Description
This simple chicken and mushroom recipe is a cozy, one-skillet dinner made with tender chicken breasts, sautéed mushrooms, garlic, and a creamy savory sauce. It uses everyday ingredients and a straightforward method, making it a reliable option for busy weeknights and family meals.
Ingredients
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3–4 boneless, skinless chicken breasts
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8 oz fresh mushrooms (cremini or button)
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3 cloves garlic, minced
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1 cup heavy cream (or half-and-half)
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2 tbsp low-sodium soy sauce
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1 tsp dried thyme
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Olive oil, salt, and pepper
Instructions
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Heat a large skillet over medium heat and add a drizzle of olive oil.
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Season the chicken breasts on both sides with salt and pepper. Add them to the skillet and cook for 5–7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
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In the same skillet, add the mushrooms and cook for about 5 minutes until tender and lightly browned. Add the minced garlic and cook for 30–60 seconds until fragrant.
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Pour in the cream, then add the soy sauce and dried thyme. Stir to combine and scrape up any browned bits from the bottom of the skillet.
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Return the chicken to the skillet and let it simmer gently in the sauce for about 5 minutes.
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Serve hot with the creamy mushroom sauce spooned over the chicken.
Notes
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Do not rush browning the chicken; good color adds flavor.
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Keep the sauce at a gentle simmer to prevent curdling.
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Taste before serving and adjust seasoning lightly if needed.