Recipe- Light For Dinner Chicken In Mushroom Sauce

Get ready for a tasty treat with our favorite Chicken in Mushroom Sauce! This recipe is a hit with everyone and makes for a light and delicious dinner. Imagine mushrooms cooked in a creamy sauce, adding flavor, while the chicken gets all yummy simmering in it. You can serve it with rice, mashed potatoes, or even some veggies for a full and satisfying meal.

There are days when Denver and I are tired after work and can't decide who's cooking. That's when we go for easy recipes that taste great but don't need a lot of effort. Chicken in Mushroom Sauce is our quick fix for those days. It's ready in no time, tastes amazing, and fools everyone into thinking we spent ages making it. While Denver chops, I take care of the rice and guide him through the cooking.

Chicken and Mushroom sauce together is like magic! It's so good that Denver and I keep coming back to this recipe. It's our favorite when we want something delicious but don't feel like cooking much. We often pair it with a glass of wine to make a simple evening feel a bit fancy. Trust me, this recipe is our secret weapon for lazy yet tasty moments.

Ingredients

For the Chicken:

500g boneless, skinless chicken breasts/thighs, cut into pieces
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

For the Mushroom Sauce:

200g mushrooms, sliced
2 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Method

For the Chicken:

- Season the chicken pieces with salt, pepper, paprika, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium-high heat.
- Add the seasoned chicken and cook until golden brown on all sides and cooked through.
- Remove the chicken from the skillet and set aside.

For the Mushroom Sauce:

- In the same skillet, add butter and sliced mushrooms. Sauté until the mushrooms are browned.
- Add minced garlic and cook for another minute.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze and gather flavorful bits.
- Reduce the heat to medium, add heavy cream, and stir well.
- Season with dried thyme, salt, and pepper. Allow the sauce to simmer and thicken.
- Return the cooked chicken to the skillet, coating it in the mushroom sauce.
- Simmer for an additional 5-7 minutes, letting the flavors meld.

Serving:

Transfer the Chicken in Mushroom Sauce to a serving dish, garnish with fresh parsley, and serve hot. This dish pairs wonderfully with steamed rice, pasta, or crusty bread.