Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 2 tablespoons olive oil or butter
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: a splash of white wine or chicken broth for added depth
Instructions
- Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. For extra flavor, add paprika or Italian seasoning if desired.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add another tablespoon of oil if needed. Add sliced mushrooms and cook until browned and tender, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- If using, pour in a splash of white wine or chicken broth to deglaze, scraping up flavorful bits from the pan. Add heavy cream and Parmesan cheese, stirring well. Reduce heat to low and simmer until sauce thickens, about 3-5 minutes.
- Return the chicken to the skillet, spooning sauce over the top. Cook for 2-3 minutes to meld flavors. Garnish with chopped parsley and serve hot.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Ensure not to overcook chicken to keep it juicy.
- Use fresh parsley for best flavor and appearance.
- This dish pairs well with garlic mashed potatoes, roasted vegetables, or pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten-Free, Dairy Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 125 mg