Name: Velvety Mushroom Chicken in White Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3/4 cup chicken stock; 6 cloves garlic, minced; 1.5 Lb chicken breast, cut into small 1 inch pieces; 1 oz. sun-dried tomatoes, chopped; 1 medium onion, chopped; 2 Tbsp olive oil; 1 cup heavy cream; 10 sprigs of fresh thyme, divided; Salt and pepper, to taste; 10 oz. mixed mushrooms, sliced (such as Cremini, Button, and Oyster)

Mushroom Chicken

What ingredients do I need to make Mushroom Chicken?

What is the best type of mushroom to use for Mushroom Chicken?

Do I need to marinate the chicken before cooking it?

What cooking techniques should I use for Mushroom Chicken?

Can I use a different type of meat instead of chicken?

Can I substitute heavy cream for a lighter alternative?

How do I store leftover Mushroom Chicken?

This mouthwatering mushroom chicken recipe is made with a smooth white sauce, mixed tender mushrooms, and juicy chicken breasts. Ready in just 25 minutes, it is the perfect weekday dinner that is both Keto-friendly and gluten-free.

Milk

Gluten Free

Mediterranean

Stocks & Broths

milliliter

chicken stock

Fresh Vegetables

gram

garlic

Poultry

chicken breast

Canned Vegetables

sun dried tomato

onion

Oils

olive oil

Creams & Creamers

heavy cream

fresh thyme

Seasonings

Salt & Pepper

Mushrooms

Mushroom Blend

Choline

Vitamins

Water

Calories

Carbohydrates

Cholesterol

Trans fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Vitamin A

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

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Velvety Mushroom Chicken in White Sauce

Meal

Produce

Meat & Seafood

Baking Goods

Dairy

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Season the chicken breast pieces with salt and pepper.

Heat olive oil in a large skillet over medium heat, and brown the chicken, for about 2-3 minutes on each side. Transfer the chicken to a plate.

In the same preheated skillet, add the chopped onions, minced garlic, chopped sun-dried tomatoes, and sliced mushrooms, and sauté for about 5 minutes.

Remove the leaves from about half of the thyme sprigs, and add them to the skillet.

Pour in the chicken stock, and bring it to a boil. Scrape any brown bits left on the pan's bottom with a wooden spoon.

Stir in the heavy cream and reduce the heat to a simmer.

Return the chicken to the skillet, nestling it into the sauce.

Cook on a simmer for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with the remaining fresh thyme leaves and enjoy while hot!

Velvety Mushroom Chicken in White Sauce

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