Creamy Herb Mushroom Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 chicken breast pieces, no bones or skin
→ Sauce
02 -
Freshly ground black pepper, add to your liking
03 -
120 millilitres of thick cream
04 -
2 tablespoons good olive oil
05 -
120 millilitres low-salt chicken stock
06 -
1 teaspoon chopped rosemary
07 -
225 grams cremini or button mushrooms, sliced up
08 -
3 garlic cloves, chopped small
09 -
2 tablespoons butter, not salted
10 -
Salt as you like
11 -
25 grams grated Parmesan
12 -
1 teaspoon fresh thyme leaves or use 0.5 teaspoon dried thyme
→ Garnish
13 -
2 tablespoons parsley, chopped fresh
# Instructions:
01 -
Sprinkle the parsley on top right before serving, and dig in while it's still hot. Goes great with crusty bread, rice, or mash.
02 -
Slide the cooked chicken along with any juices back into the pan. Scoop that sauce over each piece and let it bubble for a couple of minutes so everything gets cozy and warm again.
03 -
Turn the heat down a little. Pour your cream and Parmesan in, keep steering everything together until the sauce turns creamy and a tad thick, usually about 2–3 minutes.
04 -
Add your chicken stock to the pan, scraping up those tasty browned bits stuck to the bottom.
05 -
Mix in the minced garlic, thyme, and rosemary with the mushrooms. Let it sizzle for about a minute till it smells nice.
06 -
In that same skillet, toss in the butter and let it melt. Add mushrooms next and stir them here and there for around 4–5 minutes so they turn golden and shrink down.
07 -
Get your big skillet hot with olive oil over medium-high. Place chicken breasts down and let them sizzle for about 5–6 minutes per side until browned up and done. Move to a plate and cover so they stay warm.
08 -
Dry off the chicken with a towel, then throw some salt and pepper on both sides so it’s nicely seasoned.
# Notes:
01 -
Want even more flavor? Use boneless chicken thighs in place of breasts if that’s your thing.
02 -
If you like, add a splash of dry white wine with the broth for extra depth.
03 -
Leftovers keep just fine in the fridge for three days if you stick them in a container with the lid on tight.