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Maya

Creamy Mushroom Chicken in a Cast Iron Skillet: Savor This Easy Recipe!

A delicious and creamy mushroom chicken dish cooked in a cast iron skillet, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced (such as cremini or button)
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Method
 

  1. Season the chicken breasts with salt and black pepper on both sides.
  2. Heat the olive oil in a cast iron skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced mushrooms and cook for about 5 minutes, or until they are browned and tender. Stir in the minced garlic and cook for an additional 1 minute.
  4. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let it cook for 2-3 minutes.
  5. Reduce the heat to low and stir in the heavy cream, dried thyme, and dried rosemary. Allow the sauce to simmer for another 3-4 minutes until it thickens slightly.
  6. Stir in the grated Parmesan cheese until melted and well combined. Return the cooked chicken to the skillet, coating it in the creamy sauce. Cook for an additional 2 minutes to heat through.
  7. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 4gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 800mgSugar: 1g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add spinach or kale to the sauce for extra nutrients and color. Stir in a couple of cups just before adding the chicken back to the skillet.

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