Herbed Cream of Mushroom Chicken

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Herbed Cream of Mushroom Chicken is that comforting dish you'll want to keep in your culinary arsenal. With a creamy sauce infused with earthy mushrooms and aromatic herbs, it’s perfect for weeknight dinners or cozy gatherings.

Ingredients for Herbed Cream of Mushroom Chicken

First up, the star of the show: chicken breasts. These provide a lean, protein-rich base for our dish. The olive oil is used for searing the chicken, adding a subtle fruity flavor. Onion and garlic form the aromatic base of our sauce, while cremini mushrooms bring an earthy depth. All-purpose flour acts as a thickening agent for the sauce, and chicken broth adds a savory richness. Heavy cream lends the dish its creamy texture, while dried thyme and rosemary provide a fragrant, herbal note. A sprinkle of salt and pepper enhances all the flavors, and fresh parsley adds a burst of color and freshness to finish.

Tips & Tricks

  • If you love garlic, try adding an extra clove for a bolder flavor.
  • For a thicker sauce, increase the flour to 1/3 cup.
  • If your sauce is too thick, a splash of milk can help thin it to your desired consistency.
  • Feel free to swap out cremini mushrooms for button or portobello mushrooms if preferred.

Serving Suggestions

This dish pairs beautifully with a side of fluffy mashed potatoes or a simple green salad. For a more robust meal, consider serving it over egg noodles or rice to soak up all that creamy sauce.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time as thighs may take a bit longer to cook through.
Can I make this dish ahead of time?
Yes, it reheats well. Just store it in an airtight container in the fridge and reheat gently on the stove.
Is there a dairy-free version?
You can substitute the heavy cream with coconut milk or a dairy-free cream for a similar texture.

Herbed Cream of Mushroom Chicken Recipe Walkthrough

Start by heating up your olive oil in a large skillet over medium heat. Once hot, lay your chicken breasts in the pan. Make sure to season them generously with salt and pepper. Let them cook for about 6-7 minutes on each side until they have a nice golden-brown crust. When done, remove them from the skillet and set them aside.

In the same skillet, toss in your chopped onions and minced garlic. Sauté these until the onions turn translucent, releasing their sweet aroma. Next, add the sliced mushrooms. Cook them until they release their moisture and start to brown slightly.

Sprinkle in the flour over the mushroom mixture. Stir it around for a minute, allowing the raw flour taste to cook out. Gradually pour in the chicken broth, whisking continuously to avoid lumps. Let it simmer for a couple of minutes until the sauce thickens.

Stir in the heavy cream, thyme, and rosemary. Mix everything well. Put your chicken back into the skillet, making sure to spoon some of that delicious sauce over each piece. Let it simmer gently for about 10 minutes, allowing the chicken to soak up all those flavors and finish cooking through.

Finally, sprinkle some fresh parsley over the dish before serving to add a pop of color and freshness. Serve it hot, and enjoy!

Why You'll Love This Recipe

  • Hearty and satisfying, perfect for cooler months.
  • Simple ingredients with big flavor impact.
  • One-pan convenience saves time and cleanup.
  • Customizable with your favorite herbs and vegetables.

Ingredients

4 boneless chicken breasts
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken breasts and season with salt and pepper. Cook for 6-7 minutes on each side until golden brown, then remove from skillet.
2. In the same skillet, add onions and garlic, cooking until onions are translucent. Add mushrooms and cook until they release their moisture.
3. Stir in flour, cooking for 1 minute, then gradually whisk in chicken broth, ensuring no lumps form. Simmer for 2-3 minutes until thickened.
4. Stir in heavy cream, thyme, and rosemary. Return chicken to the skillet, spoon sauce over, and let simmer for 10 minutes until chicken is cooked through.
5. Garnish with fresh parsley and serve hot.

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