Creamy Mushroom Chicken
A delightful dish that combines tender chicken breasts and mushrooms in a rich, creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1 ½ lbs / 700g)
- to taste Salt and pepper
- 2 tablespoons olive oil or butter
- 1 tablespoon all-purpose flour (optional, for coating the chicken)
For the Sauce
- 2 cups sliced mushrooms (white or cremini)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half For a lighter option, substitute with dairy-free cream.
- ½ teaspoon dried thyme or Italian seasoning
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
To Serve
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Season both sides of the chicken breasts with salt and pepper. If using flour, lightly coat the chicken with it.
Cooking the Chicken
- In a large skillet, heat the olive oil or butter over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through.
Cooking the Mushrooms
- Remove the chicken from the skillet and set aside. In the same pan, add the sliced mushrooms, chopped onion, and minced garlic. Sauté for 4-5 minutes until the mushrooms are softened.
Making the Sauce
- Pour in the chicken broth, and add the heavy cream along with the thyme or Italian seasoning. Stir well and simmer for about 3-4 minutes until the sauce thickens slightly.
Combining and Final Cooking
- Return the chicken to the skillet, allowing it to simmer in the sauce for an additional 2-3 minutes. If using, stir in the Parmesan cheese until melted.
Serving
- Garnish with fresh parsley and serve hot over your choice of pasta, rice, or vegetables.
Notes
Adjust the thickness of the sauce by simmering longer for a creamier texture or adding more broth if too thick. Include fresh herbs for flavor and brightness.