Cream of Mushroom Chicken Skillet
A creamy and savory chicken dish filled with the warmth of sautéed mushrooms, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 1 lb Chicken Breast (boneless, skinless) Substitute with tofu for a vegetarian option.
- 8 oz Mushrooms (sliced button or cremini) Offers a delightful earthiness.
- 1 medium Onion Shallots can provide a milder flavor.
- 2 cloves Garlic (minced) Freshly minced is preferred, but garlic powder can work in a pinch.
- 1 cup Chicken Broth Use homemade or store-bought; swap with vegetable broth for a vegetarian alternative.
- 1/2 cup Heavy Cream Consider Greek yogurt or coconut cream for a lighter version.
- 2 tbsp Olive Oil For sautéing the chicken and vegetables.
- 1 tsp Thyme (fresh or dried) Adds vibrant flavor.
- Salt and Pepper For seasoning to taste.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then place them in the skillet. Sauté for about 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside. In the same pan, add sliced onion and mushrooms. Cook for about 5 minutes until the onions are translucent, and mushrooms soften.
- Stir in minced garlic and thyme, allowing the aroma to fill your kitchen for about 1 minute.
- Pour in chicken broth and bring to a gentle simmer, scraping up any flavorful bits from the bottom of the skillet. Let it reduce for about 5 minutes.
- Lower the heat and stir in the heavy cream, creating a velvety sauce.
- Return the chicken back to the skillet, coating it in the creamy mushroom sauce. Let simmer for another couple of minutes.
- Garnish with fresh herbs if desired, then serve warm.
Notes
For creative variations, you can add vegetables like spinach or peas, add a kick with red pepper flakes, or mix in dried cranberries for a festive touch. Consider swapping herbs for rosemary or sage for different flavors and using farro or quinoa instead of rice for a healthier option. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.