Ingredients
Method
Cooking
- Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat and swirl the olive oil to coat.
- Add the chicken breasts and cook for 6–7 minutes per side until golden and cooked through. Transfer to a plate and let rest.
- Reduce heat to medium, add the butter, and scrape up any browned bits.
- Add the sliced mushrooms and sauté for about 5 minutes until browned.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth, add thyme, and let simmer for 3–4 minutes to reduce slightly.
- Return the chicken to the skillet, spoon the sauce over, and cook for an additional 2–3 minutes to warm through.
- Sprinkle with parsley and serve immediately.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 42gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g
Notes
Leftovers can be stored in an airtight container for 3–4 days or frozen for up to 2 months. Reheat gently to restore moisture.
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