Creamy Mushroom Chicken
This Mushroom Chicken recipe is made with chicken breasts and a creamy garlic mushroom sauce. The whole dish comes together in one skillet and in under 20 minutes, too!
Servings: 4
Ingredients
- 2 chicken breasts sliced in half vertically
- salt and pepper
- 2 tbsp olive oil divided
- 2 tbsp butter divided
- 8 oz. baby bella mushrooms sliced
- 2 garlic cloves minced
- 1/2 tsp fresh thyme chopped
- 1/2 cup chicken broth plus more for deglazing the pan
- 1/4 cup half and half
- 1 tbsp cornstarch
Instructions
- If you haven't already, slice the chicken breasts in half to create 4 thinner breasts, then season them with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat, then pan-sear the chicken for about 4 minutes per side; remove the chicken.
- To that same skillet, add the remaining oil, along with 1 tablespoon of butter to the pan. Once the butter melts, add the mushrooms and sauté for 3-4 minutes, then add 1-2 tablespoons of chicken broth and continue cooking until the mushrooms are soft.
- Next, add the remaining tablespoon of butter, along with the garlic and thyme and sauté for 1 minute. Meanwhile, whisk the chicken broth, half and half and cornstarch together in a small bowl or glass measuring cup.
- Reduce the heat to medium-low, then pour the chicken broth mixture into the skillet and bring the sauce to a low simmer. Add the chicken back into the skillet, nestling it amongst the mushrooms. Continue simmering until the sauce thickens and reduces slightly, 3-5 minutes.
- Garnish with fresh thyme, salt and pepper and enjoy!
Video
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 285kcal | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 298mg | Potassium: 707mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
