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50-Minute Creamy Mushroom Chicken Joy

Creamy Mushroom Chicken
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Create a warm, comforting Creamy Mushroom Chicken that tastes like a cherished memory. Browning the mushrooms properly is key to building deep flavor for this cozy dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, halved horizontally
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound cremini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces evenly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  3. Add butter to the same skillet. Add the sliced mushrooms. Cook without stirring for 3-4 minutes to brown them well. Stir and continue cooking until deeply browned, about 5-7 more minutes. This step builds flavor.
  4. Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half.
  6. Stir in the chicken broth, thyme, salt, and pepper. Bring to a simmer.
  7. Return the chicken to the skillet. Cover and cook for 10 minutes, or until the chicken is cooked through.
  8. Stir in the heavy cream and Parmesan cheese. Simmer gently until the sauce thickens slightly, about 2-3 minutes. Do not boil rapidly after adding cream.
  9. Stir in the fresh parsley. Taste and adjust seasoning if needed.
  10. Serve the creamy mushroom sauce over the chicken immediately.

Notes

  • For the best mushroom flavor, be patient while browning them. Do not crowd the pan; brown them in batches if necessary.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce.
  • Richard prefers this dish served over simple egg noodles to soak up all the sauce.

Nutrition

Find it online: https://delishdiarist.com/creamy-mushroom-chicken-browning-tips/