Prep time: 15 mins | Cook/Bake time: 35 mins | Servings: 4-6
Ingredients
For the Chicken:
- 1.5 lbs (approx. 700g) Chicken breast or boneless, skinless chicken thighs (cut into bite-sized pieces or small cutlets)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Paprika (for that beautiful golden color)
- Salt and fresh black pepper to taste
- 2 tbsp Olive oil or butter (for searing)
For the Mushroom Cream Sauce:
- 8 oz (225g) Cremini or white button mushrooms (thickly sliced)
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 1/2 cup Chicken broth (or dry white wine to deglaze)
- 1/2 cup Grated Parmesan cheese
- 1 tsp Italian seasoning or dried thyme
- Fresh parsley (finely chopped, for garnish)
Instructions
1. Season and Sear the Chicken
- Season the chicken pieces evenly with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add the chicken and sear for 3 to 4 minutes per side until it develops a nice golden crust (it doesn’t need to be fully cooked through yet, as it will finish baking in the oven). Transfer the chicken to a glass baking dish.
2. Sauté the Mushrooms
- In the same skillet, add a little more butter or oil if needed. Add the sliced mushrooms and sauté for 5 minutes until they soften and turn golden brown.
- Add the minced garlic and Italian seasoning (or thyme), cooking for another 1 minute until fragrant.
3. Build the Sauce
- Pour the chicken broth (or white wine) into the skillet, scraping up any flavorful browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Turn the heat down to medium-low, then stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer gently for 2 to 3 minutes until it begins to thicken. Season with a pinch of salt and pepper to taste.
4. Assemble and Bake
- Preheat your oven to 375°F (190°C).
- Pour the creamy mushroom sauce completely over the chicken in the baking dish, ensuring all the chicken pieces are nestled nicely into the sauce (just like the image).
- Bake uncovered for 20 minutes, or until the sauce is bubbling and the chicken is fully cooked through and tender.
5. Garnish and Serve
- Remove from the oven and let it rest for a couple of minutes. Garnish generously with freshly chopped parsley before serving.
Would you like some ideas on how to pair this dish with a low-carb side, or perhaps add some spinach to the sauce for extra color and nutrients?
