Description
This creamy chicken mushroom recipe takes just 25 minutes to make. It’s super easy, delicious, keto-friendly and gluten-free.
Ingredients
- 1-½ pound Chicken Breast, Boneless, Skinless
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 1 Medium Onion, Diced
- 6 cloves Garlic, Minced
- 1-⅞ ounce, weight Sun-Dried Tomatoes, Chopped
- 10 ounces, weight Sliced Mixed Mushrooms, Such As King Trumpet, Crimini, Enoki, Button, Oyster, Chanterelle
- 10 sprigs Fresh Thyme, Divided
- ¾ cups Chicken Stock
- ⅓ cups Heavy Cream
Preparation
Season chicken breasts on both sides with sea salt and fresh ground black pepper.
Heat oil in a large skillet over medium heat and brown the chicken for about 2–3 minutes on each side. At this point, the chicken will not be fully cooked, as we will continue to do so later on with sauce. Set aside on a plate.
In the same preheated pan, add onions, garlic, sun-dried tomatoes and mushrooms. Sauté for about 5 minutes.
Add half of the thyme sprigs, pulling the leaves off of the stems. Pour in chicken stock and bring to the boil. Mix well with a wooden spoon, scraping any brown bits left on the bottom.
Stir in heavy cream and reduce heat. Once simmering, return chicken to the pan, nestling it into the sauce.
Put the lid on and cook for additional 8–10 minutes, or until chicken is cooked through and sauce has thickened. Garnish with the remaining thyme and enjoy while hot!
