Chicken a La Howard
Indulge in the creamy sophistication of Chicken a La Howard, a delectable one-skillet recipe that combines tender, golden-seared chicken breasts with a rich, velvety sauce infused with Parmesan, fresh thyme, and sautéed mushrooms. Perfect for weeknight dinners or special occasions, this dish comes together in under an hour, offering a gourmet experience with minimal effort. The hearty combination of garlic, chicken broth, and heavy cream creates a sauce that’s irresistibly savory, while a sprinkle of fresh parsley adds a burst of freshness. Serve this crowd-pleaser over fluffy mashed potatoes, buttery rice, or alongside roasted vegetables for an elegant and satisfying meal. Perfect for those searching for easy chicken recipes, creamy mushroom chicken, or skillet dinner ideas!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Button mushrooms
- 3 cloves Garlic
- 1.5 cups Heavy cream
- 1 cup Chicken broth
- 0.5 cup Parmesan cheese
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining olive oil and butter to the skillet. Once melted, add the sliced button mushrooms.
Cook the mushrooms for 5-7 minutes, stirring occasionally, until they are golden and their moisture has mostly evaporated.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Deglaze the skillet by adding the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the heavy cream, Parmesan cheese, and fresh thyme. Let the sauce simmer for 5 minutes to thicken slightly.
Return the chicken breasts to the skillet, spooning some sauce over the top. Cover and reduce the heat to low. Let the chicken cook for 15 minutes, or until it reaches an internal temperature of 165°F (74°C).
Garnish with freshly chopped parsley before serving. Serve hot with your choice of side, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 702 mg | 15% | |
*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.
