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Mushroom Chicken

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I make this easy, creamy mushroom chicken recipe in one pan in just 30 minutes. It’s my go-to family dinner with a decadent garlic parmesan sauce.

Ingredients

2 large boneless, skinless chicken breasts (sliced in half horizontally)

Salt and freshly ground black pepper

2 tbsp all-purpose flour

3 tbsp unsalted butter, divided

1 tbsp olive oil

8 oz cremini mushrooms, sliced

4 cloves garlic, minced

1 cup low-sodium chicken broth

1/2 cup heavy cream or half-and-half

1/2 cup freshly grated parmesan cheese

1 tsp fresh thyme leaves

1/4 tsp onion powder

Instructions

Pat chicken cutlets dry and season with salt and pepper. Lightly dust with flour.
Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, melt the remaining 2 tbsp of butter. Add mushrooms and cook for 5-7 minutes until browned.
Add garlic and cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
Reduce heat to low. Stir in heavy cream, parmesan, thyme, and onion powder until smooth and creamy. Simmer for 2-3 minutes to thicken.
Return chicken and any juices to the skillet. Spoon sauce over the chicken and heat through for 1-2 minutes. Garnish with extra thyme and serve.

Notes

For a gluten-free version, simply omit the dusting of flour or use a 1-to-1 gluten-free flour blend. The sauce will be slightly thinner but just as delicious. Freshly grated parmesan melts much better than pre-grated cheese, which contains anti-caking agents.

Find it online: https://www.cookingbyness.blog/creamy-mushroom-chicken-recipe/