Description
Tender chicken breasts smothered in a rich, creamy mushroom sauce make this a delightful and satisfying dish. It’s perfect for weeknight dinners or special occasions!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs / 700g)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 1 tablespoon all-purpose flour (optional, for coating the chicken)
- 2 cups (200g) sliced mushrooms (white or cremini)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/4 cup (25g) grated Parmesan cheese (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken:
- Season the chicken breasts on both sides with salt and pepper.
- (Optional) Lightly coat the chicken with flour for a golden, slightly crisp exterior.
2. Sear the Chicken:
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 4-5 minutes per side, until golden brown but not fully cooked. Remove and set aside.
3. Cook the Mushrooms and Aromatics:
- In the same skillet, add the mushrooms and sauté for 5 minutes, or until golden and tender.
- Add the garlic and onion, cooking for another 2-3 minutes until fragrant and softened.
4. Make the Sauce:
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze.
- Stir in the heavy cream and thyme. Bring the sauce to a simmer.
- Add Parmesan cheese (if using) and stir until the sauce is smooth and slightly thickened.
5. Combine and Cook:
- Return the chicken breasts to the skillet, spooning the sauce over them.
- Cover and simmer on low heat for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
6. Serve:
- Garnish with fresh parsley and serve warm.
- Pair with mashed potatoes, rice, or pasta to soak up the creamy mushroom sauce.
Notes
- Substitute heavy cream with a mixture of milk and cornstarch for a lighter option.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.