Creamy Mushroom Chicken
This creamy chicken mushroom skillet delivers a perfect balance of nutrition, flavor, and speed. With high protein, low carbs, and a smooth garlic mushroom sauce, it's a one-pan wonder that’s ideal for both weeknight dinners and meal prep sessions
Equipment
- 1 12-Inch Stainless Steel Skillet
- 1 Mixing Bowl
- 1 Glass Measuring Cup (2-cup)
- 1 Measuring Spoon Set
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Silicone Spatula
Ingredients
- 2 tablespoons olive oil divided (or avocado oil)
- 1½ pounds boneless skinless chicken breasts
- 3 cloves garlic finely minced
- 8 ounces button mushrooms halved or sliced
- 1¼ cups low-sodium chicken broth
- ½ teaspoon cornstarch
- 2 tablespoons water for cornstarch slurry
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces light cream cheese softened
- 1 tablespoon fresh curly parsley chopped (for garnish)
Instructions
- Sear the Chicken: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Pat chicken breasts dry and season lightly with salt and pepper if desired. Add them to the skillet and cook for 5–6 minutes on each side, or until both sides are golden-brown and the center is cooked through. Transfer to a plate and cover loosely with foil to keep warm.
- Sauté the Mushrooms and Garlic: Add the remaining 1 tablespoon of oil to the same pan. Toss in the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until the mushrooms are tender and slightly browned. Add the minced garlic and sauté for an additional 30 seconds until fragrant, being careful not to burn it.
- Create the Creamy Sauce Base: In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Pour the chicken broth into the skillet with the mushrooms and stir in the cornstarch slurry. Season with salt and pepper, then bring the mixture to a gentle simmer.
- Incorporate the Cream Cheese: Once the liquid is bubbling, reduce the heat to medium and stir in the softened light cream cheese. Whisk continuously until the cheese is fully melted and the sauce becomes smooth and slightly thickened—this should take about 2–3 minutes.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the pan. Spoon the creamy mushroom sauce over the chicken and let it heat through for 2–3 minutes, allowing the flavors to meld.
- Garnish and Serve: Turn off the heat, sprinkle with fresh chopped parsley, and serve warm with your choice of sides like steamed vegetables, cauliflower mash, or whole grain rice.
Notes
- Ingredient Substitutions:
- Oil: Any neutral cooking oil like avocado or grapeseed oil can be used.
- Chicken: Boneless chicken thighs, salmon, or shrimp can replace chicken breasts for variety.
- Cream Base: Light cream cheese is used to keep the dish lighter, but heavy cream or unsweetened coconut milk works well for low-carb or dairy-free diets.
- Broth: Low-sodium chicken broth gives depth, but vegetable broth or water can be used in a pinch.
- Vegetable Options:
Not a fan of mushrooms? Swap in zucchini, spinach, broccoli, or green beans for added color and nutrients. - Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. This dish also freezes well—freeze for up to 3 months and thaw in the fridge overnight before reheating.