Creamy Chicken and Mushroom Skillet

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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