Description
A comforting dish featuring tender chicken simmered in a rich, creamy mushroom sauce served over rice or pasta.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Optional: 1 cup spinach or kale for added nutrition
Instructions
- Begin by heating the olive oil and butter in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken pieces and season with salt, pepper, and paprika. Cook until golden brown on all sides, about 6-8 minutes.
- Remove the chicken from the skillet and leave it on a plate.
- Add the chopped onion and sliced mushrooms to the same skillet. Sauté for about 5 minutes until softened.
- Turn the heat down to medium and add the minced garlic, cooking for about 1 minute.
- Pour in the chicken broth and bring to a simmer, scraping any flavorful bits from the bottom.
- Stir in the heavy cream and let simmer for 2-3 minutes until it thickens slightly.
- Add the chicken back into the skillet, ensuring it’s well coated, and simmer for another 5-10 minutes.
- If using, stir in the spinach or kale just before serving.
- Taste and adjust seasoning as necessary, then garnish with fresh parsley.
Notes
For a lighter version, substitute heavy cream with Greek yogurt or coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg