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Creamy Mushroom Chicken

A comforting dish featuring tender chicken breasts in a savory mushroom cream sauce, perfect for a family dinner or impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 cups mushrooms, sliced Cremini or shiitake for richer flavor
  • 1 cup heavy cream Can substitute with coconut cream for dairy-free option
  • 1/2 cup chicken broth Ensure gluten-free if needed
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste Salt and pepper For seasoning
  • for garnish Fresh parsley, chopped Adds color and freshness

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the chicken breasts with salt and pepper generously.
  3. Add the chicken to the hot skillet, ensuring not to overcrowd the pan. Cook for about 6-7 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and set aside.
Cooking
  1. In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 5 minutes until browned and tender.
  2. Pour the chicken broth into the skillet, simmer gently, and scrape the bottom of the skillet to release any browned bits.
  3. Stir in the heavy cream and let it simmer for a few minutes until thickened slightly.
  4. Return the seared chicken breasts to the skillet, coating them in the creamy sauce. Simmer for an additional 2-3 minutes.
Serving
  1. Garnish with chopped fresh parsley and serve hot, ideally over mashed potatoes.

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months; thaw before reheating.