Creamy Mushroom Chicken

Creamy Mushroom Chicken is a hearty, flavorful dish that combines tender chicken breasts with a rich, savory mushroom sauce. Perfect for weeknight dinners or special occasions, this recipe brings a touch of elegance to your table without being overly complicated.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken: Season the chicken breasts on both sides with salt, pepper, paprika, and dried thyme.
2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown. Remove and set aside.
3. Sauté Vegetables: In the same skillet, melt the butter. Add the onions and garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add the sliced mushrooms and cook until softened.
4. Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Stir in the heavy cream. For a thicker sauce, whisk in the flour until smooth. Let the mixture simmer for 3-4 minutes.
5. Combine: Return the seared chicken breasts to the skillet. Spoon the creamy mushroom sauce over the chicken, cover, and let simmer on low heat for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
6. Garnish and Serve: Sprinkle chopped parsley on top before serving. Enjoy warm with your favorite side dish.

Serving and Storage Tips

• Serving Suggestions: Pair Creamy Mushroom Chicken with mashed potatoes, rice, or buttered pasta for a complete meal. Steamed vegetables like broccoli or green beans also make excellent accompaniments.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to refresh the sauce.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well in this recipe and may offer a juicier texture. Adjust the cooking time as needed to ensure they are fully cooked.

2. Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut cream or a dairy-free alternative. Use olive oil or a dairy-free butter substitute for sautéing.

3. What mushrooms work best for this dish?
Button mushrooms, cremini, or baby bella mushrooms are ideal. For a more robust flavor, you can use portobello mushrooms.

4. Can I make the sauce thicker without using flour?
Yes, you can reduce the sauce by simmering it longer, or you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Stir it in gradually until you reach the desired consistency.

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