Chicken with Pecan Cream and Mushrooms
Elevate your dinner table with this indulgent Chicken with Pecan Cream and Mushrooms recipe, a rich and flavorful dish that combines tender chicken breasts with a velvety, nutty cream sauce. Perfectly seared chicken is bathed in a luxurious blend of heavy cream, earthy cremini mushrooms, and finely ground pecans, all enhanced with fresh thyme and a hint of garlic for a sophisticated, savory depth. This recipe is both elegant and comforting, making it ideal for special occasions or an elevated weeknight meal. Ready in just 45 minutes, this dish pairs beautifully with steamed vegetables, rice, or creamy mashed potatoes. Garnished with fresh parsley, it’s a show-stopping meal that’s as visually stunning as it is delicious. Whether you're seeking a hearty chicken recipe or an irresistible creamy sauce, this dish checks all the boxes!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms
- 2 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Pecans, finely ground
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the mushrooms and cook until they release their moisture and are golden brown, about 6-8 minutes.
Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Simmer the sauce over low heat for 3-4 minutes, allowing it to thicken slightly.
Stir in the ground pecans and fresh thyme leaves. Cook for another 2 minutes, ensuring the sauce is well combined and creamy.
Return the chicken breasts to the skillet, spooning the pecan cream sauce and mushrooms over them. Simmer for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley and serve hot. Pair with steamed vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.1 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3182 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.
