Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Quick, easy, and one heck of a delicious meal perfect for busy days and busy bees like myself. Tender, juicy chicken in a creamy garlic sauce, what more can you ask for?
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 breasts to the pan and cook for about 5 minutes on each side until golden brown. When done, remove from the pan, 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 cook until a bit golden brown.
Step 4: In the meantime, whisk the cornstarch with 2 tbsp water in a small bowl until completely dissolved. Pour the broth and the cornstarch mixture into the pan.
Step 5: Season with salt and pepper and cook until the mixture begins to bubble.
Step 6: Add in the cream cheese and stir well until the sauce has thickened and smooth.
Step 7: Place the chicken breast back to the pan and spoon the hot sauce over.
Step 8: Before serving, garnish with chopped parsley. Enjoy warm.
Substitutes:
1. You can use any oil for this recipe.
2. The leanest option is using chicken breasts, but you can also use boneless chicken thighs, steaks, salmon, or shrimp.
3. I recommend light cream cheese for this recipe. Or heavy cream or coconut milk for a keto-friendly option.
4. You can use either chicken or vegetable broth. Alternately, water if the two are not available. It is a must to use mushrooms for this recipe. And your other option would be broccoli, green beans, spinach, and zucchini.
5. For leftovers, place them in a container and refrigerate for up to 5 days.
6. To reheat, put in the microwave.
7. Or freeze 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 breasts to the pan and cook for about 5 minutes on each side until golden brown. When done, remove from the pan, 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 cook until a bit golden brown.
Step 4: In the meantime, whisk the cornstarch with 2 tbsp water in a small bowl until completely dissolved. Pour the broth and the cornstarch mixture into the pan.
Step 5: Season with salt and pepper and cook until the mixture begins to bubble.
Step 6: Add in the cream cheese and stir well until the sauce has thickened and smooth.
Step 7: Place the chicken breast back to the pan and spoon the hot sauce over.
Step 8: Before serving, garnish with chopped parsley. Enjoy warm.
Substitutes:
1. You can use any oil for this recipe.
2. The leanest option is using chicken breasts, but you can also use boneless chicken thighs, steaks, salmon, or shrimp.
3. I recommend light cream cheese for this recipe. Or heavy cream or coconut milk for a keto-friendly option.
4. You can use either chicken or vegetable broth. Alternately, water if the two are not available. It is a must to use mushrooms for this recipe. And your other option would be broccoli, green beans, spinach, and zucchini.
5. For leftovers, place them in a container and refrigerate for up to 5 days.
6. To reheat, put in the microwave.
7. Or freeze up to 3 months.
