Creamy Chicken Mushroom Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
224 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Mushroom Recipe
Description
The dish starts by browning chicken breasts in olive oil to build golden flavor. Sautéing sliced button mushrooms with garlic adds earthiness and aroma. A mixture of chicken broth thickened with cornstarch and softened cream cheese forms a velvety sauce that clings to the chicken. The sauce is seasoned simply with salt and pepper to highlight the mushroom and chicken flavors, garnished with fresh curly parsley for brightness.
This meal can be served warm as a satisfying main course. The tender chicken paired with the creamy mushroom sauce creates a balanced texture of juicy meat and smooth sauce with mild garlic notes. The inclusion of cream cheese lends a gentle tang and thick consistency to the sauce.
Leftovers store well refrigerated for up to five days and can be reheated gently. While olive oil is recommended, other neutral oils are suitable for cooking. Chicken breast is used here but boneless thighs or other proteins like salmon or shrimp could be substituted. For a richer sauce, heavy cream may be used instead of cream cheese, and vegetable broth can replace chicken broth if preferred.
Ingredients
- 2 tablespoons olive oil divided, avocado oil
- 1.5 pounds chicken breast boneless and skinless
- 3 garlic crushed, cloves
- 8 ounces button mushrooms halved
- 1 1/4 cup chicken broth
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese softened, light
- 1 tablespoon Curly parsley fresh, chopped
Instructions
- Heat one tablespoon of the 2 tablespoons olive oil in a pan over medium-high heat.
- Add the 1.5 pounds chicken breasts to the skillet and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
- Heat the remaining one tablespoon of oil, add the 8 ounces button mushrooms (sliced), and cook until slightly golden brown. Then add the 3 garlic cloves (minced), and sauté until fragrant.
- Meanwhile, in a small bowl, whisk the 1/2 teaspoon cornstarch with 2 tbsp of water until fully dissolved. Pour the 1 1/4 cup chicken broth and cornstarch mixture into the pan.
- Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook until the liquid starts to bubble. Stir in the 4 ounces Light cream cheese and whisk well until the sauce is smooth and thickened.
- Return the chicken breast back into the pan, and spoon over with the hot sauce.
- Garnish with 1 tablespoon fresh chopped curly parsley and serve warm.
Notes
- Store leftovers in the refrigerator for up to 5 days and reheat in the microwave before serving.
- Chicken breast is lean but you can substitute boneless thighs, steaks, salmon, or shrimp if desired.
- Olive oil is recommended but other cooking oils such as avocado oil work as well.
- Light cream cheese creates the creamy sauce, but heavy cream or coconut milk can be used as a keto-friendly alternative.
- Chicken or vegetable broth can be used; water may substitute in a pinch.
- Mushrooms are the highlight here, but spinach, broccoli, green beans, or zucchini could be swapped in for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 562mg | 23% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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