Best 2 Easy Chicken With Mushrooms And Zucchini In Cream Sauce Recipes

Are you looking for a quick and easy weeknight dinner that's packed with flavor? Look no further than this delectable chicken with mushrooms and zucchini in a creamy sauce. This dish combines tender chicken, sautéed mushrooms, and fresh zucchini in a velvety sauce made with heavy cream, Parmesan cheese, and herbs. Served over a bed of your favorite pasta or rice, this dish is sure to satisfy the whole family.

In this article, you'll find two variations of this delicious recipe: a classic version made with boneless, skinless chicken breasts, and a healthier version made with boneless, skinless chicken thighs. Both versions are incredibly flavorful and easy to make, so you can choose the one that best suits your dietary preferences.

So gather your ingredients and get ready to indulge in a creamy, flavorful dish that will tantalize your taste buds. Let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES

Chicken and Mushrooms in Cream Sauce over Zoodles image

Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

2 pounds boneless, skinless chicken breasts
½ cup all-purpose flour
½ teaspoon paprika
1 pinch salt and ground black pepper to taste
4 tablespoons unsalted butter, divided
1 ½ cups sliced mushrooms
½ cup chopped shallot
½ cup chopped sun-dried tomatoes
5 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
2 cups heavy cream
1 tablespoon minced fresh basil
4 medium zucchini, spiralized

Steps:

Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
Remove the chicken to a plate. Taste sauce and adjust seasoning.
Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 14.9 g, Cholesterol 162.1 mg, Fat 31 g, Fiber 1.9 g, Protein 28.1 g, SaturatedFat 18.2 g, Sodium 327.7 mg, Sugar 3.8 g

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY

Chinese-Inspired Chicken with Zucchini and Mushroom Medley image

Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.

Provided by HG Little Chef

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

2 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 ¼ cups cornstarch, or as needed
1 tablespoon sesame oil
1 tablespoon canola oil
1 (8 ounce) package shiitake mushrooms, sliced
1 (8 ounce) package maitake mushrooms, roughly chopped
2 large zucchini, chopped
1 teaspoon low-sodium soy sauce, or to taste
1 teaspoon chile paste, or to taste

Steps:

Put chicken in a zip-top bag with enough cornstarch to lightly coat.
Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g

Tips:

Use a large skillet to prevent overcrowding and ensure even cooking.
Slice the zucchini and mushrooms thinly to ensure they cook evenly.
Season the chicken generously with salt, pepper, and paprika for extra flavor.
Cook the chicken until it is golden brown and cooked through, but not dry.
Add the zucchini and mushrooms to the skillet and cook until they are tender but still have a slight crunch.
Stir in the heavy cream, chicken broth, and Parmesan cheese and simmer until the sauce has thickened.
Serve the chicken with the creamy mushroom and zucchini sauce over pasta, rice, or mashed potatoes.

Conclusion:

This easy chicken with mushrooms and zucchini in cream sauce is a delicious and versatile dish that can be served with a variety of sides. The chicken is tender and juicy, the mushrooms and zucchini are flavorful and slightly crunchy, and the cream sauce is rich and creamy. This dish is perfect for a quick and easy weeknight dinner or a special occasion meal.