Creamy Mushroom Chicken
Creamy, mushroomy, comfort food. All in one pan.
Servings: 4 people
Ingredients
- 3 cups sliced crimini mushrooms rinsed
- 4 tbsp salted butter divided
- 1 1/2 tsp minced garlic about 3 heads
- 2-3 large chicken breasts
- 1/2 tsp salt and pepper
- 1/2 tsp onion powder
- 1 cup heavy cream
- 1 cup fresh Italian parsley, roughly chopped
- 2-3 tbsp olive oil
Instructions
- In a cast iron skillet (can use non stick) melt 2 tbsp butter and 1 tbsp oil over medium/medium high heat. Once melted, add your mushrooms and a little salt and cook for 4-5 minutes. Then add in your minced garlic and saute until fragrant. Another minute or two.
- While that's cooking, slice your chicken breasts into chicken strips and sprinkle with salt, pepper and onion powder on both sides.
- Remove your mushrooms and garlic from the pan and add the remaining butter and olive oil. Place your chicken pieces in the pan and reduce heat to medium. Cook for about 2 minutes on each side. We don't want it to get dry or harden up so move them around a bit.
- Once your chicken is cooked through, add your mushrooms and garlic back to the pan. Give it a stir. Pour in the heavy cream and parsley and stir to mix the mushrooms into the cream. Cook for another 4-5 minutes. The cream sauce will brown up a bit from the mushrooms and butter. That's what we want! Taste and adjust salt and pepper.
Notes
This recipe is fool proof! And so good. I've been serving it with gold yukon potatoes (pictured) because they soak up the creaminess. Perfect companion!