Description
A warm and comforting creamy chicken and mushroom dish perfect for any occasion.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, sliced into strips
- 8 ounces (225g) mushrooms, sliced (white or cremini)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Start by heating the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the sliced chicken strips. Cook the chicken for about 5-7 minutes, or until it’s golden brown and fully cooked through.
- Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-6 minutes, stirring occasionally until the mushrooms soften.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Let it simmer for about 5 minutes to allow the broth to reduce slightly.
- Reduce the heat and stir in the heavy cream, cooked chicken, dried thyme, and season with salt and pepper. Let it gently simmer for another 5 minutes.
- Before serving, taste and adjust the seasoning if necessary. Garnish with freshly chopped parsley.
Notes
For a lighter version, use Greek yogurt instead of heavy cream. You can also add spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg