Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and thyme. Heat olive oil in a large skillet over medium heat.
- Cook chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté sliced mushrooms until golden, about 5 minutes. Add minced garlic and cook for 30 seconds.
- Pour in chicken broth, scraping browned bits. Bring to a simmer.
- Stir in heavy cream and cook until thickened, 3-4 minutes. Adjust seasoning with salt and pepper.
- Return chicken to the skillet and spoon sauce over. Simmer for 5 minutes to meld flavors.
- Garnish with chopped parsley before serving.
Notes
- You can substitute heavy cream with half-and-half or coconut cream for a lighter version.
- For added flavor, consider adding a splash of white wine or a sprinkle of parmesan cheese.
- This dish pairs beautifully with rice, mashed potatoes, or pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 420 kcal Kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg