Creamy Chicken and Mushroom Recipe

Once the mushrooms are golden and tender, add the onion and garlic, and continue cooking for another 2 minutes until fragrant. The onion should be translucent, and the garlic slightly golden, adding depth to the creamy chicken and mushroom sauce.

Slowly pour in the chicken broth, scraping the bottom of the pan to deglaze any flavorful bits left behind by the chicken and mushrooms. Let it simmer for 2-3 minutes, allowing the broth to reduce slightly. Next, stir in the heavy cream and thyme. Reduce the heat to low and let the sauce simmer gently for 5 minutes, stirring occasionally to prevent it from sticking to the pan.

Return the partially cooked chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Let the chicken simmer in the sauce for an additional 10-12 minutes, flipping halfway through. The chicken should cook through and absorb the rich flavours of the creamy mushroom sauce.

If the sauce thickens too much, add a splash of chicken broth or water to reach your desired consistency. Once the chicken is fully cooked and tender, sprinkle the dish with fresh parsley for a burst of colour and flavour. Taste the sauce and adjust the seasoning with more salt and pepper, if needed. Serve the creamy chicken and mushrooms over pasta, rice, or mashed potatoes for a hearty meal.

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