Description
Indulge in this comforting and sophisticated Creamy Mushroom Chicken, a perfect weeknight meal that brings restaurant-quality flavor to your kitchen. Tender pan-seared chicken breasts are cloaked in a luxurious, velvety mushroom sauce infused with aromatic thyme and savory garlic. This dish masterfully balances the umami depth of baby portabella mushrooms with a rich, silky finish, ensuring a wholesome and satisfying dinner that is ready in under 45 minutes. It is the ultimate crowd-pleaser for busy evenings when you crave something truly indulgent.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
16 oz baby portabella mushrooms, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup heavy cream
1/2 cup chicken broth (alcohol-free)
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken breasts until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the sliced mushrooms and sauté until browned and tender.
Stir in the thyme and oregano to release their aromas.
Pour in the chicken broth and scrape the bottom of the pan to deglaze.
Pour in the heavy cream and simmer the sauce until it reduces and thickens slightly.
Return the chicken to the pan to coat it thoroughly in the creamy mushroom sauce.
Serve warm, garnished with fresh parsley.
Notes
Ensure you slice the mushrooms uniformly so they cook evenly. If you want a thicker sauce, you can add a teaspoon of cornstarch mixed with cold water. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg