Soy-Free Chicken with Mushroom Sauce
Elevate your weeknight dinner game with this rich and creamy Soy-Free Chicken with Mushroom Sauce, a comforting yet wholesome dish that’s perfect for both everyday meals and special occasions. Tender chicken breasts are pan-seared to golden perfection and smothered in a luscious, soy-free mushroom sauce made from a blend of cremini mushrooms, garlic, chicken broth, heavy cream, and a hint of fresh thyme. The sauce is further enhanced with a touch of lemon juice for a subtle brightness that balances the creamy flavors. Quick to prepare in just 45 minutes, this recipe is ideal for anyone avoiding soy-based ingredients while craving a hearty meal. Serve it alongside velvety mashed potatoes or crisp steamed vegetables, and garnish with fresh parsley for a stunning, restaurant-quality dish your family will love. Perfect for gluten-sensitive diets or crowd-pleasing entertaining, this recipe is a must-try for fans of classic comfort food with a modern twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms
- 3 cloves garlic cloves
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley
Instructions
Pat the chicken breasts dry with paper towels and season them with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6–7 minutes on each side or until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, lower the heat to medium, add the butter. Once melted, add mushrooms and sauté for about 5 minutes or until they are browned and have released their juices.
Add minced garlic to the mushrooms and sauté for an additional minute until fragrant.
Sprinkle the flour over the mushrooms and stir to coat evenly.
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
Stir in the heavy cream, lemon juice, and fresh thyme leaves. Allow the sauce to simmer gently for about 5 minutes until it thickens.
Return the chicken breasts to the skillet, coating them with the mushroom sauce. Cook for an additional 3–4 minutes until heated through.
Garnish with chopped fresh parsley before serving.
Serve the chicken with mushroom sauce warm, paired with your choice of side dishes like mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 224.6 g | 449% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1360 mg | 29% | |
*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.
