Creamy Mushroom Chicken Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (about 700g)
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
2 tablespoons olive oil or butter
05 -
1 tablespoon all-purpose flour (optional, for coating the chicken)
06 -
200g sliced mushrooms (white or cremini)
07 -
2 garlic cloves, minced
08 -
1 small onion, finely chopped
09 -
240ml chicken broth
10 -
240ml heavy cream or half-and-half
11 -
1/2 teaspoon dried thyme or Italian seasoning
12 -
25g grated Parmesan cheese (optional, for extra flavor)
13 -
1 tablespoon fresh parsley, chopped (for garnish)
# Instructions:
01 -
Season the chicken breasts on both sides with salt and pepper. (Optional) Lightly coat the chicken with flour for a golden, slightly crisp exterior.
02 -
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.
03 -
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.
04 -
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.
05 -
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 74°C).
06 -
Garnish with fresh parsley and serve warm. Pair with mashed potatoes, rice, or pasta to soak up the creamy mushroom sauce.
# Notes:
01 -
Substitute heavy cream with a mixture of milk and cornstarch for a lighter option.
02 -
Add spinach or sun-dried tomatoes for extra flavor and color.
03 -
Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.