Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups sliced mushrooms
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and mushrooms; sauté until mushrooms are tender, about 5 minutes.
- Pour in heavy cream and thyme; simmer until the sauce thickens slightly, about 3 minutes.
- Return chicken to the skillet, spoon sauce over, and cook for an additional 2 minutes to reheat chicken.
- Garnish with chopped parsley and serve hot.
Notes
- For a richer flavor, add a splash of white wine during mushrooms sautéing.
- If the sauce is too thick, thin it with a little chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal Kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg