Chicken fillet with mushrooms in a delicate creamy sauce


This creamy chicken and mushroom recipe takes just 25 minutes to make. It’s super easy, delicious, dietary, and gluten-free

Here are a few secrets to preparing this amazing dish :

When purchasing mushrooms, make sure they are bright and pristine. Store them in the refrigerator in paper bags, not plastic, otherwise, they may become moldy

Now here’s another important thing: don’t wash them as they will absorb water become soft and lose their flavor when cooked. Instead, clean them with a soft sponge or paper towel, and if they’re really dirty, give them a quick rinse in cold water and pat them dry immediately with a paper towel

Now let’s see what ingredients you can change, add, or remove from this easy chicken and mushroom recipe

Adapt this easy chicken and mushroom recipe to suit your tastes

For chicken, you can use breast or thighs, or even substitute turkey

If you think about it, you could even replace it with shrimp

You may use any type of plant, dried or fresh… I love fresh ones for their intense flavor and try to use them whenever possible

Another ideal ingredient is cheese. You can sprinkle grated Parmesan, mozzarella, or cheddar throughout the dish to enhance the flavor


Ingredients :

1 tablespoon olive oil
1.5 kg chicken breast – without skin
1 medium onion – diced
6-8 cloves of garlic
50 gr sun-dried or fresh tomatoes – chopped
300 gr mixed mushrooms: champignons, chanterelles, etc. – sliced
Chicken broth 3/4 cup
1/3 cup heavy cream
150 gr grated cheese for decoration
Salt and pepper – to taste
10 sprigs of fresh thyme, divided

Method :

Season the chicken breasts with freshly ground black pepper and sea salt on both sides
Heat the oil in a large frying pan over medium heat and sear the chicken for about 2-3 minutes on each side, while the chicken is not yet fully cooked, set it aside on a plate
In the same preheated pan, add the onion, garlic, sun-dried tomatoes, and mushrooms and sauté for about 5 minutes
Take half the thyme sprigs, remove the leaves from the stems, and add them to the pan. After adding, raise the temperature to a boil
Mix well with a wooden spoon
Stir in the heavy cream and reduce heat. Turn the heat down return the chicken to the pan and stir it into the sauce
Reduce heat and cook for another 8 to 10 minutes or until chicken is cooked through and the sauce has thickened
Garnish with the remaining thyme, and sprinkle with grated cheese

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