The Creamiest Mushroom Chicken
The Creamiest Mushroom Chicken
Ingredients
- 3 chicken breasts, sliced
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the sliced chicken breasts generously with salt and black pepper.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet or pan over medium-high heat.
⏱️ 1 min
- 3
Add the seasoned chicken breasts to the hot pan and cook for 3-4 minutes per side, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min
- 4
Remove the cooked chicken from the pan and set it aside on a plate. Cover loosely to keep warm.
⏱️ 1 min
- 5
Add the diced onion to the same pan (no need to clean it) and cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent.
⏱️ 3 min
- 6
Stir in the minced garlic and sliced mushrooms. Continue to cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
⏱️ 7 min
- 7
Stir in the dried thyme and dried oregano, cooking for about 30 seconds until fragrant.
⏱️ 1 min
- 8
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 9
Reduce the heat to low and stir in the Parmesan cheese until it is completely melted and the sauce has thickened to your desired consistency.
⏱️ 2 min
- 10
Return the cooked chicken breasts to the pan, nestling them into the sauce. Simmer for 2-3 minutes to heat the chicken through and allow the flavors to meld.
⏱️ 3 min
- 11
Garnish with fresh chopped parsley before serving.
⏱️ 1 min
- 12
Serve immediately and enjoy your creamy mushroom chicken!
Kitchen Tools
Nutrition Facts (per serving)
The Creamiest Mushroom Chicken
- 3 chicken breasts, sliced
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the sliced chicken breasts generously with salt and black pepper.
⏱️ 2 min - 2
Heat the olive oil in a large skillet or pan over medium-high heat.
⏱️ 1 min - 3
Add the seasoned chicken breasts to the hot pan and cook for 3-4 minutes per side, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min - 4
Remove the cooked chicken from the pan and set it aside on a plate. Cover loosely to keep warm.
⏱️ 1 min - 5
Add the diced onion to the same pan (no need to clean it) and cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent.
⏱️ 3 min - 6
Stir in the minced garlic and sliced mushrooms. Continue to cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
⏱️ 7 min - 7
Stir in the dried thyme and dried oregano, cooking for about 30 seconds until fragrant.
⏱️ 1 min - 8
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min - 9
Reduce the heat to low and stir in the Parmesan cheese until it is completely melted and the sauce has thickened to your desired consistency.
⏱️ 2 min - 10
Return the cooked chicken breasts to the pan, nestling them into the sauce. Simmer for 2-3 minutes to heat the chicken through and allow the flavors to meld.
⏱️ 3 min - 11
Garnish with fresh chopped parsley before serving.
⏱️ 1 min - 12
Serve immediately and enjoy your creamy mushroom chicken!