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For this rich and tasty dish, gather these main ingredients: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces cremini mushrooms, sliced - 1 cup heavy cream - 1 cup chicken broth - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients combine to create a creamy sauce that fully coats the chicken. The cremini mushrooms add a deep, earthy flavor. The herbs enhance the dish, making it smell great as it cooks. To brighten up your dish, consider these optional garnishes: - Fresh parsley, chopped Adding fresh parsley gives a pop of color and freshness. It also adds a lovely aroma, making the dish more inviting. To make this dish, you will need a few key tools: - Large skillet - Cutting board - Sharp knife - Measuring cups and spoons These tools help you cook the chicken and mix the sauce efficiently. A large skillet allows enough space for even cooking. A sharp knife makes chopping easy and safe. {{ingredient_image_1}} To start, take your four chicken breasts and season them. Use salt and pepper on both sides. This adds flavor and helps the chicken taste great. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook them for about 5-6 minutes on each side. You want them golden brown and cooked all the way through. After cooking, remove the chicken from the skillet and set it aside on a plate. In the same skillet, add one finely chopped onion. Sauté for about three minutes until it looks soft and clear. Next, toss in three minced garlic cloves and eight ounces of sliced cremini mushrooms. Cook this mixture for 5-7 minutes. The mushrooms should become tender and brown. Now, pour in one cup of chicken broth. Use a spatula to scrape the bottom of the skillet. This helps lift any tasty bits stuck to the pan. Let the mixture simmer for about 2-3 minutes. After that, lower the heat and mix in one cup of heavy cream and one tablespoon of Dijon mustard. Stir well to combine everything. Add one teaspoon of dried thyme and one teaspoon of dried oregano, mixing them in. Let the sauce simmer gently for 3-4 minutes. This makes it thick and creamy. Now it’s time to reunite the chicken with the sauce. Place the cooked chicken back into the skillet. Spoon the creamy mushroom sauce over the top of the chicken. Let it simmer for another 5 minutes. This helps the chicken soak up all the delicious flavors. Before serving, taste the sauce and adjust the seasoning if needed. Finally, serve your dish hot, garnished with some freshly chopped parsley for a burst of color and flavor. Enjoy your meal! To make the creamy sauce, start with the right heat. Keep it low once you add the cream. This helps prevent the cream from curdling. Stir often for a smooth texture. I suggest adding the Dijon mustard. It adds a great tang and depth to the sauce. If the sauce is too thick, add a bit more chicken broth. This will keep it creamy without being too heavy. Cook the chicken until it reaches 165°F inside. This is safe and ensures juicy meat. Use a meat thermometer for accuracy. When you cook it, look for a nice golden color. Avoid overcooking, as it can dry out the chicken. Let it rest for a few minutes after cooking. This helps keep the juices inside. If your sauce is too salty, add a splash of water or cream. This balances the flavors. For a thin sauce, let it simmer longer. This helps it thicken nicely. If you burn the garlic, start fresh. Burnt garlic tastes bitter and ruins the dish. Always taste the sauce before serving. Adjust the seasoning to your liking. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and parsley can elevate the flavor of your dish significantly. Add them at the end of cooking to maintain their vibrant taste and aroma. Deglaze the Pan: When adding the chicken broth, make sure to scrape the bottom of the skillet to release any browned bits. This adds depth and richness to your sauce. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with milk or use a lower-fat cream alternative. Perfect Chicken Breasts: To ensure even cooking, pound the chicken breasts to an even thickness before seasoning and cooking them. This helps them cook uniformly and stay juicy. {{image_2}} You can easily swap chicken for other meats. Try using turkey or pork. Both will absorb the creamy sauce well. Adjust cooking times based on the protein you choose. For turkey, cook until it reaches 165°F. For pork, aim for 145°F. This keeps the dish delicious and safe to eat. If you want a vegetarian dish, use tofu or tempeh. Press the tofu to remove extra water. Cut it into cubes and cook until golden. Tempeh has a nutty flavor that adds depth. Use the same steps for the sauce to keep it creamy and rich. Mushrooms bring a lot of flavor to this dish. While cremini mushrooms are great, you can try others too. Shiitake mushrooms have a strong, savory taste. Button mushrooms are milder and more common. Mix different types for a fun twist. Each kind adds its own unique flavor to the creamy sauce. Store leftover creamy mushroom herb chicken in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it in the next few days. Use it within 3-4 days for the best taste and quality. To reheat, use a skillet over medium heat. Add a splash of chicken broth to keep it moist. Stir often until it’s warm. You can also use the microwave. Heat in a microwave-safe dish covered with a lid. Heat it in 30-second intervals until hot. You can freeze this dish for later meals. Let it cool completely before placing it in a freezer-safe container. Label the container with the date. It will last for about 2-3 months in the freezer. To thaw, move it to the fridge overnight before reheating. Yes, you can use fat-free cream. It will change the texture. The sauce may not be as rich or thick. For best results, try using a mix of fat-free and regular cream. This balance keeps flavor while lightening the dish. To make this dish less spicy, reduce the garlic. You can also cut down on the seasoning. Use less salt and pepper. Adding a touch of sugar can balance the heat. Serve with a side of rice or bread to tone it down. This dish goes well with many sides. Here are a few ideas: - Steamed green beans - Garlic mashed potatoes - Simple side salad - Buttered noodles - Roasted veggies These sides complement the creamy sauce and add variety to your meal. Enjoy! You learned how to make a tasty Creamy Mushroom Herb Chicken dish. We covered key ingredients, step-by-step instructions, and helpful tips. You can even change the recipe with different proteins or mushrooms. Remember to store leftovers properly for later. Now, you’re ready to impress with your cooking skills. Enjoy this delightful meal with your family or friends!

Creamy Mushroom Herb Chicken

A delicious and creamy chicken dish with mushrooms and herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by seasoning the chicken breasts with salt and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the chopped onion and sauté for about 3 minutes, until it becomes translucent.
  • Add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and browned.
  • Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits, and allow it to simmer for 2-3 minutes.
  • Reduce the heat to low and stir in the heavy cream and Dijon mustard. Mix well until combined.
  • Add the dried thyme and oregano, stirring to incorporate. Let the sauce simmer gently for another 3-4 minutes until it thickens slightly.
  • Return the chicken to the skillet, spooning the creamy mushroom sauce over the top. Simmer for an additional 5 minutes to allow the flavors to meld.
  • Taste and adjust the seasoning if needed.
  • Serve hot, garnished with freshly chopped parsley.

Notes

Serve with rice or pasta for a complete meal.
Keyword chicken, creamy, herbs, mushrooms