Mushroom Chicken Recipe
The origins of mushroom chicken can be traced to European cuisine, where mushrooms have been a prized ingredient for centuries. French and Italian chefs frequently used mushrooms in creamy sauces to enhance meats like chicken and beef.
Equipment
- Skillet or frying pan
- Spatula or wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts (approximately 6 oz each).
Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika.
For the Sauce:
- 2 tbsp olive oil or butter
- .2 cups mushrooms (sliced).
- 3 cloves garlic (minced).
- 1 cup heavy cream or half-and-half.
- ½ cup chicken broth.
- ½ cup grated Parmesan cheese.
- 1 tsp dried thyme or parsley (optional)
Instructions
- Prepare the ChickenPat the chicken breasts dry with a paper towel.
- Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
- Sear the ChickenHeat olive oil or butter in a skillet over medium heat.
- Once hot, add the chicken breasts and sear for 4-5 minutes on each side until golden brown
- Remove the chicken from the skillet and set aside.
- Sauté the MushroomsIn the same skillet, add the sliced mushrooms.
- Cook for 3-4 minutes until softened and lightly browned.
- Add minced garlic and sauté for another minute.
- Make the SaucePour in the chicken broth, scraping the bottom of the skillet to deglaze it
- Add the heavy cream and stir until combined.
- Sprinkle in Parmesan cheese, stirring until the sauce thickens slightly.
- Combine and CookReturn the seared chicken to the skillet.
- Spoon some of the sauce over the chicken.
- Lower the heat, cover the skillet, and let it simmer for 10-12 minutes until the chicken is cooked through.
- Garnish and ServeSprinkle dried thyme or parsley over the dish for added flavor.
- Serve hot over your choice of side dishes like rice, pasta, or mashed potatoes.