Description
A rich and comforting one-pan dish featuring tender chicken simmered in a creamy mushroom sauce with garlic and herbs. Perfect for a cozy dinner and easy to pair with your favorite sides.
Ingredients
- 2 large chicken breasts (boneless, skinless, sliced horizontally)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 250 grams mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
Instructions
- Season chicken with salt, black pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and cook onion until soft.
- Add mushrooms and cook for 5–7 minutes until golden.
- Stir in garlic and cook for 1 minute.
- Add chicken broth and simmer for 2–3 minutes, scraping the pan.
- Reduce heat and stir in cream, parmesan, and thyme. Simmer until slightly thickened.
- Return chicken to the skillet and coat with sauce. Simmer for 3–5 minutes.
- Garnish with parsley and serve.
Notes
- Use chicken thighs for a juicier option.
- Add spinach or kale for extra nutrition.
- Substitute cream with half-and-half for a lighter version.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with added liquid to maintain sauce texture.
- Avoid overcooking chicken to keep it tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 135 mg
