Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
This is another of my go-to chicken recipe. Lush chicken smothered in a creamy garlic mushroom sauce. Serve this with a light salad or pasta for a filling meal perfect for your entire family!
Ingredients
1.5 lb chicken breasts, boneless, skinless
2 tbsp olive oil, divided
3 garlic cloves, crushed
1 1/4 c. chicken broth
1/2 teaspoon cornstarch
4 oz. Light cream cheese, softened
8 oz. button mushrooms, halved
1 tablespoon fresh chopped curly parsley
1/2 teaspoon salt
1/4 teaspoon pepper
How to make Creamy Chicken Mushroom
Step 1: In a pan, heat 1 tbsp olive oil over medium-high heat. Once hot, add the chicken breast and sear for about 5 minutes on each side until golden brown. Set aside when done and tent to keep them warm.
Step 2: In the same pan, heat the rest of the 1 tbsp oil. Add the mushrooms and cook until a little golden brown. Next, add the garlic and continue to cook until aromatic.
Step 3: Place the cornstarch and 2 tbsp water in a small bowl. Mix well until completely dissolved. Then, add this to the broth.
Step 4: To taste, season with salt and pepper. Cook further until the liquid begins to bubble. Then, whisk in the cream cheese until the sauce is smooth and thickened.
Step 5: Add the chicken breasts back. Over the chicken, spoon the hot sauce.
Step 6: Before serving, garnish with some chopped parsley. Enjoy right away!
Notes:
For this recipe, you are welcome to use any other oil.
Feel free to use boneless chicken thighs, steaks, salmon, or shrimp in place of the chicken breast.
Light cream cheese works wonders. You can use heavy cream or coconut milk as a keto-friendly option.
Chicken or vegetable broth can be used for this recipe. If not available, you can simply use water.
Do not skip the mushrooms. If needed, you can use other veggies such as broccoli, green beans, spinach, and zucchini.
In a container, place any leftovers and keep them in the fridge for up to 5 days. When ready to eat, reheat in the microwave.
Leftovers can be frozen for up to 3 months.
Nutrition Facts:
Calories: 224 kcal | Carbohydrates: 4g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 562mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
Creamy Chicken Mushroom Recipe
Ingredients
- 1.5 lb chicken breasts boneless, skinless
- 2 tbsp olive oil divided
- 3 garlic cloves crushed
- 1 1/4 c. chicken broth
- 1/2 teaspoon cornstarch
- 4 oz. Light cream cheese softened
- 8 oz. button mushrooms halved
- 1 tablespoon fresh chopped curly parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a pan, heat 1 tbsp olive oil over medium-high heat. Once hot, add the chicken breast and sear for about 5 minutes on each side until golden brown. Set aside when done and tent to keep them warm.
- In the same pan, heat the rest of the 1 tbsp oil. Add the mushrooms and cook until a little golden brown. Next, add the garlic and continue to cook until aromatic.
- Place the cornstarch and 2 tbsp water in a small bowl. Mix well until completely dissolved. Then, add this to the broth.
- To taste, season with salt and pepper. Cook further until the liquid begins to bubble. Then, whisk in the cream cheese until the sauce is smooth and thickened.
- Add the chicken breasts back. Over the chicken, spoon the hot sauce.
- Before serving, garnish with some chopped parsley. Enjoy right away!
