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Creamy Mushroom Chicken: A Decadent Dinner Delight!

Creamy Mushroom Chicken is a decadent dinner dish featuring tender chicken breasts smothered in a rich and creamy mushroom sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced (such as cremini or button)
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Method
 

  1. Season the chicken breasts with salt and black pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced mushrooms and sauté for 5-6 minutes until they are browned and tender. Add the minced garlic and cook for an additional 1 minute until fragrant.
  4. Pour in the chicken broth and bring to a simmer. Let it cook for about 3-4 minutes to reduce slightly.
  5. Lower the heat and stir in the heavy cream, dried thyme, dried parsley, and grated Parmesan cheese. Mix well and let it simmer for another 3-4 minutes until the sauce thickens.
  6. Return the chicken to the skillet, coating it in the creamy mushroom sauce. Cook for an additional 2-3 minutes to heat through.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 6gProtein: 45gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 15gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For added flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
  • Substitute the heavy cream with half-and-half for a lighter sauce, or use coconut milk for a dairy-free option.

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