Ingredients
- For the Chicken:
- 2 large boneless, skinless chicken breasts (cut horizontally to make 4 chicken fillets)
- 2 tbsp butter
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- For the Sauce:
- 10 oz white button or cremini mushrooms (or mushrooms of choice)
- 1 1/2 tsp dried and ground porcini mushrooms
- 1 tsp fresh thyme (or 1/4 tsp dried thyme)
- 1/2 cup chicken broth
- 2 tbsp all-purpose flour
- 1/2 cup good chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped parsley, tarragon, or chives (optional for garnish)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with a paper towel and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat. Add the chicken and cook for 4–6 minutes on each side until golden and cooked through (internal temperature should be 165°F/75°C). Transfer to a plate and tent with foil to keep warm.
- Prepare the creamy mushroom sauce: Add more butter to the skillet if needed and increase the heat to medium-high. Cook the chopped onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another minute.
- Cook the mushrooms: Add the mushrooms, dried ground porcini mushrooms, and thyme. Cook for 5–6 minutes, or until the mushrooms have released their juices and are golden.
- Deglaze and thicken the sauce: Pour in the chicken broth and bring to a boil. Stir in the flour and cook for 2 minutes to cook off the flour flavor.
- Add cream and cheese: Stir in the heavy cream and bring it to a simmer. Let it simmer for 2–3 minutes, allowing the sauce to thicken. Stir in the Parmesan cheese and chopped parsley, tarragon, or chives (if using). Continue stirring until the cheese is fully melted and the sauce is smooth. Adjust seasoning with salt and pepper to taste.
- Serve: Place the chicken on plates and spoon the creamy mushroom sauce over the top. Serve with your favorite carb (such as rice, potatoes, or pasta) and vegetables.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove over low heat, adding a splash of chicken broth if the sauce has thickened too much.
- Variations:
- Gluten-Free: Use a gluten-free flour blend or cornstarch as a thickening agent in place of the all-purpose flour.
- Dairy-Free: Substitute the cream with coconut cream and use dairy-free Parmesan cheese for a dairy-free version.
- Add Veggies: You can stir in spinach, peas, or other vegetables into the sauce for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: Chicken
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg
