Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cups sliced mushrooms (button or cremini)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by seasoning the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Sauté the chopped onion until translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their juices and become tender, approximately 5 more minutes. Stir in the minced garlic and cook for another 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 5 minutes. Lower the heat, then stir in the heavy cream, thyme, salt, and pepper. Let the sauce cook gently until it thickens slightly, around 3-4 minutes.
- Return the cooked chicken breasts to the skillet, spoon the mushroom sauce over them, and simmer for an additional 5 minutes to allow the flavors to meld. Garnish with chopped fresh parsley before serving.
Notes
- For a healthier version, substitute heavy cream with Greek yogurt or coconut milk.
- Add fresh spinach or thyme to enhance flavor and nutrition.
- Use chicken tenderloins for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg