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.
I hope that you enjoy the Bella Brandy Cream Chicken!
If you make this Bella Brandy Cream Chicken, please leave a comment. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!
Bella Brandy Cream Chicken
Ingredients
- 1 lb. fresh boneless skinless chicken breasts
- 8 ounces sliced mini portobello mushrooms also called baby bella, mini bella or crimini mushrooms
- 1/3 cup brandy
- 3/4 cup heavy cream
- 1 tablespoon minced garlic
- 6 tablespoons butter
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
- 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 5 minutes per side, or until juices run clear, turning a nice golden brown. Once fully cooked, carefully remove chicken from pan and set aside. Tent the chicken with foil to keep warm.
- 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.
- 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 mushrooms back to the pan, stir, then return chicken and simmer for 2 minutes, spooning the sauce over the chicken. Remove from heat and serve.
Notes
- Cooking times can vary depending on the size and thickness of your chicken breasts. The internal temperature should be at least 165 degrees Fahrenheit.
- If you would like a more savory sauce, omit the brown sugar.
(Note: This recipe was originally posted on November 28th, 2018. It has been updated with a new recipe card.)
Did you make this recipe?
Tag @thesumofyum on Instagram
More Chicken Recipes
- Creamy Chicken Marsala Pasta
- Basil Pesto Chicken and Veggies
- Baked Cajun Chicken
- Skillet Chicken in Garlic Tomato Sauce
- Baked Low Carb Parmesan Chicken Tenders
- BBQ Chicken Skewers
- Easy Chicken Teriyaki
- Chicken Satay with Peanut Sauce
- Chicken Tetrazzini
- Grilled Hawaiian Pineapple Chicken Kabobs
- Easy Chicken Marsala
- Instant Pot Chicken Noodle Soup
- Slow Cooker Shredded Mexican Chicken
- Parmesan Chicken Piccata
- Chicken Diavolo Pasta
This dish was delicious; even my teenage sons loved it! It was so good that I’m looking for other recipes on your website!
Thank you so much for the compliment! I’m glad your sons enjoyed the brandy cream chicken as well. Since you are looking for more recipes to try, you might want to try my Creamy Chicken Marsala Pasta. Happy cooking!
Thanks, Christi! I love cooking with marsala, so I will try the creamy chicken recipe next.
You are so welcome, Sharon! I hope that you enjoy it! One of my favorite recipes, that my daughter requests all the time, is my Creamy Italian Ravioli. So you might want to try that one as well.
Yummy sauce. Next time I will make double the sauce because I served the chicken on pasta and was wishing I had enough extra sauce to ladle it over my noodles. Yes, I scraped every drop of sauce from the pan to enjoy because the sauce is so delicious. This recipe would be good cooked with pork chops instead of chicken sometimes too.
Thank you so much for the compliment, Laura! I’m so glad you enjoyed the brandy cream sauce. A double batch of sauce is the way to go if you are serving it with pasta. And yes, the sauce is great with pork chops, I have served it that way. I also serve it over beef tenderloin on special occasions, which is absolutely delicious, so you might want to try that as well. Happy cooking!
This recipe was recommended by my daughter Sian who reviewed a few days back. We made it tonight and it was delicious and will definitely be made again. Thank you x Sians mum Kym x
Thank you, Kym! I’m so happy to hear that she recommended my recipe to you and that you enjoyed it as well.
I made this for the first time tonight, served with pasta and a side salad. My boyfriend and I were in the middle of an argument, now he’s being a lot nicer, complimentary even. Your recipe is absolute gold! Thank you!
I am so happy to hear that you enjoyed it, Sian! Thank you for the compliment and for sharing your story. I’m glad that your boyfriend is being nicer now and I hope it stays that way. You deserve nice compliments after you made such a nice meal, and kindness always. Happy cooking!
Great dish! Added some roasted shallots and baby potatoes on the plate with baby peas! Thanks for the recipe!
Thank you, Dave! I’m glad you enjoyed the Brandy Cream Chicken and your additions sound delicious!
I made this it was great lovely and tasty
If I added more cream would it still taste the same as the wife wanted a bit more sauce
Thanks, Danny! I can relate to wanting more sauce, I can never get enough. You can add more cream. However, rather than just adding more cream, I would increase all of the sauce ingredients by the same percentage. Just adding more cream will dilute the flavor a bit. I hope this helps and happy cooking!
Making this for a second time. Absolutely loved it the first time. Adding frozen artichoke hearts and doubling the sauce to put over pasta. The sauce is incredibly good! I make it with pasta and green beans. One of my favorite meals!
Thank you for such a nice compliment, Christy! I’m so happy to hear that my brandy cream chicken is one of your favorite meals. It’s one of mine as well.
Really wonderful! I just made this with a few tweaks. I added shallots and instead of brown sugar I used apricot jam. My husband loved it!
Thank you so much, Erika! I’m happy to hear that you and your husband loved the chicken and your “tweaks” sound delicious!
Just made this for the 1st time, really delicious especially the sauce, easy to make even for a total amateur like me. Next time I probably will add a little brandy to the sauce when the chicken & mushrooms get added to it at the end as I like to taste the brandy more.
Thank you, Mike! I’m so happy to hear that you enjoyed the brandy cream chicken. Also, I think a little extra brandy is a great idea!
Im glad i stumbked on this recipe . This saves me for our family dinner. I substitute the rum to partly red wine and rice wine. Still taste the same the one bought at restaurants..
dedicated Mon.
Thank you, Jem! I am glad that you “stumbled upon” my recipe as well and that you enjoyed it.
This looks like a great recipe. Is there anything you can replace the brandy with? Would whiskey work?
Thanks
Ollie
Yes, you can use whisky as a substitute. I hope that you enjoy it and I would love to hear how it turns out with the whisky.
My family thanks you for this amazing recipe! I’m glad I doubled it so I can bring some to work with me tomorrow! It was absolutely delicious!
Thank you for the compliment! I am so glad that you and your family enjoyed the chicken.
My 14-year-old son made this for the family dinner tonight. It was amazing, we served it with Mash Potatoes. Even though I am stuffed to the gills writing this. I can’t wait to have more! Great recipe and followed to the letter. So happy he gave it a try!
That is awesome! I love that your son is getting into cooking at a young age. I feel honored that he made one of my recipes and I am happy to hear that it was a success! Thank you so much for sharing!
This recipe turned out incredible! My family meets up once a week for dinner and we take turns cooking for each other. I made this for dinner over rice and exactly as it was in your recipe, and everyone loved it! My dad has his own food catering business and is really into sauces– he raved the most about how great the brandy cream sauce was and made me write down the recipe for him after dinner. Everyone wanted seconds, I should have made a bigger batch. Thanks so much for sharing this, will be making it again for them tomorrow evening!
Thank you so much for the kind compliment, Eddie! I am so happy to hear that you and your family loved the brandy cream chicken. I am all about the sauce when creating new recipes and I work really hard to perfect them. So, please tell your father that I truly appreciate him recognizing an amazing sauce, he has good taste. Your comment just brightened my day!
This was amazing! Looked expensive and tasted even better. I second the comment “good enough for company “and easy enough for a weeknight dinner. Bravo!
Thank you so much, David! Your comment made my day better!
This recipe is fantastic! I’ve made it several times now and it’s one of my favorites. Instead of returning everything to the pan I put it all in a baking dish as I remove it from the stove, put some provolone cheese on top, and bake for about 20 minutes. It’s one of the best sauces I’ve ever had!
Thank you so much, Jordan! Your kind words just made my day!
Deliciotastic !! Thank you for this. (why is there a red wiggly line under my first word?)
Thank you! I am so glad that you enjoyed it and I love the new word!
I did this tonight,the crowd raved I only put a teaspoon of sugar coz I like. My food savory
Hi Kristine,
I am so glad that everyone enjoyed it! You can even omit the brown sugar, if you would like a more savory dish. I don’t always add the brown sugar depending on how I am serving it.
Added my own touches. However so very good next time I’m going to double the recipe and put it over linguine noodles! Delicious!
Thanks Kendra! So glad you liked it! It is awesome served over pasta!
I would love to hear what your own touches were!
Hi there,
I just made this, it was really lovely. Looking forward to cook for the in- laws soon, easy meal but quite tasty!!
Hi Tee,
Thank you so much for the kind words! I am so glad that you enjoyed it and I hope your in-laws enjoy it as well.