Creamy Mushroom Smothered Chicken
A comforting dish with tender chicken breasts coated in a rich mushroom cream sauce.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp butter
- 250 g mushrooms, sliced
- 3–4 cloves garlic, minced
- 1 small onion, sliced (optional)
- 1 cup chicken broth
- 1 cup heavy cream (or cooking cream)
- ½ cup grated Parmesan cheese (optional)
- 1 tsp thyme or Italian seasoning
- Fresh parsley for garnish
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet and sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- Add butter to the same pan. Cook mushrooms (and onion if using) until softened and browned.
- Add garlic and cook for about 30 seconds.
- Pour in chicken broth, scraping up the browned bits from the pan. Simmer for 2 minutes.
- Stir in cream, Parmesan, and herbs. Cook until the sauce thickens slightly.
- Return chicken to the pan, cover, and simmer for 10–15 minutes until cooked through.
- Garnish with parsley and serve with mashed potatoes, rice, pasta, or vegetables.
Tip: For extra flavor, add a splash of white wine or a teaspoon of Dijon mustard to the sauce.
