Guilt Free Chicken with Mushroom Cream Sauce Cspi
Elevate your weeknight dinner with this Guilt-Free Chicken with Mushroom Cream Sauce, a light yet flavorful dish that doesn’t skimp on indulgence. Juicy, pan-seared chicken breasts meet a velvety mushroom sauce made with unsweetened almond milk and low-sodium chicken broth, creating a dairy-free, heart-healthy alternative to traditional cream sauces. Aromatic garlic, earthy baby bella mushrooms, and a touch of fresh thyme infuse the dish with irresistible layers of flavor, while a cornstarch slurry ensures the sauce is perfectly thickened. With a quick prep time of 15 minutes and only 25 minutes to cook, this wholesome recipe is perfect for busy evenings. Serve it over steamed vegetables or whole grains for a balanced, guilt-free meal that truly satisfies.
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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
- 1 teaspoon Butter (optional, for added flavor)
- 3 cloves Garlic cloves, minced
- 8 ounces Baby bella (or cremini) mushrooms, sliced
- 1 cup Unsweetened almond milk
- 0.5 cup Low-sodium chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil (and optional 1 teaspoon of butter for added flavor). Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
In a small bowl, whisk together the almond milk and chicken broth. Pour this mixture into the skillet with the mushrooms. Stir to combine and bring the mixture to a gentle simmer.
In another small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook for 2-3 minutes until the sauce thickens slightly.
Add the fresh thyme leaves and stir to incorporate. Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat. Cook everything together for another 2-3 minutes.
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley. Serve warm with your choice of vegetables or whole grains for a complete, guilt-free meal.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 534 mg | 41% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2943 mg | 63% | |
*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.
