Creamy Mushroom Chicken
This Creamy Mushroom Chicken is a quick and elegant dish! Juicy chicken in a rich mushroom sauce, perfect for any occasion.
Servings: 4 servings
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups sliced mushrooms
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by seasoning the chicken breasts with salt and pepper on both sides.
- 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.
- In the same skillet, add the sliced mushrooms and cook for about 5-6 minutes until tender. Add the minced garlic and dried thyme, cooking for another minute.
- Pour in the chicken broth, scraping the bottom of the skillet. Allow to simmer for a couple of minutes before adding the heavy cream. Let it simmer for an additional 3-4 minutes until the sauce thickens.
- Return the chicken to the skillet, spooning the creamy sauce over the top. Let it simmer together for an extra minute. Garnish with fresh parsley before serving.
Equipment
- Large Skillet
- Wooden Spoon
- Meat Thermometer
- Knife and cutting board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm over low heat, adding a splash of chicken broth or cream.
- Feel free to use different types of mushrooms for varied flavors.