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creamy mushroom chicken

This creamy mushroom chicken recipe is a delectable dish that pairs tender chicken breasts with a rich, savory mushroom sauce. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress with its comforting flavors and creamy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 skillet
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon or spatula

Ingredients
  

  • 4 pieces chicken breasts About 1.5 pounds.
  • 2 cups mushrooms, sliced White or cremini.
  • 1 cup heavy cream For a healthier version, substitute half-and-half.
  • ½ cup chicken broth
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper
  • fresh parsley, chopped For garnish.

Instructions
 

  • Start by seasoning the chicken breasts with salt and pepper on both sides.
  • Heat the olive oil and butter in a large skillet over medium-high heat.
  • Once the butter is melted and bubbling, add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and cook for about 2-3 minutes until softened.
  • Add the minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and browned.
  • Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
  • Reduce the heat to low and slowly stir in the heavy cream along with the dried thyme. Allow the sauce to simmer for another 2-3 minutes. Adjust seasoning with salt and pepper to taste.
  • Return the cooked chicken breasts to the skillet, coating them well in the creamy mushroom sauce. Cook for an additional minute to heat through.
  • Serve hot, garnished with chopped fresh parsley on top.

Notes

For a healthier version, you can substitute half-and-half for the heavy cream.
Pair this dish with rice, mashed potatoes, or a green salad for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated gently on the stove.