Prego Chicken with Mushrooms
Perfectly tender and golden seared chicken breasts meet velvety mushroom bliss in this Prego Chicken with Mushrooms recipe. Featuring a dreamy sauce made with creamy Prego Alfredo or Creamy Mushroom Sauce, sautéed white mushrooms, and a hint of garlic, this dish captures indulgence and comfort in every bite. The addition of chicken broth and heavy cream takes the sauce to luxurious heights, while fresh parsley sprinkles it with a pop of vibrant flavor. Ready in just 40 minutes, this one-skillet wonder is as easy as it is satisfying, making it a weeknight dinner hero. Serve it over fluffy rice, pasta, or with crusty bread to soak up every last drop of the rich, savory sauce. Whether you're craving a comforting meal or looking to impress with minimal effort, this creamy chicken and mushroom dish is a must-try!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces White mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Prego Alfredo or Creamy Mushroom Sauce
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper. Lightly dredge them in all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté for 5-6 minutes, or until they are golden and have released their liquid.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Pour in the Prego sauce, chicken broth, and heavy cream. Stir well to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and cook for 10-12 minutes over low heat, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish with freshly chopped parsley and serve hot over rice, pasta, or with crusty bread.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2814 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.
