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Creamy Chicken & Mushrooms

Servings: 4

Prep time: 15 min Cooking time: 15 min


  • 4 (3 oz.) boneless, skinless chicken breasts

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 3 tablespoons olive oil

  • 2 cups mixed mushrooms (any type you like), sliced

  • 1 shallot, minced

  • 1 garlic clove, minced

  • 1 cup chicken broth, low sodium

  • 2 tablespoons, half and half, low-fat

  • 1 tablespoon fresh thyme

  • 1 teaspoon lemon zest

  • 2 tablespoons parsley, chopped


  1. Pound the chicken breasts lightly with a mallet until about 1/2 inch thick. Season chicken with salt and black pepper.

  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes on each side. Transfer the chicken to a plate.

  3. Add 1 tablespoon of olive oil to the skillet with mushrooms, shallots, and garlic. Cook for 5 minutes until softened, stirring often.

  4. Add chicken broth to the skillet, bring to a boil, and reduce to half. About 5-10 minutes.

  5. Stir in half and half, thyme, and lemon zest.

  6. Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley or fresh thyme.

  • To thicken the sauce, add a cornstarch slurry (2 parts cold water and 1 part cornstarch).

Creamy Chicken & Mushrooms
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