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Mushroom Chicken

Tender chicken breasts in a rich, creamy sauce with golden mushrooms, garlic, and thyme, ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 whole boneless, skinless chicken breasts
  • 8 oz fresh mushrooms cremini or button, sliced 1/4-inch thick
  • 3 cloves garlic minced
  • 1 cup heavy cream or half-and-half
  • 2 tbsp low-sodium soy sauce
  • 1 tsp dried thyme
  • olive oil for cooking
  • salt and pepper to taste
  • fresh parsley optional, for garnish

Equipment

  • large skillet
  • wooden spoon
  • Instant-read thermometer

Method
 

  1. Heat a large skillet over medium heat with olive oil. Pat chicken breasts dry and season both sides generously with salt and pepper. Once oil shimmers, add chicken in a single layer and cook for 5 to 7 minutes without moving until golden brown. Flip and cook another 5 to 7 minutes until internal temperature reaches 165°F. Remove to a plate and tent with foil.
  2. Add more olive oil to the skillet if needed. Add sliced mushrooms in an even layer and let cook undisturbed for 2 to 3 minutes. Stir and continue cooking. Add minced garlic and sauté for about 5 minutes total until mushrooms are tender, golden, and fragrant.
  3. Pour in the heavy cream, soy sauce, and dried thyme. Stir well, using a wooden spoon to scrape up all browned bits from the bottom of the pan. Let the sauce come to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
  4. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over each piece. Simmer together for about 5 minutes to let flavors meld.
  5. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley if using. Serve immediately.

Notes

Storage: Store chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or cream. Can be frozen for up to 2 months, though cream sauces may separate when thawed. Variations: Use chicken thighs for juicier meat. Add white wine before cream for extra depth. Include spinach, zucchini, or green beans for added vegetables. Use fresh thyme for brighter flavor. Substitute coconut milk for dairy-free version. Try different mushrooms like shiitake or portobello for varied flavor. Add butter to sauce for extra richness. Pro Tips: Don't crowd the pan when searing chicken. Slice mushrooms evenly to 1/4-inch thickness. Low-sodium soy sauce prevents over-salting. Scrape up browned bits for maximum flavor. Keep heat at medium once cream is added to prevent curdling.