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jhessica

Creamy Mushroom Chicken: A Delightful Recipe to Try!

A delightful recipe for creamy mushroom chicken that combines tender chicken breasts with a rich and flavorful mushroom sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley for garnish optional

Method
 

  1. Season the chicken breasts with salt and black pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced mushrooms and cook for about 5 minutes, or until they are browned and tender. Add the minced garlic and cook for an additional 1 minute until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let it cook for 3-4 minutes.
  5. Reduce the heat to low and stir in the heavy cream, dried thyme, and dried parsley. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
  6. Stir in the grated Parmesan cheese until melted and well combined. Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
  7. Serve the creamy mushroom chicken warm, garnished with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 6gProtein: 40gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 15gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add spinach or kale to the sauce for extra color and nutrition. Cook it down with the mushrooms.

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