Cream of Mushroom Chicken Breast

Here’s a Cream of Mushroom Chicken Breast recipe—rich, comforting, and easy to make in under 30 minutes.

🍄🥛 Cream of Mushroom Chicken Breast

Serves: 4
Prep & cook time: 25–30 minutes

Ingredients

• 4 boneless, skinless chicken breasts

• Salt & pepper to taste

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2–3 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced (button, cremini, or baby bella)

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 cup chicken broth

• 1 cup heavy cream (or half-and-half for lighter version)

• ½ tsp paprika (optional)

• 2 tbsp grated Parmesan cheese (optional)

• Fresh parsley for garnish

Instructions

1. Season and sear chicken:
   Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and nearly cooked through. Remove from pan and set aside.

2. Sauté mushrooms & aromatics:
   In the same skillet, add onion and garlic; cook 2–3 minutes until fragrant. Add mushrooms and thyme; sauté until mushrooms are browned.

3. Make creamy sauce:
   Pour in chicken broth; simmer 3–4 minutes. Reduce heat and stir in heavy cream, paprika, and Parmesan. Cook until slightly thickened.

4. Return chicken:
   Place chicken back into the sauce. Simmer 5–7 minutes until chicken is fully cooked (internal temp 165°F / 74°C) and sauce coats the chicken.

5. Serve:
   Garnish with fresh parsley. Serve over rice, pasta, mashed potatoes, or with roasted veggies.

Tips & Variations

• Low-carb: Serve with cauliflower rice or sautéed greens.

• Extra flavor: Add a splash of white wine before adding cream.

• Cheesy variation: Stir in ¼ cup shredded Gruyère or mozzarella.

• Make ahead: Chicken can be seared ahead; just reheat in sauce before serving.