Chicken Joseph Monroe
Indulge in the rich and comforting flavors of Chicken Joseph Monroe, a classic skillet dish that pairs tender, golden-browned chicken breasts with a luscious creamy mushroom sauce. This recipe elevates simple ingredients like garlic, fresh thyme, and lemon juice to create a beautifully balanced sauce with earthy, savory, and tangy notes. Perfectly suited for weeknight dinners yet elegant enough for entertaining, this 45-minute recipe is a versatile crowd-pleaser, ideal when served over fluffy mashed potatoes, rice, or roasted vegetables. With minimal prep time and an effortlessly gourmet finish, Chicken Joseph Monroe offers an irresistible combination of flavor and simplicity, making it a must-try for lovers of creamy chicken recipes.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken in the all-purpose flour, shaking off any excess.
In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter, then sauté the minced garlic for 30 seconds until fragrant.
Add the sliced mushrooms, cooking until softened and any released moisture has evaporated, about 5-7 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Stir in the heavy cream, fresh thyme, and lemon juice, and allow the sauce to simmer gently for 3-4 minutes.
Return the chicken breasts to the skillet, spoon the sauce over them, and cook for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle with fresh parsley and serve immediately, optionally with mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 709 mg | 15% | |
*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.
