Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups sliced fresh mushrooms
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
- Optional: a splash of white wine for added depth
Instructions
- Start by seasoning the chicken breasts generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sear the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion and minced garlic, cooking until fragrant (about 2 minutes). Then, add the sliced mushrooms and cook until they release their moisture and become tender, around 5 minutes.
- Pour in a splash of white wine (if using) to deglaze the pan, scraping up any flavorful bits. Stir in the heavy cream and grated Parmesan cheese. Let it simmer gently until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
- Return the cooked chicken breasts to the skillet, spooning some of the sauce over each piece. Cover and simmer for another 5 minutes to meld flavors. Garnish with chopped parsley before serving.
Notes
- To enhance flavor, add a teaspoon of thyme or rosemary while cooking the sauce.
- For a gluten-free version, substitute heavy cream with coconut cream or a dairy-free alternative.
- Use fresh mushrooms for the best flavor, but dried mushrooms rehydrated can also work well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg