Description
Enjoy this quick and creamy mushroom chicken dish, perfect for busy weeknights and guaranteed to impress your guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- 8 oz sliced mushrooms (cremini or button)
- 1 cup low-sodium chicken broth
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Sear the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add sliced mushrooms and minced garlic. Sauté for 3-4 minutes until tender and fragrant.
- Pour in chicken broth and heavy cream, stirring well to combine. Let simmer for about 5 minutes until slightly thickened.
- Return the chicken to the skillet, allowing it to soak in the creamy sauce for an additional minute.
- Transfer to plates or serve straight from the skillet.
- Drizzle extra sauce over the top, garnishing with fresh parsley if desired.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg
Keywords: If desired, substitute heavy cream with coconut milk or almond milk for a dairy-free version. You can use turkey instead of chicken or add spinach for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.