Mushroom Chicken
A delightful dish combining tender chicken with sautéed mushrooms and garlic in a creamy sauce, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts
- 8 oz fresh mushrooms (cremini or button) Use whichever type you prefer.
- 3 cloves garlic, minced
- 1 cup heavy cream You can substitute half-and-half for a lighter option.
- 2 tbsp low-sodium soy sauce
- 1 tsp dried thyme
- Olive oil
- Salt To taste.
- Pepper To taste.
Instructions
Cooking Process
- Preheat a large skillet over medium heat and drizzle in some olive oil.
- Season the chicken breasts generously with salt and pepper, then cook in the skillet for about 5-7 minutes on each side until they're golden brown. Once cooked, set them aside.
- In the same skillet, add more olive oil if needed, and sauté the mushrooms and minced garlic until tender, roughly 5 minutes.
- Pour in the heavy cream (or half-and-half), soy sauce, and thyme, stirring to combine.
- Return the chicken to the skillet and let it simmer in the sauce for another 5 minutes.
- Serve hot, drizzling the rich sauce generously over the chicken.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of milk or cream if needed. For freezing, cool completely and store in a freezer-safe container for up to 2 months.