Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- Fresh parsley for garnish
Instructions
- Pat chicken breasts dry with paper towels and season both sides with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add sliced onions and garlic, sauté for 3-4 minutes until fragrant and translucent. Add sliced mushrooms and cook until tender.
- Pour in chicken broth to deglaze the skillet, scraping up browned bits. Stir in heavy cream and simmer for 10 minutes until slightly thickened.
- Return the seared chicken breasts to the skillet, spoon the gravy over them. Cover and simmer on low heat for 15-20 minutes until chicken is cooked through and tender.
- Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, rice, or your favorite sides.
Notes
- For a gluten-free version, replace flour with gluten-free alternatives like cornstarch or gluten-free flour.
- Adjust seasoning to taste, adding more spices or herbs as preferred.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern / Texan
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg