Creamy Mushroom Chicken
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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The mushrooms do the heavy lifting here. Giving them room to brown before adding liquid creates a savory base that tastes slow-cooked even though dinner is ready in under forty minutes.
A modest amount of cream is enough once the browned bits are loosened with broth. Keep the final simmer gentle; hard boiling can tighten the chicken and make the sauce look split.
The method behind the meal
Why this recipe works
- •Cook mushrooms in two batches if your skillet is crowded.
- •Chicken is ready at 165°F in the thickest part.
- •Add a splash of broth when reheating.
Recipe
Creamy Mushroom Chicken
Golden chicken breasts and deeply browned mushrooms in a silky thyme pan sauce that stays smooth.
Ingredients
Instructions
- 1Season chicken with salt and pepper. Sear in olive oil over medium-high heat for 4 to 5 minutes per side; transfer to a plate.
- 2Add mushrooms and cook without stirring for 3 minutes, then stir and continue until browned.
- 3Add garlic and thyme for 30 seconds. Pour in broth and scrape up the browned bits.
- 4Stir in cream, return chicken to the skillet, and simmer gently until the chicken reaches 165°F and the sauce coats a spoon.
Nutrition (per serving, estimated)
