Creamy Chicken with Wild Mushrooms
Indulge in the luxurious flavors of Creamy Chicken with Wild Mushrooms, a comforting dish that combines tender, golden-seared chicken breasts with an earthy medley of wild mushrooms like cremini, chanterelle, or shiitake. This easy yet elegant recipe features a rich cream sauce infused with aromatic shallots, garlic, fresh thyme, and a splash of chicken broth for depth. Perfect for weeknight dinners or special occasions, this one-pan masterpiece comes together in just 45 minutes and pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of the velvety sauce. Garnished with a sprinkle of fresh parsley, this dish is as visually stunning as it is irresistibly delicious.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Shallot, finely chopped
- 2 cloves Garlic clove, minced
- 300 grams Wild mushrooms (such as cremini, chanterelle, or shiitake), sliced
- 1 cup Chicken broth
- 3/4 cup Heavy cream
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallot and cook for 2 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
Add the sliced wild mushrooms to the skillet. Sprinkle with 1/2 teaspoon of salt and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their juices and turn golden brown.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze and release any brown bits. Simmer for 2-3 minutes to slightly reduce the liquid.
Stir in the heavy cream and fresh thyme. Let the sauce simmer gently for 3-4 minutes until it begins to thicken.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken and simmer for 5-6 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste and adjust the seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley, if desired, and serve hot. Pair with mashed potatoes, rice, or crusty bread to soak up the creamy mushroom sauce.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.7 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1379 mg | 29% | |
*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.
