Butterflied Mushroom Chicken
Elevate your weeknight dinner routine with Butterflied Mushroom Chicken, a luscious combination of tender, pan-seared chicken breasts and a rich, creamy mushroom sauce. This recipe shines with perfectly butterflied chicken, ensuring even cooking and maximum flavor absorption. A blend of earthy cremini mushrooms, fragrant garlic, and a touch of fresh thyme creates a sauce that's irresistibly creamy yet surprisingly simple to prepare. Whether you’re hosting a dinner party or craving comfort food, this one-pan dish pairs beautifully with mashed potatoes, fluffy rice, or crisp steamed vegetables. Ready in under 40 minutes, it’s the perfect balance of gourmet flavor and weeknight convenience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Place each chicken breast on a cutting board and butterfly them by slicing horizontally through the thickest part, being careful not to cut all the way through. Open the breast like a book, then gently pound to an even thickness using a meat mallet.
Season the butterflied chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and sauté for 5-6 minutes, or until the mushrooms are softened and slightly browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir well, cooking for an additional minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps, then add the heavy cream. Bring the mixture to a simmer.
Add the fresh thyme leaves and adjust the seasoning with more salt and black pepper as needed.
Return the cooked chicken to the skillet, spooning the mushroom sauce over the top. Cook for 3-4 minutes, allowing the flavors to meld and the chicken to heat through.
Garnish with fresh parsley and serve hot. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
