Geraldine Chicken
Indulge in the rich, comforting flavors of Geraldine Chicken, a stunning one-skillet dish that combines juicy, golden-seared chicken breasts with a creamy Parmesan mushroom sauce. This recipe features tender cremini mushrooms, fragrant garlic, fresh thyme, and a luscious blend of chicken broth and heavy cream to create a sauce that’s nothing short of decadent. Perfectly finished with a sprinkle of fresh parsley, this dish is ideal for busy weeknights yet elegant enough for dinner parties. Ready in just 45 minutes, Geraldine Chicken pairs beautifully with mashed potatoes, rice, or steamed vegetables, making it a versatile centerpiece for any meal. If you're looking for a creamy chicken recipe that’s both easy and irresistible, this is the ultimate comfort food you’ve been craving.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and sear for 4–5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and melt it over medium heat. Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour the chicken broth into the skillet and bring it to a simmer. Let it simmer for 2–3 minutes to reduce slightly.
Stir in the heavy cream, grated Parmesan cheese, and thyme. Cook for another 2–3 minutes, stirring frequently, until the sauce thickens.
Return the chicken breasts to the skillet and spoon the sauce over them. Reduce the heat to low, cover, and cook for 10 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Sprinkle the chopped parsley over the chicken and sauce just before serving.
Serve hot with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 588 mg | 45% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2840 mg | 60% | |
*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.
