Description
Tender chicken in a smooth and creamy mushroom sauce, perfect for a weeknight meal or a dinner with guests.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 8 oz (about 225 g) mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 tablespoon flour (optional, for thicker sauce)
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat oil or butter in a large skillet over medium-high heat.
- Add chicken to the pan and sear for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
- In the same pan, add a little more oil if needed. Add onions and cook until soft, about 2 minutes.
- Add mushrooms and cook until they release their liquid and brown, about 5 minutes.
- Stir in garlic and thyme and cook for 30 seconds until fragrant.
- Sprinkle flour over the mushrooms for a thicker sauce, if desired. Stir and cook for 1 minute.
- Pour in chicken broth and scrape the pan to loosen brown bits.
- Add the heavy cream and stir. Let the sauce simmer for 3–5 minutes until it thickens slightly.
- Stir in Parmesan cheese if using. Taste and add salt and pepper as needed.
- Return the chicken to the pan and spoon sauce over it. Heat for 2–3 minutes until chicken is warm and coated.
- Garnish with chopped parsley and serve.
Notes
Pat chicken dry before searing to get a good brown crust. Do not overcrowd the pan when cooking mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg