Chicken Breasts with Mushrooms
Delight your taste buds with this creamy and savory Chicken Breasts with Mushrooms recipe, a perfect weeknight meal that brings restaurant-quality flavor to your dining table. Tender, golden-seared chicken breasts are simmered in a luscious garlic mushroom sauce made with earthy cremini mushrooms, chicken broth, and a splash of heavy cream, all enhanced by the fragrant touch of fresh thyme. Finished with a sprinkle of vibrant parsley, this dish is as visually stunning as it is satisfying. Whether served over fluffy mashed potatoes, steamed rice, or crisp roasted vegetables, this 35-minute recipe is a versatile, crowd-pleasing option for easy dinners or elegant entertaining.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 8 ounces Mushrooms, sliced (such as cremini or button)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly dredge the chicken breasts in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the butter and let it melt. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Stir in the heavy cream and fresh thyme. Return the chicken breasts to the skillet, making sure they are coated with the sauce.
Lower the heat to medium-low, cover the skillet, and let the chicken simmer in the sauce for 12-15 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning if needed with additional salt and pepper.
Garnish the dish with freshly chopped parsley and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 735 mg | 16% | |
*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.
