Chicken Breasts with Creamy Mushroom Sauce
Transform your weeknight dinner into a gourmet experience with this irresistible recipe for Chicken Breasts with Creamy Mushroom Sauce. Perfectly seared, juicy chicken breasts are smothered in a velvety sauce made from sautéed cremini mushrooms, garlic, and a rich blend of chicken broth, heavy cream, and Parmesan cheese. Fresh thyme adds a touch of herbal elegance, while the finishing sprinkle of parsley provides a burst of freshness. With its quick cook time of just 25 minutes, this dish is ideal for both busy evenings and special occasions. Pair it with buttery mashed potatoes, fluffy rice, or roasted vegetables for a complete, comforting meal. Whether you're seeking flavorful comfort food or a crowd-pleasing centerpiece, this one-pan recipe delivers restaurant-quality results right in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 10 ounces Cremini mushrooms, sliced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken lightly in the all-purpose flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
Lower the heat to medium. Add the butter to the same skillet and let it melt.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the sliced mushrooms and sauté for 5-7 minutes until they release their juices and become golden brown.
Pour the chicken broth into the skillet, scraping up any browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes.
Stir in the heavy cream, Parmesan cheese, and thyme. Let the sauce simmer gently for another 3-4 minutes, allowing it to thicken slightly.
Return the chicken breasts to the skillet, along with any juices that have accumulated on the plate. Spoon the sauce over the chicken and simmer for 5-6 minutes until the chicken is cooked through (internal temperature should read 165°F/74°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley and serve immediately. This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 3833 mg | 167% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 240.0 g | 480% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2986 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.
