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Creamy Chicken and Mushroom Skillet

Creamy Chicken and Mushroom Skillet
This one-pan wonder delivers rich comfort on busy nights. Chicken and mushrooms meld into a velvety sauce with minimal effort. Earthy aromas fill your kitchen as the dish simmers, creating a deeply satisfying meal ready in under thirty minutes. Serve it piping hot for that instant warmth you crave when hunger strikes.
Ingredients
  • 450 g (1 lb) boneless skinless chicken breasts
  • 250 g (8.8 oz) mixed mushrooms sliced
  • 120 ml (½ cup) heavy cream
  • 120 ml (½ cup) chicken broth
  • 115 g (4 oz) cream cheese softened
  • 5 ml (1 tsp) dried thyme
  • 10 g (2 tbsp) grated Parmesan cheese
  • 15 ml (1 tbsp) unsalted butter or olive oil
  • Salt and freshly ground black pepper to taste
Instructions

1. Season chicken with salt and pepper

2. Heat butter or oil in large skillet over medium-high heat

3. Cook chicken until golden and cooked through about 6-8 minutes per side

4. Transfer chicken to plate and cover to keep warm

5. Add mushrooms to same skillet and cook until liquid releases and mushrooms brown about 5-7 minutes

6. Remove half the mushrooms and set aside

7. Reduce heat to medium

8. Stir in cream cheese chicken broth and heavy cream until smooth

9. Simmer gently for 2 minutes without boiling

10. Mix in dried thyme and adjust salt and pepper

11. Return chicken and juices to skillet and simmer 2-3 minutes

12. Fold in reserved mushrooms and heat 1 minute

13. Sprinkle with Parmesan and serve immediately over egg noodles

Tools
  • skillet
  • frying pan
  • wooden spoon
  • cutting board
  • knife
  • cheese grater
  • measuring cups

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