Description
A quick weeknight skillet meal featuring pan-seared chicken in a creamy mushroom and onion sauce.
Ingredients
Scale
- 4 chicken breasts
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry with paper towels and season with salt and pepper.
- Heat olive oil in a skillet; add the chicken and cook until browned and cooked through, about 6–7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add onion and garlic; sauté until the onion is translucent, about 3 minutes.
- Add the sliced mushrooms and cook until softened, about 4–5 minutes.
- Pour in chicken broth and bring to a simmer, scraping up browned bits for flavor.
- Stir in heavy cream, simmer until thickened slightly, about 2–4 minutes.
- Return the chicken to the skillet and spoon sauce over it; simmer for 2 minutes.
- Garnish with chopped parsley and serve immediately.
Notes
Serve with mashed potatoes, rice, or pasta to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 150mg