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Creamy Mushroom Chicken

A comforting dish featuring succulent chicken breasts in a velvety mushroom sauce, perfect for family gatherings or cozy winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup mushrooms, sliced
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or whole milk.
  • 2 cloves garlic, minced
  • 1 piece onion, diced
  • to taste Salt and pepper
  • 2 tablespoons olive oil
Garnish
  • to taste Fresh parsley, for garnish

Method
 

Preparation
  1. Begin by slicing the mushrooms, dicing the onion, and mincing the garlic.
Cooking the Chicken
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Season the chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and fully cooked.
  3. Remove the chicken from the skillet and set aside.
Sautéing the Vegetables
  1. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes.
  2. Add the minced garlic and sliced mushrooms, continuing to sauté until the mushrooms are tender, about 5 minutes.
Creating the Sauce
  1. Reduce the heat to low, stir in the heavy cream, and let it simmer for 2-3 minutes.
  2. Add the cooked chicken back into the skillet and let it soak up the sauce for the last 2 minutes.
Serving
  1. Sprinkle freshly chopped parsley over the dish before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to maintain the consistency. Can be frozen for up to 2 months.