Tender Chicken Steak with Mushroom Cream Sauce

Name: Tender Chicken Steak with Mushroom Cream Sauce
Total time: 15 min
Yield: 2 people
Ingredients: 14 oz Chicken breast or skinless chicken thigh; 5 oz Button mushrooms or Shimeji (sliced); 0.5 cup Onion (finely chopped); 1 tbsp Garlic (finely chopped); 0.75 cup Plain milk (or whipping cream); 2 tbsp Unsalted butter; 1 tbsp Vegetable oil; 1 tsp Salt; 1 tsp Ground black pepper

Low CarbUnder 30 MinsHigh ProteinStovetopDinnerDate Night • Comfort Food

Easy

15min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

Transform ordinary chicken into a restaurant-quality luxury steak with a smooth mushroom cream sauce. Easy to make using an electric skillet.

If you are looking for a fancy dish that tastes like it's from a fine restaurant but don't want to use expensive or hard-to-find ingredients, this Tender Chicken Steak with Mushroom Cream Sauce is the perfect answer. This recipe takes simple ingredients like chicken, fresh milk, mushrooms, and garlic to elevate them into a special meal that will impress anyone. The secret to this delicious dish lies in searing the chicken in an electric skillet to develop a beautiful crust (Maillard reaction), then using the flavorful browned bits to sauté butter, garlic, and mushrooms before adding milk for a silky finish. The result is a savory, creamy, and aromatic sauce with a hint of black pepper that coats the juicy chicken perfectly. You don't need a professional oven or expensive pans—just your trusty electric skillet. It's ideal for a special dinner, a date night, or even a day when you want to treat yourself to a premium meal on a budget.

Ingredients

400 g Chicken breast or skinless chicken thigh (2 large pieces)
150 g Button mushrooms or Shimeji (sliced) (about 2 cups)
50 g Onion (finely chopped) (half an onion)
15 g Garlic (finely chopped) (3 cloves)
200 ml Plain milk (or whipping cream)
30 g Unsalted butter (2 tbsp)
1 tbsp Vegetable oil
1 tsp Salt
1 tsp Ground black pepper

Instructions

1
Season the chicken with half a teaspoon of salt and half a teaspoon of black pepper, rubbing it all over. Let it rest (Preparation time: 2 mins).
2
Set the electric skillet to medium-high heat. Add vegetable oil and sear the chicken until golden brown (approx. 3 mins per side). Once cooked and browned, remove and set aside on a plate.
3
In the same skillet (don't wash it, to keep the chicken flavor), reduce heat to medium. Add unsalted butter, followed by garlic and onion. Sauté until fragrant and the onion becomes translucent (approx. 2 mins).
4
Add the sliced mushrooms and stir until they begin to soften and release their aroma (approx. 2 mins).
5
Pour in the milk, season with the remaining salt and black pepper. Let it simmer gently until the sauce reduces and thickens slightly (approx. 3 mins).
6
Return the chicken to the skillet. Spoon the sauce over the chicken to coat it thoroughly and let the flavors absorb (approx. 1 min). Turn off the skillet and serve elegantly.

Chef's Tips

•To thicken the sauce faster, mix 1 teaspoon of cornstarch with a little water and stir it into the boiling sauce.
•Using medium heat for the sauce prevents the milk from curdling and ensures a smooth texture.
•Serve with steamed vegetables like broccoli or carrots to add color and elevate the presentation.