Absolutely! Here’s a delicious, creamy mushroom chicken recipe that’s simple, flavorful, and perfect for a weeknight dinner. 🍄🍗
Creamy Mushroom Chicken Recipe
🛒 Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tbsp olive oil or butter
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken broth
- ½ tsp dried thyme (or 1 tsp fresh)
- ½ tsp paprika (optional)
- Fresh parsley, chopped for garnish
👩🍳 Instructions
1. Prepare the Chicken
- Season the chicken breasts with salt, pepper, and paprika.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown.
- Remove chicken from skillet and set aside (it will finish cooking in the sauce).
2. Cook the Mushrooms
- In the same skillet, add a little more oil or butter if needed.
- Sauté mushrooms and onions for 4–5 minutes until softened and lightly browned.
- Add garlic and cook 30 seconds until fragrant.
3. Make the Creamy Sauce
- Pour in chicken broth and stir, scraping any browned bits from the pan.
- Reduce heat slightly and add heavy cream and thyme.
- Simmer for 3–5 minutes until sauce thickens slightly.
- Taste and adjust salt and pepper.
4. Combine Chicken and Sauce
- Return chicken to the skillet.
- Spoon sauce over the chicken.
- Cover and simmer for 5–8 minutes until chicken is cooked through (internal temp 165°F / 74°C).
5. Serve
- Sprinkle fresh parsley on top.
- Serve with:
- Mashed potatoes
- Rice
- Pasta
- Or crusty bread to soak up the creamy sauce
💡 Tips for the Best Creamy Mushroom Chicken
- Don’t overcrowd the pan when searing chicken to get a golden crust.
- Use a mix of mushrooms (cremini, shiitake, or baby bella) for more depth of flavor.
- Optional twist: Add a splash of white wine before cream for extra richness.
- Make it lighter: Substitute half-and-half for heavy cream if you want lower fat.
If you want, I can also give a 10-minute “one-pan” version of creamy mushroom chicken that’s even faster but just as rich and flavorful.
Do you want me to do that?
