Herb-Infused Chicken with Wild Mushrooms

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Herb-Infused Chicken with Wild Mushrooms is a dish that's both elegant and comforting, perfect for a cozy dinner or a special occasion. With its rich, creamy sauce and earthy mushrooms, this recipe brings gourmet flavors to your kitchen without too much fuss.

Ingredients for Herb-Infused Chicken with Wild Mushrooms

Boneless chicken breasts are the star of the show, offering a lean protein base that soaks up all the aromatic flavors. The wild mushrooms add an earthy depth, perfect for absorbing the sauce's richness. Chicken broth serves as the savory foundation of the sauce, while heavy cream provides that luscious, velvety texture. Olive oil is used to sear the chicken, ensuring a golden-brown crust. Garlic brings a bit of warmth and spice, enhancing the overall flavor profile. Fresh thyme and rosemary are the herbal highlights, infusing the dish with their vibrant, aromatic essence. A touch of butter adds a layer of richness, and dry white wine helps deglaze the pan, adding depth and complexity. Finally, a simple seasoning of salt and pepper ties everything together.

Tips & Tricks

  • Use a mix of mushrooms like shiitake, cremini, or oyster for varied texture and flavor.
  • If your chicken breasts are particularly thick, consider pounding them to an even thickness for more uniform cooking.
  • Don’t rush the wine reduction step; it builds a richer flavor base for the sauce.

Serving Suggestions

This dish pairs wonderfully with a side of creamy mashed potatoes or a simple garlic butter pasta. For a lighter option, serve it alongside a crisp garden salad with a tangy vinaigrette to balance the richness of the sauce.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Thighs will add even more flavor and tend to stay juicier.
What if I don’t have fresh herbs?
Dried herbs can be used but reduce the quantity by half as they are more potent.
Can I skip the wine?
Yes, you can substitute it with a little more chicken broth or a splash of apple cider vinegar for acidity.

Herb-Infused Chicken with Wild Mushrooms Recipe Walkthrough

Start by heating the olive oil in a large skillet over medium heat. While the oil warms up, season your chicken breasts generously with salt and pepper. Once the oil is shimmering, place the chicken in the skillet. Let them cook undisturbed until golden brown, about 5 minutes per side.

Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add butter and allow it to melt. Toss in the minced garlic, sautéing just until it's fragrant — this should take no more than 30 seconds to a minute. Add the wild mushrooms and let them cook down, getting nice and soft, and slightly browned around the edges.

Pour in the dry white wine and let it simmer. You'll want to reduce the liquid by about half, concentrating those flavors. Stir in the chicken broth, heavy cream, thyme, and rosemary. This is where the sauce starts to come together. Mix everything well, ensuring the herbs are evenly distributed.

Return the chicken to the skillet, nestling them into the sauce. Cover the skillet and let it simmer gently for about 15-20 minutes. This allows the chicken to cook through and soak up all the delicious flavors. Once done, serve it up hot, perhaps with a sprinkle of additional fresh herbs for that extra pop of color and freshness.

Why You'll Love This Recipe

  • Packs a punch with fresh herbs and earthy mushrooms.
  • Rich, creamy sauce that feels indulgent yet balanced.
  • Simple enough for a weeknight dinner, impressive enough for guests.
  • Minimal cleanup with just one skillet required.

Ingredients

4 boneless chicken breasts
8 oz wild mushrooms, sliced
1 cup chicken broth
1/2 cup heavy cream
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
Salt and pepper to taste
1 tbsp butter
1/4 cup dry white wine

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown on both sides.
3. Remove the chicken and set aside. In the same skillet, add butter and garlic. Sauté until fragrant.
4. Add the wild mushrooms, cooking until softened and browned.
5. Pour in the white wine and let it simmer until reduced by half.
6. Stir in chicken broth, heavy cream, thyme, and rosemary. Mix well.
7. Return the chicken to the skillet. Cover and simmer for 15-20 minutes or until the chicken is fully cooked.
8. Serve hot, garnished with additional fresh herbs if desired.

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