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Roasted Chicken Breast with Creamy Mushroom Sauce

Make sure to watch the video here for a more in depth tutorial. 

Roasted Chicken Breast with Creamy Mushroom Sauce 
(Printable Recipe)
Serves 4 | Calories 440 | Fat 24g | Protein 41g
Carbs 2g | Sugar 2g | Sodium 89mg


4 Chicken Breasts (Skin on)
2 Garlic Cloves
1 Teaspoon Dried Thyme
60g | 4 Tablespoons Butter
Salt + Pepper
5ml | 1 Teaspoon Oil
10 White Button Mushrooms
60ml | 1/4 Cup White Wine
125ml | 1/2 Cup Cream
10ml | 2 Teaspoons Soy Sauce
Juice of 1 Lemon


Dice the garlic cloves until fine, place in a small bowl. Add the dried thyme and room temperature butter. Mix together until everything is well combined. Loosen the skin on the chicken breasts and push the butter underneath. Season both sides of the chicken with salt and pepper. Heat a medium sized fry pan to high heat and pour in the oil. Place the chicken breasts in skin side down. Cook for a few minutes before turning to sear the other side. Place the chicken breasts into a baking dish and place in a 200 degree Celsius over or 400 degree Fahrenheit oven for 20-25 minutes or until cooked through. When the chicken has 5 minutes left to cook slice the mushrooms and place into the pan we used earlier. Cook for 3-4 minutes until browned. Pour in some white wine to deglaze the pan and let it reduce by at least half. Remove the chicken from the oven and transfer to a cutting board to rest. Pour the cream, soy sauce, and lemon juice in the pan with the mushrooms and turn the heat to low. Let it cook until the sauce has thickened. Slice up the chicken and place on plate. Spoon over the mushroom sauce and serve with your favourite vegetables and roasted potatoes.


Carina xx