Chicken Mushrooms Ww
Elevate your weeknight dinners with this creamy and flavorful Chicken Mushrooms WW recipe, a perfect blend of tender chicken breasts and savory baby bella mushrooms simmered in a luscious, light cream sauce. This easy-to-make dish highlights wholesome ingredients like low-sodium chicken broth, fresh garlic, and a touch of white wine, creating a gourmet taste without the fuss. Ready in just 35 minutes, it’s a healthy option that doesn't skimp on indulgence, featuring low-fat cream and minimal added butter for a guilt-free comfort meal. Serve this versatile recipe over mashed potatoes, alongside steamed veggies, or with a crisp green salad for a satisfying meal that feels fancy but fits your busy lifestyle. Whether you're meal-prepping or looking for a dinner that wows, this creamy chicken and mushroom skillet is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cups baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 0.5 cup white wine (optional, substitute with more chicken broth if preferred)
- 0.5 cup low-fat cream or half-and-half
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1 tablespoon of flour over the mushrooms and stir well to coat. Cook for another minute to remove the raw flour taste.
Gradually pour in the chicken broth and white wine (if using), stirring constantly to prevent lumps. Bring the mixture to a simmer.
Reduce the heat to low and stir in the low-fat cream or half-and-half. Allow the sauce to simmer gently for 2-3 minutes until slightly thickened.
Return the chicken breasts to the skillet, nestling them into the mushroom sauce. Cover the skillet with a lid and cook for another 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Garnish with freshly chopped parsley and serve hot. This dish pairs perfectly with steamed vegetables, mashed potatoes, or a light salad.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 17.0 g | ||
| Protein | 232.1 g | 464% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3195 mg | 68% | |
*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.
