Creamy Mushroom Chicken
A delightful dish featuring tender chicken in a rich mushroom sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups sliced mushrooms Use fresh mushrooms for the best flavor and texture.
- 1 cup heavy cream For a lighter version, substitute with Greek yogurt or coconut milk.
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper. Add them to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the sliced mushrooms and sauté until they are soft, about 5 minutes.
- Add minced garlic to the mushrooms and cook for an additional 1 minute.
- Pour in the chicken broth and bring it to a simmer. Let it cook for about 3-4 minutes.
- Stir in the heavy cream, mixing well. Let the sauce simmer for another 5 minutes, until it thickens slightly.
- Return the chicken to the skillet, coating it in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
- Serve warm, garnished with fresh parsley.
Notes
Serve alongside steamed rice, mashed potatoes, or pasta to soak up the rich sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.