Roast Chicken With Wild Mushroom Cream Sauce Recipe

Marinate the chicken

In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, 3 minced garlic cloves, 2 tsp chopped thyme, 1 tsp chopped rosemary, 1.5 tsp salt and 1 tsp ground black pepper. Add the chicken breasts and rub the marinade under the skin and over the top. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Bring to room temperature

Remove chicken from the refrigerator 20–30 minutes before roasting to take the chill off. Preheat the oven to 200°C / 400°F.

Sear and roast

Heat 1 tbs unsalted butter in an ovenproof skillet over medium-high heat until foaming. Place chicken breasts skin-side down and sear without moving for 4–5 minutes until the skin is golden brown. Flip the breasts and sear the other side 1–2 minutes. Transfer the skillet to the preheated oven and roast 12–18 minutes until an instant-read thermometer inserted into the thickest part reads 74°C / 165°F. Remove chicken to a cutting board, tent loosely with foil and reserve pan juices (about 2 tbs) for the sauce.

Prepare mushrooms and aromatics

While the chicken roasts, clean and slice mushrooms. In a medium saucepan melt 2 tbs unsalted butter over medium heat. Add the minced shallots and sauté 2–3 minutes until softened but not browned. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Cook mushrooms

Add the sliced mushrooms to the pan, increase heat to medium-high and sauté 6–8 minutes until they release moisture and begin to brown. Season with 1 tsp salt and 1/2 tsp black pepper.

Make roux

Push mushrooms to the side of the pan or remove briefly. Add 2 tbs all-purpose flour to the pan (or to the cleared space) and cook 1–2 minutes, stirring constantly to cook the raw flour taste; this will help thicken the sauce (velouté-style).

Deglaze

Pour in 120 ml dry white wine, scraping up any browned bits from the pan. Let the wine reduce by about half, 2–3 minutes.

Add stock and herbs

Gradually whisk in 400 ml low-sodium chicken stock until smooth. Add 2 fresh thyme sprigs and 1 bay leaf. Bring to a gentle simmer and cook 6–8 minutes until the sauce thickens slightly and the flour taste is gone.

Finish with cream and adjust seasoning

Remove thyme sprigs and bay leaf. Stir in 120 ml heavy cream and the reserved 2 tbs chicken pan juices. Simmer gently 2–3 minutes more to warm and coat the mushrooms. Taste and adjust seasoning with up to 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp lemon zest if using. Stir in 1 tbs chopped fresh parsley.

Optional smoother texture

If you prefer a silky velouté without visible mushroom pieces, transfer half of the sauce to a blender and purée until smooth, then return to the pan and stir to combine. Rewarm gently; do not boil after adding cream.

Plate and garnish

Slice the rested chicken breasts crosswise and arrange on warmed plates. Spoon the wild mushroom cream sauce over and around the chicken. Scatter additional chopped parsley on top for color.

Serve immediately alongside roasted potatoes, buttered noodles or seasonal vegetables. Estimated serving: 1 breast per person.