Creamy Mushroom Chicken
This Creamy Mushroom Chicken is modern American comfort food at it’s best. Rich and flavorful velvety mushroom sauce spooned over perfectly pan fried chicken
Servings: 4
Ingredients
For the Chicken
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts about 1 to 1.5-inches thick
- salt and freshly ground black pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter divided
For the Mushroom Sauce
- 8 ounces sliced baby bella mushrooms
- 4 cloves garlic minced
- ½ cup low sodium chicken broth or white wine
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- salt and freshly ground black pepper to taste
Instructions
- Prep the chicken. Season the chicken breasts on both sides with salt, pepper, basil, paprika, and garlic powder.
- Cook. Add vegetable oil to a large 12-inch skillet and set it over medium-high heat. Transfer the chicken breasts to the heated oil and cook for 5 minutes. Flip over chicken breasts and add 1 tablespoon butter; swirl it around and continue to cook the chicken for 4 more minutes, or until golden. Remove chicken from the skillet and set aside.
- Cook the mushrooms. Melt the remaining butter in the skillet and stir in the mushrooms; cook for about 4 minutes, or until the mushrooms have browned. Stir in the garlic and cook for 20 seconds. Remove the mushrooms from the pan and set aside.
- Make the cream sauce. Set the skillet over medium-high heat and add chicken broth. Whisk in Dijon mustard until dissolved, and continue to cook for about 4 minutes, or until the sauce has reduced. Whisk in the heavy cream; season with dried thyme and parsley, and cook for 1 minute.
- Combine. Add the chicken and mushrooms back in the pan and cook for 4 to 5 more minutes, or until the chicken is cooked through. Chicken is cooked when internal temperature registers at 165˚F. Use an instant-read thermometer for accurate results.
- Serve. Remove the skillet from the heat. Taste the chicken and mushrooms for salt and pepper; adjust accordingly and serve.
Nutrition
Calories: 472kcal | Carbohydrates: 5g | Protein: 28g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 169mg | Sodium: 182mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1207IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
