Knob Hill Chicken
Elevate your dinner menu with Knob Hill Chicken, a restaurant-quality dish that's surprisingly simple to make at home. This recipe features tender, juicy chicken breasts seasoned to perfection and nestled in a luxurious, creamy mushroom and white wine sauce. Baby Bella mushrooms, shallots, and garlic create a deeply savory base, while a touch of fresh thyme and a splash of heavy cream add rich, aromatic notes. Deglazing the pan with dry white wine enhances the flavors, and thickening the sauce with a delicate flour slurry ensures the perfect velvety consistency. Ideal for an elegant weeknight dinner or a special occasion, Knob Hill Chicken pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of the irresistible sauce. Impress your family or guests with this comforting and sophisticated one-skillet masterpiece!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces baby Bella mushrooms, sliced
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 0.5 cup dry white wine (such as Sauvignon Blanc)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with garlic powder, onion powder, salt, and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their juices and become golden.
Add the shallots and garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Pour in the white wine, scraping the bottom of the skillet to deglaze and loosen any browned bits. Let the wine simmer for 3-4 minutes until it reduces by half.
Stir in the chicken broth, thyme leaves, and heavy cream, and bring the mixture to a gentle simmer.
In a small bowl, whisk together the flour and water until smooth. Gradually add this slurry to the skillet, stirring constantly, to thicken the sauce slightly.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cover and simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley before serving. Serve warm with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.0 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3113 mg | 66% | |
*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.
