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Chicken with Mushroom Sauce

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This Chicken with Mushroom Sauce is a comforting and savory dish that combines tender chicken, a creamy mushroom sauce, and a hint of thyme. Perfect for a cozy dinner, this recipe is rich, satisfying, and easy to make. Serve it over rice, pasta, or mashed potatoes for a complete meal.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  • Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook for 5-7 minutes, or until browned. Remove the chicken from the skillet and set it aside.
  • Sauté the vegetables: Add the chopped onion and minced garlic to the skillet. Cook for about 5 minutes, until softened. Add the sliced mushrooms and cook for an additional 5 minutes, or until the mushrooms are tender.
  • Make the sauce: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and heavy cream until the mixture is smooth. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
  • Combine the ingredients: Season the sauce with salt, pepper, and dried thyme. Return the chicken to the skillet and cook for an additional 5 minutes, or until the chicken is heated through and coated with the sauce.
  • Bake: Transfer the chicken and sauce to a 9×13 inch baking dish. Bake for 15-20 minutes, or until the dish is bubbly and heated through.
  • Serve: Garnish with fresh parsley and serve hot.

Notes

  • You can serve this dish with mashed potatoes, rice, or pasta for a complete meal.
  • For a lighter version, you can substitute the heavy cream with half-and-half or milk.

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