Description
Tender, juicy chicken baked in a rich mushroom and garlic cream sauce—this dish is a cozy, comforting classic that’s perfect for weeknight dinners or special occasions. Serve it with rice, pasta, or crusty bread to soak up the savory sauce.
Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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Salt and pepper, to taste
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2 tbsp olive oil
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2 tbsp butter
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8 oz cremini or button mushrooms, sliced
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3 cloves garlic, minced
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1/2 cup chicken broth
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1/2 cup heavy cream
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1/4 cup grated Parmesan (optional)
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1 tsp dried thyme or Italian seasoning
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat Oven: To 375°F (190°C).
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Sear Chicken: Season chicken with salt and pepper. In a skillet, heat olive oil and brown chicken on both sides (2–3 mins per side). Remove and set aside.
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Sauté Mushrooms: In the same skillet, add butter, mushrooms, and garlic. Cook until softened and golden.
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Make Sauce: Stir in chicken broth, cream, Parmesan (if using), and thyme. Simmer 2–3 minutes.
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Bake: Place chicken in a baking dish, pour mushroom sauce over it, and bake uncovered for 25–30 minutes or until chicken is fully cooked (internal temp: 165°F / 74°C).
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Serve: Garnish with parsley and serve hot.
Notes
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Substitute Greek yogurt or half-and-half for a lighter sauce.
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Add spinach or sun-dried tomatoes for extra flavor and color.
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Works well with bone-in chicken thighs—adjust cook time accordingly.
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Store leftovers in the fridge for up to 3 days; reheat gently to preserve the sauce.
- Prep Time: 15 minutes
- Cook Time: 35minutes
Nutrition
- Calories: 390kal
- Sugar: 2g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g