Mushroom Chicken

Mushroom Chicken is a hearty, flavorful dish that combines tender chicken breasts with a rich, creamy mushroom sauce.

Perfect for weeknight dinners or special occasions, this recipe is simple yet elegant. The earthy flavor of mushrooms paired with a creamy sauce creates a comforting meal that pairs beautifully with rice, pasta, or fresh veggies. Whether you’re hosting guests or treating your family, this dish is sure to impress.

Kitchen Equipment Needed

• Large skillet or frying pan
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil or butter
• 2 cups (200g) sliced mushrooms (button, cremini, or your choice)
• 3 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1 tsp dried thyme or Italian seasoning
• 1 tbsp fresh parsley, chopped (for garnish)

Directions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.
2. Sear the Chicken: Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown. Remove chicken from the skillet and set aside.
3. Cook the Mushrooms: In the same skillet, add the sliced mushrooms. Cook for 4–5 minutes until softened and golden, stirring occasionally.
4. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
5. Make the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and dried thyme. Simmer for 2–3 minutes until slightly thickened.
6. Combine and Cook: Return the chicken breasts to the skillet, spooning the sauce over them. Reduce heat to low, cover, and simmer for 10–12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
7. Garnish and Serve: Sprinkle with fresh parsley before serving.

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Nutrition (Per Serving, Approx.)

• Calories: 380
• Protein: 32g
• Carbohydrates: 6g
• Fat: 25g
• Fiber: 1g

Expert Tips

• Chicken Thickness: Pound the chicken breasts to an even thickness for uniform cooking.
• Mushroom Variety: Use a mix of mushrooms like shiitake, cremini, or portobello for added depth of flavor.
• Thicker Sauce: Simmer the sauce longer if you prefer a thicker consistency.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and add extra juiciness.

Can I make this dairy-free?
Use coconut cream or a dairy-free cream substitute and omit the Parmesan cheese.

What can I serve with Mushroom Chicken?
This dish pairs beautifully with mashed potatoes, rice, pasta, or steamed vegetables.

Can I add other vegetables?
Absolutely! Add spinach, kale, or even peas to the sauce for extra nutrients.

Storing & Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently on the stovetop or in the microwave. Add a splash of chicken broth or cream if the sauce thickens too much.
• Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Substitutions & Variations

• Low-Fat Option: Use half-and-half instead of heavy cream.
• Herb Variations: Swap thyme with rosemary or oregano for a different flavor profile.
• Cheese Alternative: Try Gruyère or mozzarella for a unique cheesy twist.

Mushroom Chicken

Mushroom Chicken is a hearty, flavorful dish that combines tender chicken breasts with a rich, creamy mushroom sauce. Perfect for weeknight dinners or special occasions, this recipe is simple yet elegant.

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Equipment

• - Large skillet or frying pan
• - Cutting board and knife
• Measuring cups and spoons
• - Wooden spoon or spatula

Ingredients

  

• - 4 boneless skinless chicken breasts
• - Salt and pepper to taste
• - 2 tbsp olive oil or butter
• - 2 cups 200g sliced mushrooms (button, cremini, or your choice)
• - 3 cloves garlic minced
• - 1 cup 240ml chicken broth
• - 1 cup 240ml heavy cream
• - 1/2 cup 50g grated Parmesan cheese
• - 1 tsp dried thyme or Italian seasoning
• - 1 tbsp fresh parsley chopped (for garnish)

Instructions

 

• **Prepare the Chicken:** Season the chicken breasts with salt and pepper on both sides.
• **Sear the Chicken:** Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown. Remove chicken from the skillet and set aside.
• **Cook the Mushrooms:** In the same skillet, add the sliced mushrooms. Cook for 4–5 minutes until softened and golden, stirring occasionally.
• **Add Garlic:** Stir in the minced garlic and cook for 1 minute until fragrant.
• **Make the Sauce:** Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and dried thyme. Simmer for 2–3 minutes until slightly thickened.
• **Combine and Cook:** Return the chicken breasts to the skillet, spooning the sauce over them. Reduce heat to low, cover, and simmer for 10–12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
• **Garnish and Serve:** Sprinkle with fresh parsley before serving.