Mushroom Chicken
Transform dinnertime with this rich and comforting Mushroom Chicken, a skillet recipe that combines juicy, golden-seared chicken breasts with a creamy garlic mushroom sauce bursting with flavor. Perfect for busy weeknights or special occasions, this dish features tender white mushrooms, sautéed onions, and fresh thyme, all enveloped in a luscious cream-based sauce thickened with a hint of chicken broth and flour. Ready in just 45 minutes, this one-pan wonder is as easy as it is impressive, pairing beautifully with mashed potatoes, rice, or your favorite roasted vegetables. Garnished with fresh parsley for a pop of color, this hearty recipe is sure to become a family favorite. Keywords: Mushroom Chicken, creamy skillet chicken, garlic mushroom sauce, chicken dinner ideas, quick weeknight meals.
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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
- 1 medium (finely diced) Yellow onion
- 3 minced Garlic cloves
- 8 ounces (sliced) White mushrooms
- 1 tablespoon All-purpose flour
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme
- 2 tablespoons (chopped; optional for garnish) Fresh parsley
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and just cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the diced onion and cook for about 3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour flavor.
Slowly pour in the chicken broth while stirring to prevent lumps. Let the mixture simmer for 2 minutes to thicken slightly.
Stir in the heavy cream and fresh thyme. Let the sauce simmer gently for 3-4 minutes until it thickens to your desired consistency.
Return the seared chicken breasts to the skillet, spooning the sauce over them. Simmer for another 3-5 minutes to warm through and meld the flavors.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley, if desired, and serve warm with your choice of sides such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 748 mg | 16% | |
*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.
