Chicken and Mushrooms
Elevate your dinner table with this creamy and savory Chicken and Mushrooms recipe, a perfect blend of tender chicken breasts and earthy mushrooms simmered in a luscious garlic-infused cream sauce. This easy-to-follow recipe features golden-brown, pan-seared chicken enveloped in a velvety mixture of chicken broth, heavy cream, and fresh thyme, creating a comforting dish bursting with flavor. Perfect for busy weeknights or an impressive weekend meal, this one-skillet wonder comes together in just 45 minutes. Serve it with rice, pasta, or mashed potatoes to soak up every drop of the rich, herbaceous sauce, and garnish with fresh parsley for a beautiful finishing touch. Packed with satisfying flavors and gourmet appeal, this Chicken and Mushrooms recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 12 ounces white mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken in the all-purpose flour, shaking off the excess.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Add the butter to the same skillet and melt it over medium heat. Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and browned slightly.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes.
Stir in the heavy cream and fresh thyme. Return the chicken breasts to the skillet, spooning some of the sauce over the chicken.
Reduce heat to low, cover, and simmer for 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened.
Taste the sauce and adjust seasoning if necessary.
Garnish with chopped parsley and serve warm with your choice of side dish, such as rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 233.8 g | 468% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 139 mg | 11% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3166 mg | 67% | |
*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.
