Creamy Mushroom Chicken

Made with just a handful of ingredients, this 30 minute Creamy Mushroom Chicken is naturally gluten-free, low carb, and keto.

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 395

Author Dorothy Bigelow

Equipment

Ingredients

2 chicken breasts boneless and skinless
½ teaspoon salt plus more to taste
¼ teaspoon black pepper plus more to taste
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon dried thyme
4 tablespoons butter divided
8 ounces cremini mushrooms sliced
¾ cup heavy cream

US Customary - Metric

Instructions

Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.
Add ¼ teaspoon salt, ¼ teaspoon ground black pepper, paprika, garlic powder, and dried thyme to a small bowl and mix until combined. Set aside.
Heat a heavy-bottomed skillet or Dutch oven over medium heat until the pan is hot.
Add 3 tablespoons of the butter, and swirl with a wooden spoon or a pair of tongs until completely melted.
Add the chicken breasts in a single layer and sprinkle with half the seasoning mixture. Cook for 4-5 minutes.
Flip the chicken breasts, and cook for another 3-5 minutes, or until each chicken breast reaches a minimum internal temperature of 165F.
Remove the chicken breasts from the skillet and place them on a plate. Set aside.
Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt.
Add in the sliced mushrooms and toss to coat them with butter. Add in the remaining seasoning blend.
Sauté the mushrooms until they are soft and have released most of their liquid, about 5 minutes. If the bottom of the skillet has significant browning making it difficult to cook the mushrooms, try deglazing the pan with some wine, broth, or water.
Pour in the heavy cream and use the bottom of the wooden spoon to scrape up any browned bits on the bottom of the pan. Once most of the browned bits are scraped up, reduce the heat to medium-low.
Simmer for 3-5 minutes, scraping the bottom of the skillet and stirring the sauce until it has thickened.
Remove the mushrooms and sauce from the heat and add the chicken breasts back into the skillet. Spoon the sauce over them, or toss them to coat them with the sauce.
Garnish with parsley, if desired, and serve immediately.

Notes

Serve with: Steamed or roasted veggies, cauliflower rice, cooked rice, pasta, mashed potatoes, crudites, roasted potatoes, pasta, or a quick and simple tossed salad.

Nutrition