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Creamy Smothered Chicken

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A creamy pan sauce with tender chicken breasts and sautéed mushrooms, served over fluffy rice for a comforting weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5–2 lb / 700–900 g total)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced (button or cremini)
  • 1 cup chicken broth (240 ml)
  • 1 cup heavy cream (240 ml)
  • 2 cups cooked rice (white, brown, or jasmine)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the chicken dry and season both sides with salt and pepper.
  2. Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the chicken. Cook 6–7 minutes per side until golden and nearly cooked through. Transfer chicken to a plate and tent with foil.
  3. In the same skillet, add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 30–45 seconds until fragrant.
  4. Add the sliced mushrooms and cook for 4–6 minutes until they release moisture and brown. Stir and scrape up any browned bits from the pan.
  5. Pour in the chicken broth and deglaze the pan, lifting any stuck bits. Let the broth reduce for 1–2 minutes.
  6. Stir in the heavy cream. Bring the sauce to a gentle simmer and let it thicken for 2–3 minutes. Season to taste with salt and pepper.
  7. Return the chicken to the skillet, nestling the breasts into the sauce. Simmer on low for 5–10 minutes so the chicken finishes cooking and absorbs the sauce.
  8. Serve each breast over a mound of cooked rice, spooning extra sauce and mushrooms on top, and finish with chopped parsley.

Notes

For a lighter sauce, substitute half-and-half; for a gluten-free version, ensure chicken broth is gluten-free.

Find it online: https://www.mealbreeze.com/creamy-smothered-chicken/