Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
8 oz cremini or button mushrooms, sliced
1 teaspoon fresh thyme leaves
1 cup low-sodium chicken broth
3/4 cup heavy cream
Salt and black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Instructions
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden (5-6 minutes per side); remove and set aside.
Add butter and diced onion to the skillet. Cook 2-3 minutes until softened. Stir in garlic and thyme; cook 30 seconds.
Add sliced mushrooms and cook 5 minutes until browned. Sprinkle flour and stir to coat.
Pour in chicken broth and cream. Bring to a simmer, stirring to deglaze the pan.
Return chicken to the skillet. Cover and cook 5 minutes until chicken is fully cooked. Garnish with additional thyme.
Notes
For dairy-free option, substitute coconut milk for cream and omit butter. Can use frozen vegetables (thawed) if fresh is unavailable. Let rest 5 minutes before serving to allow sauce to thicken.
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Meals
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving of Quick Chicken and Mushroom Skillet Meal
- Calories: 420
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg