Mushroom Chicken I Make 3 Times a Week! 😋 It Always Turns Out Perfect

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken

Thighs are more flavorful and often less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast offers a cheesy flavor with fewer calories.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet.

Add 5-6 chicken thighs, season with salt and black pepper, and fry for 4-5 minutes until golden.

Flip the chicken and cook for another 4-5 minutes until golden brown.

Remove the chicken and let it rest.

Slice 1 shallot thinly and add it to the same skillet, cooking until golden.

Add 280 grams of mushrooms, half sliced and half chopped, and cook until caramelized.

Remove the shallot and mushrooms to a plate.

Add 1 tablespoon of butter to the skillet and 3 cloves of minced garlic, sauté for 30 seconds.

Add the mushrooms back to the skillet, season with salt and black pepper, and cook for 8-10 minutes until the mushrooms darken and concentrate in flavor.

Stir in 1 tablespoon of flour and mix for 1 minute.

Pour in ⅔ cup of white wine to deglaze the pan and let it reduce for 2-3 minutes.

Add 1 cup of chicken broth and bring to a boil.

Stir in 1 cup of heavy cream and mix well, adjusting salt and black pepper to taste.

Let the sauce thicken, then return the chicken to the skillet.

Cover the skillet and let it simmer for 30 minutes.

Add the caramelized shallot and the caramelized mushroom slices back to the skillet.

Chop parsley and sprinkle it on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens