Chicken with Creamy Mushroom Sauce (Light Version)
I developed a light version of the classic combo of chicken and creamy mushroom sauce! I chose portobello mushrooms and shiitake mushrooms to serve with the chicken, which I deglazed with Pernod (optional but highly recommended).
I’ve developed a lighter version of the classic chicken and mushrooms in creamy sauce! I chose portobellos and shiitakes to go with the chicken, which I deglazed with a splash of Pernod (optional but highly recommended). The ultra-creamy sauce is made with cottage cheese and 2% milk as the base!! It tastes so good and obviously contains way less fat than heavy cream. I top it with fresh tarragon leaves (which pair really well with the chicken) and serve it with a little arugula salad on the side. Go make it!
Tips for the recipe:
1. Take the time to properly sear the chicken
Sear the chicken breasts in a hot pan with a bit of olive oil until they’re nicely golden. That deep browning adds tons of flavor to the sauce. No need to cook them through at this point — they’ll finish cooking in the sauce.
2. The portobello-shiitake combo = guaranteed umami
These two types of mushrooms complement each other beautifully. Shiitakes have a woodier, more intense flavor, while portobellos are meatier and milder. Don’t slice them too thin — you want them to keep a nice texture.
3. Pernod: a twist that changes everything
If you’ve got some on hand, don’t skip the splash of Pernod to deglaze the pan. That subtle anise flavor really brings out the best in the mushrooms. Even if it’s optional, this small touch makes a big difference.
4. A creamy sauce… without cream
The combo of 0% cottage cheese and 2% milk gives you a sauce that’s creamy, light, and protein-packed. You can blend it for a super smooth texture or keep it a bit rustic. Just be careful not to overheat it, or it might curdle.
5. Fresh tarragon = the cherry on top… of your chicken
Add the leaves at the very end. Their subtle anise note pairs beautifully with the rest of the dish (especially if you’ve used Pernod).
6. A fresh little salad on the side
Arugula, a squeeze of lemon juice, a drizzle of olive oil — and you’ve got a simple side that perfectly balances the richness of the dish.
In a bowl, using an immersion blender or regular blender, blend the cottage cheese and milk until smooth. Set aside.
Season the chicken breasts with salt and pepper on both sides. Lightly dust them with the flour, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil. Sear the chicken for about 3 minutes on each side, until golden brown. Add the Pernod (if using), stir, then remove the chicken from the pan and set aside.
Add a little more olive oil to the same pan. Add the shallots and garlic, cook for about 2 minutes, then add the mushrooms. Cover, reduce the heat to medium, and let cook for 5 minutes. Stir and continue cooking until the mushrooms are tender — about 2 more minutes.
Add the chicken broth, Dijon mustard, thyme, and the blended cottage cheese mixture. Stir well to combine everything, then return the chicken to the pan. Bring to a gentle boil and stir to coat the chicken well with the sauce.
Serve immediately, topped with lemon zest, lemon juice, and fresh tarragon leaves.
On the side, serve a heap of baby arugula dressed with lemon juice, extra virgin olive oil, and flaky sea salt.
SO good.
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Bon appetit and enjoy!
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