CREAMY CHICKEN MUSHROOM RECIPE

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6

Quick, easy, and one heck of a delicious meal perfect for busy days and busy bees like myself. Tender, juicy chicken in a creamy garlic sauce, what more can you ask for?

Ingredients

2 tbsp olive oil divided

1.5 lbs chicken breasts boneless skinless

3 garlic cloves crushed

8 oz button mushrooms halved

1 1/4 c. chicken broth

1/2 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz Light cream cheese softened

1 tablespoon fresh chopped curly parsley

How to make Creamy Chicken Mushroom

Step 1: In a pan, heat a tbsp olive oil over medium-high heat.

Step 2: Once the oil is hot, add the chicken breasts to the pan and cook for about 5 minutes on each side until golden brown. When done, remove from the pan, cover to keep warm, and set aside.

Step 3: In the same pan, heat the rest of the 1 tbsp oil. Saute the garlic until aromatic. Add in the mushrooms and cook until a bit golden brown.

Step 4: In the meantime, whisk the cornstarch with 2 tbsp water in a small bowl until completely dissolved. Pour the broth and the cornstarch mixture into the pan.

Step 5: Season with salt and pepper and cook until the mixture begins to bubble.

Step 6: Add in the cream cheese and stir well until the sauce has thickened and smooth.

Step 7: Place the chicken breast back to the pan and spoon the hot sauce over.

Step 8: Before serving, garnish with chopped parsley. Enjoy warm.

Substitutes:

1. You can use any oil for this recipe.

2. The leanest option is using chicken breasts, but you can also use boneless chicken thighs, steaks, salmon, or shrimp.

3. I recommend light cream cheese for this recipe. Or heavy cream or coconut milk for a keto-friendly option.

4. You can use either chicken or vegetable broth. Alternately, water if the two are not available.  It is a must to use mushrooms for this recipe. And your other option would be broccoli, green beans, spinach, and zucchini.

5. For leftovers, place them in a container and refrigerate for up to 5 days.

6. To reheat, put in the microwave.

7. Or freeze up to 3 months.

Nutrition Facts:

Calories: 224kcal | Carbohydrates: 4g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 562mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...