Chicken A La Crème Recipe

Prep ingredients

Pat chicken breasts dry. If thick, butterfly or gently pound to an even 3/4" thickness. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Slice mushrooms, finely chop onion, mince garlic, chop parsley and chives.

Cook herbed rice

Rinse rice briefly until water runs clearer. In a medium saucepan, bring 3 cups water, 1 Tbsp butter and 1/2 tsp salt to a boil. Add 1.5 cups rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with fork and stir in 2 Tbsp chopped parsley and 1 Tbsp chives. Keep covered and warm.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add 2 Tbsp olive oil. When shimmering, add chicken breasts (do not overcrowd; cook in batches if needed). Cook 4–5 minutes per side until golden and internal temperature reaches 160–165°F (71–74°C) depending on thickness. Transfer to a plate and tent loosely with foil to rest 5–8 minutes (carryover cooking will bring to safe temp). Reserve any pan fond for the sauce.

Sauté aromatics & mushrooms

Wipe the skillet if excessively charred but keep any flavorful browned bits. Reduce heat to medium and add 2 Tbsp butter and 1 Tbsp olive oil. Add chopped onion and sauté 3–4 minutes until translucent. Add sliced mushrooms and a pinch of salt; sauté 6–8 minutes, stirring occasionally, until mushrooms release moisture and begin to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze & build sauce

Pour in 1/4 cup dry white wine (or omit and use an extra 1/4 cup chicken stock) to deglaze the pan, scraping up browned bits. Let wine reduce by about half, 1–2 minutes. Add 1/2 cup low-sodium chicken stock and bring to a gentle simmer.

Finish cream sauce

Lower heat to medium-low and stir in 1 cup heavy cream, 1 tsp Dijon mustard, and 1 Tbsp fresh thyme (or 1/2 tsp dried). Simmer gently 4–6 minutes, stirring, until sauce thickens to coat the back of a spoon. Taste and season with 1/2 tsp salt and 1/2 tsp black pepper. If desired, stir in 1/2 Tbsp lemon juice to brighten the sauce. Keep warm on lowest heat.

Combine with chicken

Return rested chicken to the skillet or spoon sauce over chicken on a serving platter. Let chicken sit in sauce 1–2 minutes to rewarm and absorb flavor. If sauce is too thick, loosen with 1–2 Tbsp water or stock.

Cook vegetables

Bring a medium pot of water to boil and add a pinch of salt. Blanch broccoli florets and snap peas/green beans 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking (or run under cold water). Drain well. Toss with 1 Tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper and reheat briefly in a hot skillet 1–2 minutes before serving, or serve chilled/warm as preferred. Serve with lemon wedges.

Plate a scoop of herbed rice, a chicken breast, and a portion of green vegetables. Spoon generous mushroom cream sauce over the chicken and garnish with 1 Tbsp chopped parsley and optional thyme sprigs. Serve immediately with lemon wedges on the side.