Ingredients
Chicken
- 2 tbsp olive oil
- 4 chicken breasts
- Salt & pepper, to taste
- 1 tsp fresh thyme
Sauce
- 2 cups cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan
Instructions
- Season and Sear Chicken: Pat the chicken breasts dry, season both sides with salt, pepper, and fresh thyme. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced cremini mushrooms and sauté for about 5 minutes until they release their moisture and start to brown. Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
- Add Liquids and Simmer Sauce: Pour in the chicken broth, scraping the bottom of the pan to deglaze and loosen browned bits. Then add the heavy cream and grated Parmesan cheese. Stir gently and bring the sauce to a simmer. Let it cook for about 5-7 minutes until the sauce thickens and becomes creamy.
- Return Chicken to Sauce: Place the seared chicken breasts back into the skillet with the creamy mushroom sauce. Spoon some sauce over the chicken to coat it fully. Reduce heat to low and let the chicken cook in the sauce for an additional 5 minutes to ensure it is cooked through and infused with flavor.
Notes
- Add fresh spinach to the sauce just before returning the chicken for a pop of color and extra nutrients.
- Use boneless, skinless chicken breasts for quick and easy cooking.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (add off heat to prevent curdling).
- Serve over mashed potatoes, rice, or pasta for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
