A delicious and creamy mushroom sauce served over tender chicken breasts, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt
2 tablespoons chopped fresh parsley
Instructions
Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add the mushrooms and onion. Cook for 5–7 minutes, until the mushrooms are browned and the onion is tender.
Stir in the minced garlic and cook for 30 seconds.
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add heavy cream, Parmesan, Italian seasoning, paprika, black pepper, and salt. Stir well.
Reduce heat to medium-low and simmer for 3–5 minutes, until the sauce begins to thicken.
Return the chicken to the skillet and spoon the sauce and mushrooms over it. Cover and simmer for 5–8 minutes, or until the chicken reaches 165°F internally.
Sprinkle with fresh parsley and serve hot with mashed potatoes, pasta, rice, or steamed vegetables.
Notes
For a lighter version, you can substitute half of the heavy cream with low-fat milk.
Feel free to add other vegetables like spinach or bell peppers for extra flavor.
This dish pairs well with a side of garlic bread or a fresh salad.