Creamy Mushroom Chicken

Creamy Mushroom Chicken


For the Chicken

1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts

1 teaspoon garlic powder

1 teaspoon oregano or Italian seasoning

Salt and pepper to taste

2 tbsp unsalted butter

1 tablespoon olive oil

8 oz baby Bella mushrooms

1/4 cup onion minced

3-4 cloves garlic minced

1 1/2 cups heavy cream (or light cream, or half & half)

1/4 cup freshly grated parmesan cheese

2 tablespoons fresh herb of choice optional


  1. Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.
  2. Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. Remove chicken from pan and set aside.
  3. To the same pan, add the mushrooms and onion to the pan and sauté for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; sauté for 1 minute or until fragrant.
  4. Reduce heat to low and add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed. 
  5. Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.

➡ Nutritional Information:

Calories: 569kcal

Carbohydrates: 7g

Protein: 30g

Fat: 47g

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