Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon thyme, dried or fresh
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and thyme. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté the chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes. Add the sliced mushrooms and cook until tender and browned, about 5 minutes.
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly. Then, add the heavy cream, stirring continuously. Allow the sauce to simmer gently until it thickens, about 5 minutes. Adjust seasoning with salt and pepper to taste.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let everything simmer together for another 2-3 minutes to absorb the flavors. Garnish with chopped fresh parsley and serve hot.
Notes
- For a dairy-free version, substitute heavy cream with coconut or cashew cream, and chicken broth with vegetable broth.
- Ensure not to overcook the chicken to keep it juicy.
- You can add a splash of white wine during sautéing for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg