Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 tsp fresh thyme (or ½ tsp dried)
- Fresh parsley, chopped (for garnish)
- Cooked rice or pasta, for serving
Instructions
- Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through (165°F). Remove and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and sauté 5–6 minutes until browned. Add garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to deglaze. Bring to a simmer.
- Stir in parmesan cheese and thyme. Cook 2–3 minutes until sauce thickens slightly.
- Return chicken to skillet, spooning sauce over top. Simmer 2 minutes to reheat.
- Serve over rice or pasta, garnished with fresh parsley.
Notes
- For extra richness, stir in 1 tbsp cream cheese with the parmesan.
- Use whole mushrooms or chop thicker for more texture.
- Leftovers keep 3–4 days refrigerated — reheat gently to avoid separating sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (⅛ recipe)
- Calories: 412 Kcal
- Sugar: 3 g
- Sodium: 628 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 108 mg
