Creamy Herb Mushroom Chicken (Print)
Juicy chicken with a rich mushroom herb sauce, perfect for an inviting and easy main course.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Sauce
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
04 -
225 grams cremini or white mushrooms, sliced
05 -
3 garlic cloves, minced
06 -
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
07 -
1 teaspoon fresh rosemary, chopped
08 -
120 millilitres heavy cream
09 -
120 millilitres low-sodium chicken broth
10 -
25 grams grated Parmesan cheese
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Garnish
13 -
2 tablespoons chopped fresh parsley
# Steps:
01 -
Pat chicken breasts dry and season both sides evenly with salt and freshly ground black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes on each side until golden and fully cooked. Transfer the pieces to a plate and cover to keep warm.
03 -
In the same skillet, melt unsalted butter. Add sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until deeply browned.
04 -
Add minced garlic, thyme, and rosemary to the mushrooms. Sauté for 1 minute until aromatic.
05 -
Pour in chicken broth, scraping the bottom of the skillet to release any browned bits.
06 -
Reduce heat to medium-low. Add heavy cream and grated Parmesan cheese, stirring constantly until the sauce becomes smooth and slightly thickened, about 2 to 3 minutes.
07 -
Return chicken breasts and accumulated juices to the skillet. Spoon sauce over the meat and simmer for 2 to 3 minutes until heated through.
08 -
Sprinkle with chopped fresh parsley and serve hot, ideally accompanied by mashed potatoes, rice, or rustic bread.
# Additional Notes:
01 -
For a richer flavor, substitute boneless chicken thighs for breasts if preferred.
02 -
A splash of dry white wine added with the broth intensifies the sauce’s depth.
03 -
Store leftovers refrigerated in an airtight container for up to 3 days.