Creamy Garlic Mushroom Chicken
A comforting dish featuring tender chicken in a rich, creamy sauce with earthy mushrooms and garlic.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Sliced into thin cutlets for easier cooking.
- 8 oz Button or cremini mushrooms Adds a lovely earthiness.
- 4 cloves Garlic Freshly minced for pronounced aroma and flavor.
- 1 cup Heavy cream For creamy texture; can substitute with coconut cream for dairy-free.
- 1 cup Chicken broth Adds depth of flavor; low-sodium is a great choice.
- 2 tbsp Olive oil Used for cooking the chicken and mushrooms.
- to taste Salt and pepper Enhances all the flavors.
- for garnish Fresh parsley Brightens the dish; can substitute with chives.
Instructions
Preparation
- Start by slicing the chicken breasts into thin cutlets. Clean and slice the mushrooms, and mince the garlic. Set aside.
Cooking
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cutlets and season with salt and pepper. Cook for about 5-6 minutes on each side, or until golden brown and no longer pink. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced mushrooms and cook for about 4 minutes or until they are golden and softened.
- Stir in the minced garlic and cook for an additional minute, allowing the aroma to envelop your kitchen.
- Pour the chicken broth into the skillet, scraping any brown bits from the pan. Then, stir in the heavy cream, bringing it to a gentle simmer.
- Add the cooked chicken back into the skillet, ensuring it’s coated in the sauce. Simmer for an additional 3-4 minutes to warm the chicken through.
- Remove from heat and sprinkle with fresh parsley. Serve hot and enjoy the symphony of flavors!
Notes
For added flavor, consider incorporating herbs such as thyme or rosemary. This recipe can be served with rice, pasta, or a salad. Store leftovers in an airtight container for up to 3 days.