Description
A delicious creamy chicken dish with mushrooms and carrots, perfect for a comforting meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lbs salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, thinly sliced (about 1 cup)
- 8 oz (225 g) mushrooms, sliced (preferably cremini or button mushrooms)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried parsley
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Begin by seasoning the chicken breasts with salt and pepper on both sides. This enhances the flavor of the chicken and ensures it’s well-seasoned. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan to ensure even cooking.
- Once the chicken is cooked, remove it from the skillet and set aside on a plate. Cover it loosely with foil to keep warm while you prepare the sauce.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and sauté for 3-4 minutes until translucent. Stir occasionally to prevent sticking.
- Add the minced garlic and sliced carrots to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the carrots begin to soften.
- Next, add the sliced mushrooms, dried thyme, dried rosemary, and dried parsley. Cook for 5-6 minutes until the mushrooms are tender and release their juices. You want to see a slight browning on the mushrooms for added flavor.
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. This adds depth to your sauce. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and Dijon mustard, mixing well. Allow the sauce to simmer gently for another 3-4 minutes until it thickens slightly. You want it to coat the back of a spoon.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cook for an additional 2-3 minutes, allowing the chicken to reheat and absorb the flavors of the sauce.
- Finally, sprinkle fresh parsley on top for garnish before serving. The vibrant green will add a pop of color to your dish!
Notes
- This dish pairs well with rice or mashed potatoes.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg