Chicken in Creamy Mushroom Sauce
Indulge in the rich and comforting flavors of Chicken in Creamy Mushroom Sauce, a restaurant-quality dish made effortlessly at home. Tender, golden-seared chicken breasts are nestled in a luscious, velvety sauce bursting with the earthy goodness of baby Bella mushrooms, aromatic garlic, and fresh thyme. This quick and easy recipe comes together in just 40 minutes, perfect for a weeknight dinner or an impressive meal for guests. The sauce’s luxurious blend of chicken broth and heavy cream is thickened to perfection, making it an ideal topping for pasta, mashed potatoes, or a side of crusty bread. With simple ingredients and gourmet flair, this dish offers a satisfying balance of flavor and texture that will make it a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces baby Bella mushrooms, sliced
- 1 piece large onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet over medium heat, add olive oil and warm until shimmering.
Add the chicken breasts to the skillet. Sear them for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add butter. Once melted, add diced onions and cook for 2-3 minutes until they begin to soften.
Add the sliced mushrooms to the onions and sauté for another 5 minutes until the mushrooms are golden brown and tender.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the mushroom mixture, and stir well to incorporate.
Slowly pour in the chicken broth, making sure to scrape up any bits stuck to the bottom of the skillet. Allow it to simmer for 2 minutes to slightly thicken.
Reduce the heat to low and stir in the heavy cream and fresh thyme. Cook for 3-4 minutes until the sauce thickens and becomes creamy.
Return the chicken breasts to the skillet, coating them in the mushroom sauce.
Simmer for another few minutes until the chicken is warmed through.
Garnish with fresh parsley before serving.
Serve the chicken hot, paired with rice, pasta, or mashed potatoes as desired.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.3 g | ||
| Protein | 228.4 g | 457% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3078 mg | 65% | |
*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.
