Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups sliced cremini or button mushrooms
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add butter and sauté mushrooms until tender, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth, scraping any browned bits from the skillet. Stir in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened. Season with salt and pepper.
- Return the chicken to the skillet, coating with the sauce. Simmer for another 5 minutes to meld flavors. Garnish with chopped parsley if desired and serve hot.
Notes
- Use fresh mushrooms for the best flavor; frozen mushrooms can be substituted if needed.
- Adjust garlic and herbs according to your taste preference.
- For extra richness, top with freshly grated Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg