Sauteed Chicken Baked In Cream And Mushrooms
Juicy sautéed chicken baked in a creamy mushroom sauce, seasoned with paprika and salt, perfect for comforting family dinners served over rice.
Ingredients
Instructions
- Clean and cut into pieces 2 to 2 1/2 pounds of frying chicken.
- Dip the chicken pieces in milk.
- Dredge the chicken in flour.
- Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon paprika.
- Melt 1/2 cup lard or bacon drippings in a skillet.
- Add the chicken to the skillet.
- Saute the chicken until browned.
- Drain the chicken on absorbent paper.
- Slice 1/2 pound mushrooms.
- Saute the mushrooms in the skillet for 2 minutes.
- Place the cooked chicken in a deep baking dish.
- Top the chicken with the sautéed mushrooms.
- Pour 2 cups of hot cream over the chicken and mushrooms.
- Season with 1/4 teaspoon salt and 1/4 teaspoon paprika.
- Bake the chicken at 325°F until tender and the cream has thickened into a sauce, about 30 minutes.
- Serve hot over rice.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of lard or bacon drippings. If you prefer a lighter version, swap the heavy cream for half-and-half or a plant-based alternative. When dredging the chicken, add herbs like thyme or rosemary to the flour for extra taste. Ensure the chicken is fully coated in the flour for a crispier texture.
Serving Suggestions
Serve this dish hot over a bed of fluffy rice to soak up the creamy sauce. It pairs beautifully with steamed green vegetables like asparagus or broccoli for a balanced meal. For a twist, try serving it alongside a fresh salad or crusty bread to complement the richness of the cream. Explore more American recipes to find delightful sides.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 325°F until warmed through, about 20 minutes. If the sauce has thickened too much, add a splash of milk or cream to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Chicken Baked In Cream And Mushrooms contains roughly 599 calories, with 13g protein, 37g carbohydrates, and 51g fat. It is an excellent source of vitamin A (168% of the Daily Value), dietary fiber (72% of the Daily Value), and vitamin D (69% of the Daily Value). It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time as it may cook faster. Ensure the internal temperature reaches 165°F for safety. Boneless cuts may also require less time in the oven, so keep an eye on them to prevent dryness.
What can I substitute for mushrooms?
If you're not a fan of mushrooms, feel free to substitute them with diced bell peppers or zucchini. Both will add a different texture and flavor to the dish. You can also omit them entirely and increase the amount of cream for a richer sauce.
How do I know when the chicken is done baking?
The chicken is done when it is tender and the cream has thickened into a sauce, which usually takes about 30 minutes at 325°F. To double-check, insert a meat thermometer into the thickest part of the chicken; it should read 165°F. The juices should run clear when pierced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).