Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 8 oz mushrooms (cremini, white, or baby bella), sliced
- 3 cloves garlic, minced
- 1 small onion or shallot, finely chopped (optional)
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 3/4 cup heavy cream or half-and-half
- Salt and black pepper to taste
- 1 tsp fresh thyme or chopped parsley (for garnish)
- Optional: 2 tbsp grated Parmesan cheese
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add mushrooms and cook until browned and tender.
- Add onion or shallot if using and sauté until soft. Stir in garlic and cook for 1 minute.
- Deglaze the pan with chicken broth, scraping up browned bits.
- Reduce heat and pour in cream. Let simmer until slightly thickened, about 5–7 minutes.
- Stir in Parmesan if using. Return chicken to the skillet and spoon sauce over it. Simmer together for a few minutes.
- Garnish with fresh thyme or parsley and serve hot.
Notes
- Use white wine or dry sherry to deglaze the pan for added flavor.
- Spinach can be added at the end for a pop of color and nutrients.
- Swap in dairy-free cream and butter for a dairy-free version.
- Let the sauce simmer uncovered to naturally thicken.
- Serve with pasta, rice, mashed potatoes, or crusty bread.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg