Creamy Mushroom Chicken
Flavorful Creamy Mushroom Chicken is a delicious recipe full of garlic and onions cooked with juicy tender chicken in a creamy mushroom sauce.
Servings: 4
Calories: 215kcal
Equipment
- 1 12-inch Skillet
Ingredients
- 4 slices Bacon (sliced into bits)
- 4 pieces Chicken Breasts
- 1 tbsp Herbs de Provence
- Salt and Pepper (to taste)
- 4 cloves Garlic (diced)
- ¼ White Onion (diced)
- 1 ½ cups California Baby Bella Mushrooms (sliced)
- 4 sprigs Fresh Thyme
- 1 cup California White Wine (or chicken broth)
- ¼ cup Heavy Cream
- 2 tbsps Dijon Mustard
- 2 tbsps Salted Butter
- California Leafy Greens , for serving
Instructions
- Pat chicken dry with a paper towel. Season chicken with Herbs de Provence, Salt, and Pepper.
- Over medium low heat, add sliced bacon to the skillet and allow bacon to cook slowly until crispy and fat has rendered out - about 10 minutes. Remove bacon bits and set aside.
- Increase heat to medium high and add chicken breasts to the pan and sear on both sides until golden brown - about 4 minutes per side. Remove from the pan and set aside.
- Add onions to the pan and saute until softened and fragrant, about 3 minutes. Then add diced garlic, mushrooms, and thyme and continue to cook for 5 minutes. Season with salt and pepper.
- Add chicken breasts back into the pan and along with white wine or chicken broth. Cover with a lid and cook until chicken breasts are cook thoroughly, about 20 minutes.
- Once finished, remove chicken from the pan. Reduce heat to low and add heavy cream and dijon mustard and cook until slightly thickened, about 5 minutes. Then add butter and mix together in the pan until butter has melted. Add chicken breasts back in and sprinkle with the bacon.
Nutrition
Calories: 215kcal | Carbohydrates: 5g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 281mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg