Description
A comforting creamy mushroom chicken made from scratch without canned soup, featuring juicy chicken in a rich garlic mushroom sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 250g mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, melt butter and sauté onion until soft.
- Add garlic and cook for 1 minute until fragrant.
- Add mushrooms and cook until tender and browned.
- Stir in flour and cook for 1–2 minutes.
- Gradually whisk in chicken broth, then add milk and cream, stirring until smooth and thickened.
- Season with thyme, salt, and pepper.
- Return chicken to the pan and simmer for 5–7 minutes.
- Garnish with parsley and serve warm.
Notes
- Chicken thighs can be used instead of breasts for a juicier result.
- For a lighter dish, replace cream with extra milk.
- Add spinach or peas for extra vegetables.
- Best served with rice, pasta, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American