Homestyle Chicken and Mushrooms
Experience the cozy flavors of 'Homestyle Chicken and Mushrooms,' a comforting dish that combines perfectly seared chicken breasts with a rich, garlic-infused creamy mushroom sauce. This easy yet elegant recipe features tender chicken dredged in lightly seasoned flour for a golden crust, nestled in a luscious sauce made with a blend of dry white wine, chicken broth, and heavy cream. Earthy, caramelized mushrooms and fragrant minced garlic elevate the dish, while a sprinkle of fresh parsley adds a burst of color and freshness. Ready in just 45 minutes, this versatile meal is perfect for weeknight dinners or special gatherings. Pair it with mashed potatoes, fluffy rice, or a slice of crusty bread to soak up every drop of the mouthwatering sauce. Comfort food has never been so gourmet!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 10 ounces white or cremini mushrooms, sliced
- 3 pieces garlic cloves, minced
- 0.5 cup dry white wine or chicken broth
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and melt the unsalted butter. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Add the minced garlic to the skillet and cook for 1 minute, stirring often to prevent burning.
Deglaze the skillet by adding the dry white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, making sure they are submerged in the sauce. Cover and cook for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the fresh parsley over the dish before serving.
Serve hot with a side of mashed potatoes, rice, or crusty bread to complement the creamy mushroom sauce.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 800 mg | 17% | |
*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.
