Robin Hood Chicken
Elevate your dinner game with Robin Hood Chicken, a hearty, flavor-packed dish that combines rustic charm with creamy indulgence. Perfectly seared chicken breasts are simmered in a luxurious sauce made with golden caramelized onions, garlic, earthy cremini mushrooms, and a luscious blend of chicken stock and heavy cream. Fresh thyme and a splash of lemon juice add a bright, herbaceous touch, while the final garnish of parsley brings freshness to every bite. Serve this comforting dish over nutty wild rice or pair it with crusty bread to soak up every savory drop. With just 15 minutes of prep and a simple one-skillet approach, Robin Hood Chicken is a dinner hero you'll come back to again and again. Perfect for family meals or special occasions, this recipe brings both convenience and gourmet flair to the table!
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Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1.5 cups chicken stock
- 0.5 cups heavy cream
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 serving cooked wild rice or crusty bread (optional, for serving)
Instructions
Place the flour, salt, and pepper in a shallow dish and mix well. Lightly coat each chicken breast in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the sliced onions and cook for 5-7 minutes, stirring occasionally, until softened and golden.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Then, add the sliced mushrooms and cook for 5-6 minutes, or until the mushrooms are tender and have released their moisture.
Pour in the chicken stock, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer, then reduce the heat to medium-low.
Stir in the heavy cream, thyme leaves, and lemon juice. Return the chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet and let the chicken simmer gently for 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with more salt or pepper, if needed. Garnish with fresh parsley before serving.
Serve the Robin Hood Chicken over cooked wild rice or alongside crusty bread to soak up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 789 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.
