Ingredients
Scale
- 2 boneless, skinless chicken thighs (about 300g), sliced into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 200g cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and 1/2 tbsp butter in a large cast iron skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Sear until golden brown (4–5 minutes). Remove and set aside.
- Reduce heat to medium. Add remaining butter, onions, and mushrooms. Sauté until mushrooms release their liquid and begin to brown (5–6 minutes).
- Add garlic and thyme; cook 1 minute until fragrant.
- Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and return chicken to the skillet.
- Simmer gently for 5–7 minutes until sauce thickens slightly and chicken is cooked through (165°F internal temp).
- Stir in Parmesan (if using), taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use leftover cooked chicken to cut prep time—just add in step 4 and simmer until heated through.
- Pair with mashed potatoes, egg noodles, or crusty crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Skillet
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 portion
- Calories: 485 Kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 135mg
