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Creamy Mushroom Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 2 large Chicken breasts, halved horizontally (to make 4 cutlets)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 8 oz Cremini or button mushrooms, sliced
  • 3 cloves Garlic, minced
  • 1/2 cup Chicken broth
  • 3/4 cup Heavy whipping cream
  • 1/4 cup Parmesan cheese, grated
  • 1 tsp Fresh thyme (or 1/2 tsp dried)

Method
 

Main
  1. Season the chicken cutlets generously with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (165°F). Remove the chicken to a plate and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they are golden brown and have released their moisture.
  4. Add the minced garlic and fresh thyme, cooking for 1 more minute until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up all the delicious browned bits from the bottom. Let it simmer and reduce by half (about 2 minutes).
  6. Reduce the heat to low. Stir in the heavy cream and parmesan cheese. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
  7. Return the chicken (and any resting juices) to the skillet, spooning the creamy mushroom sauce over the top. Simmer for 1 more minute to heat through.
  8. Garnish with extra thyme and serve immediately over pasta or mashed potatoes!