Description
This creamy, peppery chicken dish is the perfect balance of savory, rich flavors, with earthy mushrooms and a touch of heat from freshly ground black pepper. It’s quick enough for a weeknight dinner but special enough for a dinner party!
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup mushrooms, sliced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 teaspoon thyme (optional)
- 1/2 teaspoon chili flakes (optional)
Instructions
- Season the chicken with salt and pepper.
- Heat oil in a skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-7 minutes per side.
- Remove chicken from the pan and set aside.
- In the same pan, sauté onion and garlic until softened.
- Add mushrooms and cook until browned, about 5-6 minutes.
- Pour in chicken broth, scraping up any bits from the pan. Add heavy cream and simmer until thickened.
- Return chicken to the pan, spoon sauce over, and simmer for 2-3 minutes.
- Serve and garnish with fresh parsley.
Notes
- For a spicier version, add more black pepper or chili flakes.
- Add a splash of white wine to the pan after sautéing the mushrooms for extra depth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-fried, Simmered
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 125mg