Creamy Mushroom Chicken
A comforting dish featuring tender chicken in a rich, creamy mushroom sauce, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use chicken thighs for more flavor
- 8 oz mushrooms, sliced Any variety works well; try cremini or shiitake for a twist
- 3 cloves garlic, minced Substitute with pre-minced or garlic powder in a pinch
- 1 cup heavy cream For a lighter option, use half-and-half or almond milk
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme Fresh thyme adds more vibrancy
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel and season with salt, pepper, and dried thyme.
Cooking
- In a large skillet over medium heat, warm the olive oil. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add the sliced mushrooms and sauté for about 4-5 minutes until they release their moisture and start to brown. Add the minced garlic, stirring for an additional minute until fragrant.
- Pour in the chicken broth, scraping up any bits stuck to the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer.
- Nestle the chicken back into the skillet and cook for another 10 minutes, or until the chicken is cooked through and the sauce thickens slightly.
Finishing Touches
- Sprinkle fresh parsley on top before serving.
Notes
If you have leftovers, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. You can also marinate the chicken and prepare the veggies a day in advance.