Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups sliced mushrooms (button or cremini)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or fresh thyme leaves
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and thyme. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add butter and remaining olive oil. Once melted, add sliced mushrooms and cook until tender and browned, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Let it reduce slightly, then add heavy cream. Stir well and simmer for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
- Return the cooked chicken breasts to the skillet, spoon sauce over each piece. Simmer together for a few minutes to meld flavors. Garnish with fresh parsley before serving.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Replace heavy cream with Greek yogurt or coconut milk for a lighter variation.
- Ensure chicken is cooked through but remains moist and tender.
- For added flavor, sprinkle with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg