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Creamy Chicken & Mushroom Skillet

A rich and savory chicken dish featuring tender strips sautéed with cremini mushrooms in a velvety cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Modern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless chicken breasts, sliced into strips
  • 1 lb cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup beef broth Halal certified
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Equipment

  • Large cast-iron skillet

Method
 

Cooking Steps
  1. Pat the chicken strips dry with paper towels.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat.
  3. Add chicken in a single layer and cook until golden-brown and no pink remains, about 5 minutes per side.
  4. Remove chicken from the skillet and set aside.
  5. Add butter and sliced mushrooms to the skillet; sauté until browned.
  6. Stir in the minced garlic and cook for 1 minute.
  7. Deglaze the pan with beef broth, scraping up browned bits.
  8. Reduce heat to medium-low, stir in heavy cream and thyme, and simmer until thickened.
  9. Return chicken to the skillet and coat thoroughly in the sauce.
  10. Simmer for 2 minutes, garnish with fresh parsley, and serve.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, stirring constantly. Not suitable for freezing.