Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups sliced mushrooms (button or cremini)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the remaining olive oil. Add sliced mushrooms and cook until golden, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Deglaze the pan with chicken broth, scraping up browned bits. Stir in heavy cream and thyme. Simmer gently for 5-7 minutes until the sauce thickens slightly.
- Return the chicken to the skillet, spooning sauce over top. Simmer for another 5 minutes to meld flavors. Garnish with fresh parsley before serving.
Notes
- Use fresh mushrooms for maximum flavor.
- Choose heavy cream for a richer sauce, or substitute with half-and-half for a lighter version.
- If the sauce thickens too much, thin with additional chicken broth or cream.
- Sprinkle grated Parmesan cheese before serving for added depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 440 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg