Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
If you’re looking for substitutions, you can use chicken thighs for a juicier option, or swap the cremini mushrooms for button mushrooms if that’s what’s available. The flexibility of this recipe allows you to make it your own, much like the improvisational cooking style my mother taught me.
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. This is something I learned from Nonna Rosa, who always said seasoning early allows the flavors to penetrate the meat.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are golden and have released their juices.
- Add the minced garlic and cook for another minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet—these are packed with flavor.
- Stir in the heavy cream and fresh thyme, allowing the sauce to thicken slightly, about 3-4 minutes.
- Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for an additional 5-7 minutes, or until fully cooked through.
- Garnish with fresh parsley before serving, adding a touch of color and freshness to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
