Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Easy, quick, and delicious? All checked! Tender and juicy pan-fried chicken breasts enveloped in a scrumptious creamy garlic sauce, ready to enjoy in under thirty minutes alongside your favourites such as potatoes, pasta, roasted veggies, or rice for a full meal that’s perfect for busy days and the whole family!
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 to the pan and cook for about 5 minutes on each side until golden brown. Remove the cooked chicken from the pan, cover to keep warm, and set aside.
Step 3: In the same pan, heat the rest of the 1 tbsp oil. Cook the mushrooms until a bit golden brown. Add in the garlic and saute until aromatic.
Step 4: In the meantime, whisk the cornstarch with 2 tbsp water, making sure that the cornstarch is completely dissolved.
Step 5: To the pan, pour the broth, then add in the cornstarch mixture.
Step 6: Season the mixture with a pinch of salt and pepper. Once starting to boil, add in the cream cheese, and stir until the sauce is smooth and thick.
Step 7: Add the chicken breast to the pan and cover with the hot sauce.
Step 8: Sprinkle with chopped parsley before serving.
Step 9: Enjoy warm.
Notes:
Substitutes:
For this recipe, I use olive oil, but feel free to use any oil.
The leanest option is to go with the chicken breasts. Although, you can also use either boneless chicken thighs, steaks, salmon, or shrimp.
Light cream is perfect for this recipe. You can use heavy cream or coconut milk if you want to make this keto-friendly.
Chicken and vegetable broth works great. Or water if both are not available.
Don’t skip the mushrooms as they are the highlight of this dish. And your other veggie options are broccoli, green beans, spinach, and zucchini.
Storage:
For any leftovers, place them in a container and the fridge for up to 5 days. When ready to serve, pop in the oven.
You can also freeze this for up to 3 months.
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 to the pan and cook for about 5 minutes on each side until golden brown. Remove the cooked chicken from the pan, cover to keep warm, and set aside.
Step 3: In the same pan, heat the rest of the 1 tbsp oil. Cook the mushrooms until a bit golden brown. Add in the garlic and saute until aromatic.
Step 4: In the meantime, whisk the cornstarch with 2 tbsp water, making sure that the cornstarch is completely dissolved.
Step 5: To the pan, pour the broth, then add in the cornstarch mixture.
Step 6: Season the mixture with a pinch of salt and pepper. Once starting to boil, add in the cream cheese, and stir until the sauce is smooth and thick.
Step 7: Add the chicken breast to the pan and cover with the hot sauce.
Step 8: Sprinkle with chopped parsley before serving.
Step 9: Enjoy warm.
Notes:
Substitutes:
For this recipe, I use olive oil, but feel free to use any oil.
The leanest option is to go with the chicken breasts. Although, you can also use either boneless chicken thighs, steaks, salmon, or shrimp.
Light cream is perfect for this recipe. You can use heavy cream or coconut milk if you want to make this keto-friendly.
Chicken and vegetable broth works great. Or water if both are not available.
Don’t skip the mushrooms as they are the highlight of this dish. And your other veggie options are broccoli, green beans, spinach, and zucchini.
Storage:
For any leftovers, place them in a container and the fridge for up to 5 days. When ready to serve, pop in the oven.
You can also freeze this for up to 3 months.
