Creamy Mushroom Chicken
This recipe feels cozy and rich. It cooks fast and tastes amazing. You only need one pan.
Equipment
- Large skillet
- Wooden spoon
- Measuring cups
- Knife and cutting board
Ingredients
- 4 boneless chicken breasts – Juicy main protein
- 8 oz mushrooms sliced – Earthy flavor
- 3 cloves garlic minced – Bold aroma
- 2 tbsp butter – Adds richness
- 1 tbsp olive oil – Helps brown the chicken
- 1 cup heavy cream – Creamy sauce base
- ½ cup chicken broth – Loosens the sauce
- ½ cup grated Parmesan cheese – Salty depth
- 1 tsp Italian seasoning – Herb flavor
- Salt and black pepper – Basic seasoning
- Fresh parsley – Fresh finish
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Brown chicken on both sides. Remove and set aside.
- Add butter and mushrooms to the pan. Cook until soft.
- Add garlic and stir for 30 seconds.
- Pour in chicken broth, heavy cream, Parmesan, and seasoning.
- Simmer until the sauce thickens.
- Return chicken to the pan. Simmer until fully cooked.
- Sprinkle parsley on top and serve.
Notes
Use chicken thighs for extra juiciness.
Add spinach for extra greens.
Let the sauce simmer gently. Do not boil.