Description
A rich, herbed cream sauce combines tender chicken, savory sautéed mushrooms, and aromatic garlic for a cozy 30-minute comfort dish. Perfect over rice or mashed potatoes.
Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 tbsp olive oil or butter
8 oz (225g) cremini or white mushrooms, sliced
3 cloves garlic, minced
1 small onion, diced
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp smoked paprika
1 cup low-sodium chicken broth (alcohol-free)
1 cup heavy cream (or full-fat coconut milk for dairy-free)
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Dice chicken into 1-inch cubes and season lightly with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
Add mushrooms to the skillet and sauté 4–5 minutes until golden brown.
Toss in diced onion and cook 2 minutes until softened. Stir in garlic, thyme, and smoked paprika; cook 1 minute until fragrant.
Pour in chicken broth, scraping the pan to release flavorful bits. Bring to a gentle simmer.
Stir in heavy cream (or coconut milk) and simmer 5 minutes until slightly thickened.
Mix in the cornstarch slurry and cook 2–3 minutes until sauce coats the back of a spoon.
Adjust seasoning with salt and pepper. Serve garnished with fresh parsley over rice or mashed potatoes.
Notes
For a dairy-free option, substitute heavy cream with full-fat coconut milk.
Add 1/2 tsp nutmeg or garlic powder for extra depth.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg