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Creamy Mushroom Chicken

Creamy Mushroom Chicken

Creamy Mushroom Chicken is a game-changer for weeknight dinners. Rich, comforting, and ready in 30 minutes, this one-pan dish is perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • to taste Salt
  • to taste Black pepper
  • 1 teaspoon sweet paprika
  • 250 g cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 160 ml heavy cream
  • 1 tablespoon balsamic vinegar
  • 30 g grated Parmesan cheese
  • 2 tablespoons chopped parsley, plus more for garnish

Equipment

  • Large nonstick skillet or frying pan
  • Wooden spoon or spatula
  • Tongs
  • Sharp knife
  • Grater
  • Measuring spoons

Method
 

  1. Season the chicken breasts with paprika, salt, and pepper.
  2. Heat olive oil and butter in a large skillet over medium heat until butter melts.
  3. Add the chicken and cook without disturbance for 5–8 minutes per side until golden brown.
  4. Transfer the chicken to a plate and cover loosely with foil.
  5. In the same skillet, add the sliced mushrooms and cook for about 5 minutes until golden brown.
  6. Add chopped onion and minced garlic, sauté until fragrant, about 3 minutes.
  7. Stir in the balsamic vinegar.
  8. Pour in the heavy cream and add grated Parmesan, stirring until the cheese melts and the sauce thickens.
  9. Add chopped parsley and return the chicken to the skillet, simmering for another 3–5 minutes.
  10. Taste and adjust seasoning if necessary.

Nutrition

Calories: 450kcalCarbohydrates: 10gProtein: 38gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 620mgPotassium: 650mgFiber: 1gSugar: 2gVitamin A: 12IUVitamin C: 8mgCalcium: 10mgIron: 15mg

Notes

Pat the chicken dry before seasoning for the crispiest sear. Avoid overcrowding the pan with mushrooms to ensure they brown nicely. If the sauce thickens too much, thin it out with a bit of chicken broth or water. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently. This dish can be dressed up with a garnish of extra parsley and served with creamy polenta or mashed potatoes for a special touch.
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