Creamy Chicken with Mushrooms

Ingredients

• 4 boneless, skinless chicken breasts, about 150–200 g each, pounded to an even 2 cm thickness
• 2 cups button mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup white wine (optional)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Chicken:
   • Season chicken breasts with salt, pepper, thyme, and rosemary.
   • In a large skillet, heat olive oil over medium-high heat.
   • Sear for roughly 3–4 minutes per side until golden; this does not fully cook the centres. Transfer to a plate and continue the recipe immediately.
2. Cook the Vegetables:
   • In the same skillet, add butter and sauté onions until translucent.
   • Add garlic and sliced mushrooms, cooking until mushrooms are golden brown and release their juices.
3. Deglaze the Pan:
   • Add the optional wine, or ¼ cup extra broth for an alcohol-free version, and scrape up browned bits from the bottom. Simmer for 1–2 minutes.
4. Simmer:
   • Pour in chicken broth and bring to a simmer.
   • Place seared chicken breasts back into the skillet. Cover and simmer gently, checking from 10 minutes. The original 15–20 minute range is only a guide: the thickest part of each breast must reach 74°C/165°F.
5. Finish with Cream:
   • Transfer cooked chicken to a clean plate while finishing the sauce. Stir in cream over low heat and simmer gently until it lightly coats a spoon; return the chicken and any juices to the pan. Adjust salt and pepper to taste.
6. Serve:
   • Spoon the mushroom and onion mixture over the chicken.
   • Garnish with fresh parsley.
7. Enjoy:
   • Serve the Chicken and Mushrooms over rice, pasta, or with crusty bread to soak up the delicious sauce.

Brown mushrooms instead of steaming them

Wipe mushrooms clean and slice them evenly. If the pan is crowded or wet, let their liquid evaporate before expecting browning. Garlic can burn quickly; lower the heat if it starts to darken. If the sauce is thin, reduce it gently with the chicken removed so the meat does not overcook.

This recipe contains milk; broth can contain additional allergens. For an alcohol-free meal, use broth instead of wine. Serve with rice, pasta or bread and a vegetable side. The method does not depend on any chef endorsement.

Storage

Refrigerate leftovers in a covered, shallow container within two hours (one hour above 32°C/90°F). Keep at 4°C/40°F or colder and use within 3–4 days. Reheat cooked leftovers to 74°C/165°F.

Temperature guidance: USDA safe food handling.