Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Quick, easy skillet dinner that would be a great addition to your menu rotation. Juicy, tender chicken in an incredible creamy garlic sauce. Simply delicious!
Ingredients
2 tbsp olive oil divided
1.5 lbs chicken breasts boneless skinless
3 garlic cloves crushed
8 oz button mushrooms halved
1 1/4 c. chicken broth
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz Light cream cheese softened
1 tablespoon fresh chopped curly parsley
How to make Creamy Chicken Mushroom
Step 1: In a pan, heat a tbsp olive oil over medium-high heat.
Step 2: Once the oil is hot, add the chicken breast. Cook for about 5 minutes on each side until golden brown. Remove from heat once cooked, cover to keep warm, and set aside.
Step 3: In the same pan, heat the rest of the 1 tbsp oil. Saute the garlic until aromatic. Add in the mushrooms and continue to cook until a bit golden brown.
Step 4: In the meantime, place the cornstarch and 2 tbsp water in a small bowl. Whisk until completely dissolved.
Step 5: Pour the broth into the pan along with the cornstarch mixture.
Step 6: With a pinch of salt and pepper, season and continue to cook until the liquid bubbles.
Step 7: Add in the cream cheese and stir well until the sauce is smooth and thick.
Step 8: Add the chicken breast back to the pan and spoon the sauce over.
Step 9: Before serving, garnish with chopped parsley. Enjoy warm.
Notes:
You can substitute the oil with any oil.
I use chicken breast because it is the leanest option. But you can also use boneless chicken thighs, steaks, salmon, or shrimp.
For this recipe, light cream cheese works wonders. Or you can use heavy cream or coconut milk for a keto-friendly option.
Feel free to use chicken or vegetable broth or water as a substitute.
You can add other veggies like broccoli, green beans, spinach, and zucchini.
To store any leftovers, place them in a container and put them in the fridge for up to 5 days. Or freeze for up to 3 months. When ready to serve, reheat in the microwave.
Nutrition Facts:
Calories: 224kcal | Carbohydrates: 4g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 562mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
Ingredients
- 2 tbsp olive oil divided
- 1.5 lbs chicken breasts boneless skinless
- 3 garlic cloves crushed
- 8 oz button mushrooms halved
- 1 1/4 c. chicken broth
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz Light cream cheese softened
- 1 tablespoon fresh chopped curly parsley
Instructions
Step 1: In a pan, heat a tbsp olive oil over medium-high heat.
Step 2: Once the oil is hot, add the chicken breast. Cook for about 5 minutes on each side until golden brown. Remove from heat once cooked, cover to keep warm, and set aside.
Step 3: In the same pan, heat the rest of the 1 tbsp oil. Saute the garlic until aromatic. Add in the mushrooms and continue to cook until a bit golden brown.
Step 4: In the meantime, place the cornstarch and 2 tbsp water in a small bowl. Whisk until completely dissolved.
Step 5: Pour the broth into the pan along with the cornstarch mixture.
Step 6: With a pinch of salt and pepper, season and continue to cook until the liquid bubbles.
Step 7: Add in the cream cheese and stir well until the sauce is smooth and thick.
Step 8: Add the chicken breast back to the pan and spoon the sauce over.
Step 9: Before serving, garnish with chopped parsley. Enjoy warm.
Notes
You can substitute the oil with any oil. I use chicken breast because it is the leanest option. But you can also use boneless chicken thighs, steaks, salmon, or shrimp. For this recipe, light cream cheese works wonders. Or you can use heavy cream or coconut milk for a keto-friendly option. Feel free to use chicken or vegetable broth or water as a substitute. You can add other veggies like broccoli, green beans, spinach, and zucchini. To store any leftovers, place them in a container and put them in the fridge for up to 5 days. Or freeze for up to 3 months. When ready to serve, reheat in the microwave.
