Description
Forget boring chicken dinners! This Creamy Mushroom Chicken transforms simple ingredients into a restaurant-worthy meal that’s ready in just 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, divided
- 1 lb cremini mushrooms, sliced
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Remove to a plate and tent with foil.
- In the same skillet, add remaining tablespoon of oil and mushrooms. Cook without stirring for 2-3 minutes, then stir and cook another 3-4 minutes until golden. Add onions and cook for 2-3 minutes until soft.
- Add garlic and thyme, cooking for 30 seconds until fragrant. Sprinkle flour over mixture and stir constantly for 1-2 minutes.
- Gradually pour in chicken broth while stirring. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Reduce heat and slowly stir in cream and Dijon mustard.
- Simmer gently for 2-3 minutes, then stir in Parmesan cheese until melted. Adjust seasoning if needed.
- Return chicken to the skillet, nestling into the sauce. Simmer gently for 5-7 minutes until chicken reaches 165°F internal temperature.
- Let rest for a few minutes before serving. Garnish with parsley and serve hot, spooning plenty of sauce over each chicken breast.