Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta, rice, or mashed potatoes (for serving)
Instructions
- Season chicken breasts with salt, pepper, and thyme.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add mushrooms and sauté 4–5 minutes until browned. Add garlic, cook 30 seconds.
- Pour in chicken broth, scraping up browned bits. Stir in heavy cream and Parmesan; simmer 3–4 minutes until slightly thickened.
- Return chicken to skillet, spoon sauce over, and simmer 2 minutes.
- Garnish with fresh parsley and serve over your choice of starch.
Notes
- For extra richness, stir in 1 tbsp butter at the end.
- Swap cream with half-and-half for a lighter version (sauce may be less thick).
- Use mushrooms or fresh spinach for added veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Pan-sear and simmer
- Cuisine: Italian-American
- Diet: Low-Carb option available
Nutrition
- Serving Size: 1 chicken breast + sauce
- Calories: 435 Kcal
- Sugar: 2g
- Sodium: 642mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
