This recipe creates tender and flavorful chicken breasts simmered in a rich and creamy mushroom sauce. It’s a comforting and elegant dish that’s relatively easy to prepare and perfect for a satisfying weeknight meal or a special occasion. The creamy sauce, infused with the earthy flavor of mushrooms, coats the chicken beautifully.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 ounces cremini or white button mushrooms, sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, can use chicken broth)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for thickening sauce)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
- Season Chicken: Pat the chicken breasts dry and season them generously with salt and pepper.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: Add the butter to the same skillet and melt over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
- Sauté Aromatics: Add the chopped onion to the skillet with the mushrooms and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze Pan (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute or two until slightly reduced.
- Make the Sauce: Pour in the chicken broth and bring to a simmer. If you prefer a thicker sauce, whisk the flour into the broth before simmering. Stir in the dried thyme.
- Simmer Chicken: Return the seared chicken breasts to the skillet with the sauce. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Add Cream: Stir in the heavy cream and simmer gently for another 2-3 minutes to allow the sauce to thicken slightly. Do not boil. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the creamy mushroom chicken. Serve hot with your favorite sides, such as mashed potatoes, rice, pasta, or crusty bread for soaking up the delicious sauce.
Tips and Notes:
- Mushroom Variations: You can use a variety of mushrooms, such as shiitake or portobello, for a different flavor profile.
- Wine Substitution: If you don’t have white wine, you can use more chicken broth or even a splash of lemon juice for acidity.
- Thickening the Sauce: If you prefer a thicker sauce, you can also use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end of simmering.
- Herb Variations: Fresh thyme can be used instead of dried, and you can also add other herbs like rosemary or sage.
- Make Ahead: You can sear the chicken ahead of time and store it in the refrigerator. The sauce can also be prepared ahead of time and reheated gently. Combine everything just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.
Enjoy this comforting and flavorful Creamy Mushroom Chicken!