Chicken Breasts With Creamy Mushroom Sauce

March 23, 2020

Chicken Breasts With Creamy Mushroom Sauce

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Enjoy dinner with these herbed pan-seared chicken breasts in creamy mushroom sauce.

How to mak Chicken Breasts With Creamy Mushroom Sauce!

How to mak Chicken Breasts With Creamy Mushroom Sauce!
Season both sides of the chicken with salt and pepper to taste.
Over medium high heat, melt butter and add 1 tablespoon olive oil
Pan-sear the chicken breasts until browned on one side, about 5 minutes.
Lower heat to medium and flip the chicken to the other side. Cover and continue cooking for 10 minutes .
Remove chicken from skillet and let it rest.
Add the remaining 1 tablespoon olive oil to the same skillet, and saute the mushrooms, Lemon zest, Red pepper flakes and garlic for 2 minutes.
leave skillet over medium-high heat and pour the chicken broth into skillet (the chicken skillet) , add the Creamy. Bring to a boil, then reduce to medium-low and let simmer until reduced by about 1/2, about 4 – 5 minutes.
Whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into chicken broth mixture in skillet and allow to gently boil, while whisking constantly, 1 minute.
season with pepper to taste and a little salt if needed, then return return chicken to skillet.
Let the chicken cook for another 5-8 minutes or so until it’s cooked through and the sauce has thickened a bit.
Garnish with parsley, rosemary.

How to mak Chicken Breasts With Creamy Mushroom Sauce!

Another one skillet chicken recipe! This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce.

How to mak Chicken Breasts With Creamy Mushroom Sauce!

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Chicken Breasts With Creamy Mushroom Sauce
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Chicken Breasts With Creamy Mushroom Sauce

Enjoy dinner with these herbed pan-seared chicken breasts in creamy mushroom sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 3203kcal
Author: Luda huang

Ingredients

  • 2 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 rosemary
  • 1 tablespoon butter
  • 2 tablespoons olive oil divided
  • 8 oz.mushrooms sliced
  • 1 teaspoon garlic minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1 tablespoon parsley chopped
  • 1 teaspoon Red pepper flakes chopped
  • Lemon zest

Instructions

  • Season both sides of the chicken with salt and pepper to taste.
  • Over medium high heat, melt butter and add 1 tablespoon olive oil
  • Pan-sear the chicken breasts until browned on one side, about 5 minutes.
  • Lower heat to medium and flip the chicken to the other side. Cover and continue cooking for 10 minutes .
  • Remove chicken from skillet and let it rest.
  • Add the remaining 1 tablespoon olive oil to the same skillet, and saute the mushrooms, Lemon zest, Red pepper flakes and garlic for 2 minutes.
  • leave skillet over medium-high heat and pour 1 1/4 cups of the chicken broth into skillet (the chicken skillet), add the Creamy. Bring to a boil, then reduce to medium-low and let simmer until reduced by about 1/2, about 4 - 5 minutes.
  • Whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into chicken broth mixture in skillet and allow to gently boil, while whisking constantly, 1 minute.
  • season with pepper to taste and a little salt if needed, then return return chicken to skillet.
  • Let the chicken cook for another 5-8 minutes or so until it's cooked through and the sauce has thickened a bit.
  • Garnish with parsley, rosemary.

Nutrition

Calories: 3203kcal | Carbohydrates: 5g | Protein: 495g | Fat: 121g | Saturated Fat: 40g | Cholesterol: 1439mg | Sodium: 1375mg | Potassium: 8575mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1570IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 13mg
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