Chicken with Portabella Mushrooms
Elevate your dinner table with this rich and savory Chicken with Portabella Mushrooms recipe, a comforting dish that balances tender chicken breasts with the earthy depth of portabella mushrooms. Sautéed in a luscious garlic-infused sauce made with chicken broth, heavy cream, and a touch of flour for perfect thickness, this dish delivers a creamy, flavorful bite every time. The chicken is seared to a golden crisp before being nestled back into the velvety mushroom sauce, making it irresistibly juicy and tender. Ready in just 50 minutes, this one-pan meal is perfect for weeknight dinners yet elegant enough to impress guests. Serve it over a bed of rice, creamy mashed potatoes, or fresh pasta, and don't forget a sprinkle of fresh parsley for a burst of color and freshness. Whether you're craving comfort food or planning a dinner party, this Chicken with Portabella Mushrooms recipe will satisfy and delight!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Garlic cloves
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides and set them aside.
Clean and slice the portabella mushroom caps into thin strips.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate. The chicken does not need to be fully cooked at this stage.
Lower the heat to medium and add the remaining olive oil and butter to the skillet.
Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Stir in the sliced portabella mushrooms and sauté for 5-6 minutes until the mushrooms are soft and browned.
Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Let it cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to create a smooth sauce. Bring the mixture to a gentle simmer.
Add the heavy cream to the skillet and stir to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.
Return the chicken breasts to the skillet, nestling them into the mushroom sauce. Cover the skillet and let it cook for 10-12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or pepper as needed.
Remove the skillet from heat and garnish with chopped fresh parsley if desired.
Serve the chicken with portabella mushroom sauce over rice, mashed potatoes, or pasta for a hearty and delicious meal.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1596 mg | 34% | |
*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.
