Description
A rich and comforting chicken dish with a velvety mushroom cream sauce that tastes just like a restaurant entrée.
Ingredients
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Chicken breasts – 680 g / 1.5 lb
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Garlic powder – 1 teaspoon
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Paprika – ½ teaspoon
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Olive oil – 2 tablespoons
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Butter – 2 tablespoons
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Mushrooms, sliced – 300 g / 10.5 oz
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Garlic cloves, minced – 4
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Chicken broth – 240 ml / 1 cup
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Heavy cream – 240 ml / 1 cup
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Dijon mustard – 1 teaspoon
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Dried thyme – ½ teaspoon
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Parmesan cheese, grated – 50 g / ½ cup
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Fresh parsley, chopped – 2 tablespoons
Instructions
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Season the chicken breasts with salt, pepper, garlic powder, and paprika.
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Heat olive oil in a skillet over medium-high heat and sear the chicken for 5–6 minutes per side. Remove and set aside.
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In the same skillet, melt butter and cook mushrooms for 6–8 minutes until browned.
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Add minced garlic and cook for 30 seconds.
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Pour in chicken broth and scrape the pan.
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Add heavy cream, Dijon mustard, thyme, and Parmesan cheese. Simmer until thickened.
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Return chicken to the skillet and simmer for 3–4 minutes.
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Garnish with parsley and serve.
Notes
For the best texture, allow the sauce to simmer gently and avoid high heat after adding the cream. Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes