Bella Brandy Cream Chicken Recipe

Brandy Cream Chicken

Chicken does not have to be boring. This Bella Brandy Cream Chicken is really something special! There is just something about mini portobello mushrooms in a decadent brandy cream sauce that makes me feel fancy. The flavor is rich and complex and it tastes absolutely amazing!

Mini portobello mushrooms are actually called “baby bellas” and the word bella means beautiful in Italian. So, I named it “Bella” Brandy Cream Chicken, which I think is very fitting considering this is a beautiful chicken and mushroom dish! It would be a lovely meal to serve for a special occasion or date night and it is sure to impress at a dinner party. Don’t tell anyone, but it is also quick and easy to make. It only requires one pan and is ready in less than 30 minutes. So, it even makes a great weeknight dinner too!

Bella Brandy Cream Chicken pairs well with so many things. Try serving it with some Creamy Cauliflower Risotto, it’s such a delicious combination!The brandy cream sauce is so good that I swear you will consider licking your plate clean. I seriously considered it, then I grabbed some bread instead. If you do decide to lick your plate, I support you, this sauce totally justifies it! I would also say that this beautiful meal justifies a nice glass of wine… or two. I hope you enjoy!

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Bella Brandy Cream Chicken Ingredients

boneless skinless chicken breasts
mini portobello mushrooms – also called baby bella, mini bella or crimini mushrooms
brandy
heavy cream
minced garlic
butter
brown sugar
salt
freshly ground pepper

How to make Brandy Cream Chicken and Mushrooms

First, generously season your chicken breasts with salt and pepper on both sides. Melt 2 tablespoons of butter in a skillet or pan over medium to medium-high heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until the juices run clear, turning a nice golden brown. Once fully cooked, carefully remove the chicken from pan and set aside. Note: Cooking times can vary depending on the size and thickness of your chicken breasts. The internal temperature should be at least 165 degrees Fahrenheit. Tent the chicken with foil to keep warm.

Mushrooms

Add 2 tablespoons of butter and the mushrooms to the same pan and saute for 3-5 minutes over medium heat. Reduce the heat to low and carefully remove the mushrooms from the pan and set aside.

Brandy Cream Sauce

Add the brandy and minced garlic to the same pan then increase the heat to medium. Deglaze the pan with brandy by scraping up in browned bits and cook over medium heat for 3 – 4 minutes, or until the brandy has been reduced by half.

Once the brandy has been reduced, add the last 2 tablespoons of butter and brown sugar to the same pan and stir over medium heat until the butter is melted and sugar dissolved.

Add the heavy cream, salt and pepper to the same pan and whisk to combine all ingredients. Simmer for 3 – 4 minutes, or until the sauce has thickened, stirring occasionally. Keep at a simmer, not boil, and reduce the heat if needed.

Reduce the heat to medium-low. Return the cooked chicken and mushrooms back to the pan and simmer for 2 minutes, stirring and spooning the sauce over the chicken. Remove from heat and serve.