, about 10 minutes. Drain and set aside.
Cook the chicken:
Pat chicken breasts dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and sear for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Remove from skillet and keep warm.
Sauté vegetables:
In the same skillet, add butter. Sauté mushrooms (and onion, if using) for 4–5 minutes until golden. Add green beans and cooked potatoes, stirring for another 2–3 minutes. Remove vegetables from the skillet and set aside.
Make the sauce:
To the skillet, add garlic and cook 30 seconds until fragrant. Deglaze with white wine if using, scraping up browned bits. Pour in chicken broth and simmer for 2 minutes. Stir in heavy cream, season with salt and pepper, and let the sauce thicken for 3–4 minutes.
Combine:
Return chicken, mushrooms, beans, and potatoes to the skillet. Coat with the sauce and simmer gently for 2–3 minutes until everything is heated through.
Serve:
Garnish with fresh rosemary, thyme, or parsley. Serve warm with extra sauce spooned over the chicken.
Tips:
Golden chicken: Pat chicken dry before searing for a crisp, golden crust.
Even cooking: Pound chicken breasts lightly to an even thickness so they cook more evenly.
Don’t rush the sauce: Let it simmer gently so it thickens naturally without curdling.
Deglazing boost: A splash of white wine or lemon juice lifts the sauce and balances the creaminess.
Prep ahead: Boil the potatoes in advance to cut down on cooking time.
Variations:
Protein swap: Try boneless chicken thighs, turkey cutlets, or even pork chops.
Vegetable twist: Replace green beans with asparagus, zucchini, or spinach for variety.
Lighter version: Use half-and-half or evaporated milk instead of heavy cream.
Extra flavor: Add sun-dried tomatoes or olives for a more Mediterranean flair.
Herb variety: Swap rosemary and thyme with basil or oregano for a different flavor profile.
Serving idea: Pair with crusty bread or a simple green salad to soak up the sauce.
Q&A
Q: Can I make this dish ahead of time?
A: Yes, you can cook the chicken and vegetables ahead, but prepare the cream sauce fresh for the best texture. Reheat gently to avoid curdling.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs are juicier and more forgiving, though they may need a couple of extra minutes of cooking time.
Q: How do I keep the sauce from splitting?
A: Keep the heat at medium to medium-low when adding cream. Avoid boiling the sauce; a gentle simmer will give a smooth finish.
Q: What can I serve with this?
A: The potatoes and green beans make it a complete meal, but you can also serve with rice, couscous, or crusty bread.
Q: Can I make it dairy-free?
A: Yes. Substitute coconut cream or a dairy-free heavy cream alternative, and use olive oil instead of butter.
Nutrition
(per serving, approx. 1 of 4)
Calories: 480–520 kcal
Protein: 38–42 g
Carbohydrates: 28–32 g
Fat: 22–25 g
Fiber: 4–5 g
Sodium: 400–500 mg
Values may vary depending on cream type, optional wine, and exact portion sizes.
Conclusion
This Mediterranean Pan-Seared Chicken in Velvet Mushroom Cream Sauce is a rich yet balanced one-pan meal that combines hearty chicken, tender vegetables, and a velvety sauce infused with garlic and herbs. It’s easy enough for a weeknight but elegant enough to serve guests. With its creamy texture, earthy mushrooms, and Mediterranean brightness, this dish brings comfort and sophistication together on one plate.