Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups of sliced fresh mushrooms (such as cremini or button mushrooms)
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of chicken broth
- 2 tablespoons of olive oil or butter
- 1 teaspoon of thyme or Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Begin by seasoning the chicken breasts generously with salt, pepper, and thyme or Italian seasoning. In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Once cooked through, remove from the pan and set aside.
- In the same skillet, add the remaining tablespoon of olive oil or butter. Add the sliced mushrooms and cook until browned and tender, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up browned bits. Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.
- Return the chicken breasts to the skillet, spooning sauce over the top. Cover and simmer on low heat for another 5 minutes. Garnish with chopped parsley before serving.
Notes
- For a thicker sauce, add a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water during the final minutes of cooking.
- Reheat leftovers gently over low heat, adding a splash of broth or cream to maintain the sauce’s texture.
- Use gluten-free chicken broth and cream to make this dish suitable for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 125 mg