Description
A delightful dish featuring tender chicken and earthy mushrooms in a rich, creamy sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 ounces mushrooms (button, cremini, or shiitake), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and add the chicken. Cook for about 5-6 minutes on each side until golden brown and fully cooked. Remove and let rest.
- Add the butter to the same skillet, allowing it to melt and pick up browned bits. Then, add the diced onion and sauté for about 3-4 minutes until transparent. Follow with the minced garlic and cook until fragrant.
- Toss in the sliced mushrooms and cook for another 5-7 minutes, seasoning them with thyme, salt, and pepper.
- Pour in the chicken broth and let it reduce slightly for about 3 minutes. Then, add the heavy cream and stir until fully combined, creating a thick, creamy sauce.
- Return the chicken to the skillet, letting it simmer in the sauce for an additional 3-5 minutes.
- Serve garnished with fresh parsley, alongside mashed potatoes, rice, or pasta.
Notes
Consider using skinless chicken thighs for a juicier option. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg