Creamy Mushroom Chicken

Pan-seared chicken with mushrooms and a creamy sauce.

Course Dinner, Main Course

Cuisine American, Western

Diet Gluten Free

Prep Time 15

Cook Time 29

Total Time 44

Servings

Calories 550kcal

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

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.

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.