Creamy Chicken & Mushrooms (Dutch Oven - Oven-Braised)

Name: Creamy Chicken & Mushrooms (Dutch Oven - Oven-Braised)
Cook time: 40-50 minutes
Yield: 2 servings
Ingredients: 2 each chicken breasts; salt; pepper; garlic powder; 1 tbsp olive oil; 1 each shallot; 1 clove garlic; 1 cup mushrooms; ½ tsp dried thyme; salt; pepper; ¼ cup heavy cream; 60 g cream cheese; 1 tbsp all-purpose flour; ¼ tsp onion powder; 2-4 tbsp white wine

Oven-braised chicken breasts in a creamy mushroom and white wine sauce.

CategoryMain Course

Yield½ serving⅔ serving1 serving2 servings4 servings6 servings8 servings

Scale

¼×⅓×½×1×2×3×4×

½ serving⅔ serving1 serving2 servings4 servings6 servings8 servings

Main CourseYield ½ servingScaled Quarter — ¼×

Main CourseYield ⅔ servingScaled Third — ⅓×

Main CourseYield 1 servingScaled Half — ½×

Main CourseYield 2 servingsScaled Original — 1×

Main CourseYield 4 servingsScaled Double — 2×

Main CourseYield 6 servingsScaled Triple — 3×

Main CourseYield 8 servingsScaled Quadruple — 4×

Ingredients

Tap one to check it off

Chicken

For the Sauté

For the Creamy Sauce

Instructions

Prep and Sear

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a fan/convection oven.
Season the chicken with salt, pepper, and garlic powder.
Sear in the Dutch oven, 2-3 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, sauté the shallot and garlic for 2-3 minutes.
Add the mushrooms, thyme, and salt. Cook until browned, about 6-8 minutes.

Make the Creamy Base

Sprinkle the flour over the mushroom mixture. Stir for 1 minute.
Deglaze with the wine or stock.
Lower the heat and stir in the cream cheese until melted.
Add the cream and onion powder. Stir until smooth.

Combine & Bake

Nestle the chicken into the sauce. Spoon the sauce over the top.
Cover and bake for 25-30 minutes at 350°F (175°C), or 325°F (165°C) fan.

Finish & Serve

Stir the sauce; loosen with a splash of cream or water if needed.
Serve with pasta, potatoes, bread, or greens.

Ingredients

Tap one to check it off

Chicken

For the Sauté

For the Creamy Sauce

Instructions

Prep and Sear

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a fan/convection oven.
Season the chicken with salt, pepper, and garlic powder.
Sear in the Dutch oven, 2-3 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, sauté the shallot and garlic for 2-3 minutes.
Add the mushrooms, thyme, and salt. Cook until browned, about 6-8 minutes.

Make the Creamy Base

Sprinkle the flour over the mushroom mixture. Stir for 1 minute.
Deglaze with the wine or stock.
Lower the heat and stir in the cream cheese until melted.
Add the cream and onion powder. Stir until smooth.

Combine & Bake

Nestle the chicken into the sauce. Spoon the sauce over the top.
Cover and bake for 25-30 minutes at 350°F (175°C), or 325°F (165°C) fan.

Finish & Serve

Stir the sauce; loosen with a splash of cream or water if needed.
Serve with pasta, potatoes, bread, or greens.

Ingredients

Tap one to check it off

Chicken

For the Sauté

For the Creamy Sauce

Instructions

Prep and Sear

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a fan/convection oven.
Season the chicken with salt, pepper, and garlic powder.
Sear in the Dutch oven, 2-3 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, sauté the shallot and garlic for 2-3 minutes.
Add the mushrooms, thyme, and salt. Cook until browned, about 6-8 minutes.

Make the Creamy Base

Sprinkle the flour over the mushroom mixture. Stir for 1 minute.
Deglaze with the wine or stock.
Lower the heat and stir in the cream cheese until melted.
Add the cream and onion powder. Stir until smooth.

Combine & Bake

Nestle the chicken into the sauce. Spoon the sauce over the top.
Cover and bake for 25-30 minutes at 350°F (175°C), or 325°F (165°C) fan.

Finish & Serve

Stir the sauce; loosen with a splash of cream or water if needed.
Serve with pasta, potatoes, bread, or greens.

Ingredients

Tap one to check it off

Chicken

For the Sauté

For the Creamy Sauce

Instructions

Prep and Sear

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a fan/convection oven.
Season the chicken with salt, pepper, and garlic powder.
Sear in the Dutch oven, 2-3 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, sauté the shallot and garlic for 2-3 minutes.
Add the mushrooms, thyme, and salt. Cook until browned, about 6-8 minutes.

Make the Creamy Base

Sprinkle the flour over the mushroom mixture. Stir for 1 minute.
Deglaze with the wine or stock.
Lower the heat and stir in the cream cheese until melted.
Add the cream and onion powder. Stir until smooth.

Combine & Bake

Nestle the chicken into the sauce. Spoon the sauce over the top.
Cover and bake for 25-30 minutes at 350°F (175°C), or 325°F (165°C) fan.

Finish & Serve

Stir the sauce; loosen with a splash of cream or water if needed.
Serve with pasta, potatoes, bread, or greens.

Ingredients

Tap one to check it off

Chicken

For the Sauté

For the Creamy Sauce

Instructions

Prep and Sear

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a fan/convection oven.
Season the chicken with salt, pepper, and garlic powder.
Sear in the Dutch oven, 2-3 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, sauté the shallot and garlic for 2-3 minutes.
Add the mushrooms, thyme, and salt. Cook until browned, about 6-8 minutes.

Make the Creamy Base

Sprinkle the flour over the mushroom mixture. Stir for 1 minute.
Deglaze with the wine or stock.
Lower the heat and stir in the cream cheese until melted.
Add the cream and onion powder. Stir until smooth.

Combine & Bake

Nestle the chicken into the sauce. Spoon the sauce over the top.
Cover and bake for 25-30 minutes at 350°F (175°C), or 325°F (165°C) fan.

Finish & Serve

Stir the sauce; loosen with a splash of cream or water if needed.
Serve with pasta, potatoes, bread, or greens.

Ingredients

Tap one to check it off

Chicken

For the Sauté

For the Creamy Sauce

Instructions

Prep and Sear

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a fan/convection oven.
Season the chicken with salt, pepper, and garlic powder.
Sear in the Dutch oven, 2-3 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, sauté the shallot and garlic for 2-3 minutes.
Add the mushrooms, thyme, and salt. Cook until browned, about 6-8 minutes.

Make the Creamy Base

Sprinkle the flour over the mushroom mixture. Stir for 1 minute.
Deglaze with the wine or stock.
Lower the heat and stir in the cream cheese until melted.
Add the cream and onion powder. Stir until smooth.

Combine & Bake

Nestle the chicken into the sauce. Spoon the sauce over the top.
Cover and bake for 25-30 minutes at 350°F (175°C), or 325°F (165°C) fan.

Finish & Serve

Stir the sauce; loosen with a splash of cream or water if needed.
Serve with pasta, potatoes, bread, or greens.

Ingredients

Tap one to check it off

Chicken

For the Sauté

For the Creamy Sauce

Instructions

Prep and Sear

Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a fan/convection oven.
Season the chicken with salt, pepper, and garlic powder.
Sear in the Dutch oven, 2-3 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, sauté the shallot and garlic for 2-3 minutes.
Add the mushrooms, thyme, and salt. Cook until browned, about 6-8 minutes.

Make the Creamy Base

Sprinkle the flour over the mushroom mixture. Stir for 1 minute.
Deglaze with the wine or stock.
Lower the heat and stir in the cream cheese until melted.
Add the cream and onion powder. Stir until smooth.

Combine & Bake

Nestle the chicken into the sauce. Spoon the sauce over the top.
Cover and bake for 25-30 minutes at 350°F (175°C), or 325°F (165°C) fan.

Finish & Serve

Stir the sauce; loosen with a splash of cream or water if needed.
Serve with pasta, potatoes, bread, or greens.