Chicken and Mushroom Skillet
Indulge in the comforting flavors of this creamy Chicken and Mushroom Skillet, a one-pan meal perfect for busy weeknights or cozy dinners at home. Tender, golden-seared chicken breasts are paired with sautéed garlic and white mushrooms, all simmered in a rich, velvety sauce made with chicken broth, heavy cream, parmesan, and a touch of fresh thyme. The skillet is deglazed to capture every bit of savory flavor, creating a luscious sauce that clings to the chicken with every bite. Ready in just 45 minutes, this dish combines simple ingredients with elevated flavors, making it a family favorite. Garnish with fresh parsley and serve over mashed potatoes, rice, or with crusty bread to soak up every drop of the delectable sauce. Perfect for fans of creamy chicken recipes or hearty mushroom dishes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika. Dust lightly with flour to help achieve a golden crust while cooking.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned.
Pour the chicken broth into the skillet and bring it to a simmer, scraping the bottom of the pan to deglaze and incorporate the browned bits for extra flavor.
Reduce the heat to low and stir in the heavy cream, fresh thyme leaves, and grated parmesan cheese. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly.
Return the chicken breasts to the skillet, making sure they are nestled into the sauce. Cover and cook for an additional 10-12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Garnish the dish with freshly chopped parsley before serving. Serve the chicken and mushroom skillet with your choice of sides, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 238.8 g | 478% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 385 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3008 mg | 64% | |
*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.
