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How to Make Chicken and Mushrooms in Cream Sauce over Zoodles - A Step-by-Step Guide

Welcome to a delightful and satisfying recipe for Chicken and Mushrooms in Cream Sauce over Zoodles! This dish is a perfect combination of tender chicken, earthy mushrooms, and a rich cream sauce, all served over a bed of zucchini noodles (or zoodles) for a low-carb, high-flavor meal. It's a fantastic way to incorporate more vegetables into your diet while still indulging in a creamy and comforting dish.

With this recipe, you can enjoy a classic comfort food favorite with a healthy tw...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    469 cal.

    • Total Fat: 31g
    • Saturated Fat: 18g
    • Cholesterol: 162mg
    • Sodium: 328mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 28g
    • Vitamin C: 19mg
    • Calcium: 79mg
    • Iron: 2mg
    • Potassium: 697mg

    Categories

    Chicken recipes
    Mushroom recipes
    Cream sauce recipes
    Zoodles recipes
    Main recipes