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Creamy Mushroom Chicken: Weeknight Comfort in 20 Minutes
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Creamy Mushroom Chicken: Weeknight Comfort in 20 Minutes

Prep Time5 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Calories: 480kcal

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces
  • 2 cups sliced mushrooms (cremini or button work fine)
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp olive oil or butter
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half for lighter version
  • 1 tsp Dijon mustard (optional, for tang)
  • 1/2 tsp dried thyme or 1 teaspoon fresh thyme
  • Salt and pepper to taste
  • 2 tbsp grated Parmesan (optional, for extra richness)
  • Fresh parsley for garnish

Instructions

  • Season the chicken with salt and pepper. Heat oil or butter in a skillet over medium-high heat. Sear the chicken until golden and juices run clear, about 4–5 minutes per side. Remove and set aside.
  • In the same pan, add a touch more oil if needed. Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms soften and start to brown, about 5–7 minutes.
  • Pour in chicken broth to deglaze the pan, scraping up all the tasty browned bits. Let it simmer for 2–3 minutes.
  • Stir in cream, Dijon mustard, and thyme. Bring to a gentle simmer and reduce slightly, 3–5 minutes, until the sauce thickens.
  • Return the chicken to the pan. Simmer a few minutes more until everything’s heated through and coated in that silky sauce. Stir in Parmesan if using. Taste and adjust salt and pepper.