Description
Indulge in a restaurant-quality meal at home with this Creamy Mushroom Chicken. Tender, golden-seared chicken breasts are paired with earthy, sautéed mushrooms in a rich and velvety herb-infused sauce. This one-pan comfort dish is perfect for busy weeknights, delivering deep, savory flavors that feel like a warm hug. It is a simple yet sophisticated dinner that brings the family together with minimal cleanup and maximum satisfaction.
Ingredients
10 oz. button or baby bella mushrooms, sliced
2 large boneless, skinless chicken breasts, sliced lengthwise
2 tablespoons salted butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 small onion, finely diced
1/2 cup chicken broth
2 tablespoons white grape juice
1/2 cup heavy cream
1 teaspoon fresh thyme
Salt and pepper to taste
Instructions
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through; remove from pan.
In the same skillet, melt butter and add the sliced mushrooms; cook until golden brown and moisture has evaporated.
Add the onion and garlic to the mushrooms, sautéing until fragrant.
Deglaze the pan with white grape juice, scraping up the browned bits (fond) from the bottom.
Stir in the chicken broth and thyme, allowing the sauce to simmer for 3 minutes.
Lower the heat, stir in the heavy cream, and return the chicken to the pan to coat thoroughly.
Serve warm, optionally garnished with fresh herbs.
Notes
Ensure you don’t crowd the pan when searing mushrooms to get that perfect golden crust. You can substitute heavy cream with half-and-half for a lighter version, though it will be less creamy. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 145mg