Description
Indulge in a warm, savory dish with succulent chicken and earthy mushrooms enveloped in a creamy sauce. Perfect for impressing guests or enjoying a cozy dinner at home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fresh cremini or button mushrooms, sliced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray. Season the chicken breasts with salt and pepper.
- Sauté the Mushrooms: In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and minced garlic. Sauté until golden brown, about 5 minutes.
- Cook the Chicken: Push the mushrooms to one side of the skillet and add the seasoned chicken breasts. Cook for approximately 6 minutes on each side until golden brown.
- Create the Sauce: Pour in the chicken broth, scraping up any browned bits from the pan for added flavor. Let it simmer and reduce by half. Stir in the heavy cream until well combined.
- Bake: Transfer the chicken and sauce into your prepared baking dish. Bake for about 20 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
- Serve: Plate the chicken and drizzle with remaining sauce from the baking dish. Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 chicken breast (approximately 150g)
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
Keywords: For added flavor, consider incorporating herbs like thyme or rosemary. Substitute chicken with turkey or tofu for variations. Leftovers can be stored in an airtight container for up to three days; reheat gently on low heat.