Sauteed Chicken Mushrooms
Elevate your weeknight dinner game with this rich and savory Sautéed Chicken Mushrooms recipe! Tender, golden-seared chicken breasts are nestled in a luscious garlic mushroom sauce infused with fresh thyme and deglazed with chicken stock for depth of flavor. Opt to add a splash of heavy cream for an extra indulgent touch. This dish is quick and easy to prepare, with just 15 minutes of prep and 25 minutes of cook time, making it perfect for busy evenings. Garnished with fresh parsley for a pop of color and freshness, this versatile main pairs beautifully with fluffy mashed potatoes, steamed rice, or crisp green salad. Bursting with earthy and herby flavors, this one-pan wonder delivers restaurant-quality results in the comfort of your kitchen.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 250 grams Button mushrooms (or cremini mushrooms)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 120 milliliters Chicken stock
- 60 milliliters Heavy cream (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Begin by preparing the chicken breasts. If needed, pound the chicken to an even thickness to ensure even cooking. Season both sides with salt and black pepper.
Clean the mushrooms with a damp cloth and slice them into even pieces. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the pan and set aside on a plate, covering it with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and stir to coat them in the oil and butter mixture. Sprinkle the mushrooms with a pinch of salt and sauté for 5-7 minutes until they are golden and their moisture has cooked off.
Add the fresh thyme leaves to the mushrooms and stir. Pour in the chicken stock, scraping the bottom of the pan to deglaze and incorporate any browned bits. Allow the liquid to simmer for 2-3 minutes to reduce slightly.
If you'd like a creamier sauce, stir in the heavy cream at this stage and simmer for an additional 2 minutes.
Return the cooked chicken breasts to the skillet, spooning the mushroom sauce over them. Let the chicken warm through for 2-3 minutes.
Sprinkle chopped parsley over the dish for a fresh, vibrant garnish. Serve immediately with your favorite side, such as mashed potatoes, rice, or a fresh green salad.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.8 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 975 mg | 21% | |
*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.
