Creamy Mushroom Chicken
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
44 mins
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Servings
4
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Calories
550 kcal
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Course
Main Course, Dinner
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Cuisine
American
Creamy Mushroom Chicken
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Pan-seared chicken with mushrooms and a creamy sauce.
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Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 4 chicken breasts boneless and skinless
- 2 tablespoons olive oil
- 2 cloves garlic finely minced
- 8 ounces (226g) baby portabella mushrooms cleaned and sliced
- 1 cup (225) low sodium chicken broth
- ½ cup (112g) dry red wine Optional, (can substitute with low sodium chicken broth)
- 1 cup (240g) heavy cream
- 1 cup (90g) parmesan cheese freshly grated
Instructions
- In a small bowl, combine the garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
- Place the chicken on a cutting board and cover with plastic wrap. Use a meat mallet to pound the chicken to an even thickness.
- Dry the chicken well before rubbing the spice blend evenly onto both sides of each chicken breast.
- Heat olive oil over medium heat, then add the chicken breasts. Cook for 4-5 minutes on each side without moving them so that they can form a nice crust. (You may need to cook 2 breasts at a time depending on how large your skillet is.)
- Remove the chicken and set it aside on a plate. Add fresh garlic to the pan, stir and cook for 30 seconds.
- Add in the mushrooms and cook for 6-8 minutes or until they start to turn a deep brown color and have reduced significantly.
- Pour in the chicken broth and red wine (if using) and bring it to a simmer. Then add in the heavy cream and parmesan. Stir constantly as it starts to melt and thicken, for about 5 minutes.
- Remove from heat, add chicken back into the pan, and then serve garnished with fresh thyme or freshly chopped parsley.
Notes
- Cut the chicken in half lengthwise or use a meat mallet to pound the breasts to an even thickness. This helps the chicken to cook quickly and evenly so you don’t end up with tough, overcooked chicken.
- Use a damp paper towel to clean the mushrooms rather than rinsing them. This will help prevent a watery sauce.
- To get a jump on the prep work, you can clean and cut the mushrooms up to 24 hours in advance.
- Half and half or milk may curdle, so make this with heavy cream.
- Leftovers should be heated over low heat to prevent the sauce from separating.
- Be sure to cook chicken thoroughly. Always check for doneness using a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of the chicken.
- Storage - keep leftovers in an airtight container inside the fridge for 4 days.
Nutrition Information
Show Details
Calories
550kcal
(28%)
Carbohydrates
8g
(3%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
171mg
(57%)
Sodium
867mg
(36%)
Potassium
748mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1123IU
(22%)
Vitamin C
4mg
(4%)
Calcium
364mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 8g | 3% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 867mg | 36% |
| Potassium | 748mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1123IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 364mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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