Chicken And Mushroom Recipe
Our chicken and mushroom recipe is a simple and delicious meal your whole family will love. Mushrooms are sauteed and blended with chicken broth and 1/2 and 1/2 then thickened into a creamy sauce that pairs perfectly with the seared chicken.
Servings: 4
Calories: 399kcal
Equipment
- plastic wrap
- kitchen mallet
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 medium onion diced
- 1 1/2 cups chicken broth plus 2 tablespoons, divided
- 1/2 cup half and half
- 1/4 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
Instructions
- Prep the chicken. Slice the chicken breast in half lengthwise if they are very thick. Place on plastic wrap then cover with plastic wrap. Using a kitchen mallet pound the chicken thin to an even thickness.
- Cook the chicken. Heat the butter and olive oil over medium-high heat in a large skillet. Sear chicken for 5 minutes on each side, or until internal temperature reaches 165 degrees. Remove chicken breasts from the pan. Cover with foil to keep warm and set aside.
- Saute onions and mushrooms. Place onions and mushrooms into the pan. Saute until softened, about 4 min.
- Make the slurry. In a small bowl combine the cornstarch and 2 tablespoons of chicken broth. Stir well.
- Make the sauce. Add the chicken broth and half and half to the onion and mushrooms. Add the cornstarch slurry, ground thyme, salt, and pepper. Cook over medium heat for 5 minutes. The sauce will thicken as it cooks.
- Add the chicken and serve. Add the chicken breasts back to the mushroom mixture. Serve hot.
Notes
Tips
- Use boneless, skinless chicken thighs or tenderloins in place of the chicken breasts. If swapping, there is no need to pound the thighs or tenders thin like you need to with chicken breasts since they are smaller in size.
- You can also swap the chicken for boneless pork chops
- Use white button, cremini, baby Bellas, portobellos or shiitake mushrooms. It is best to slice all mushrooms, small and large, into equal-sized pieces.
- Use a dairy-free butter alternative and 1/2 cup of unsweetened coconut milk (in place of the 1/2 and 1/2) if looking to make this recipe dairy free
- You can add chicken broth, vegetable broth, or beef broth
- Use a combination of 1/4 cup whole milk plus 1/4 cup heavy cream in place of half and half
- Omit the half and half altogether if looking to make mushroom chicken without cream
- Serve topped with grated parmesan cheese for a flavor boost
- Mix in chopped roasted garlic with the cream sauce
- Store up to 3 days in the fridge in an airtight container
- Only freeze the chicken (not the cream sauce)
- Reheat in the microwave or in a skillet over low heat.
Nutrition
Calories: 399kcal | Carbohydrates: 10g | Protein: 52g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 926mg | Potassium: 1120mg | Fiber: 1g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg