Herb Cream Chicken (Print Version)

This main dish gives you juicy chicken layered with a mushroom-herb cream sauce—super inviting and so simple for busy nights.

# Ingredients:

→ Chicken

01 - 4 chicken breast pieces, skinless and without bone

→ Sauce

02 - Pinch of freshly cracked black pepper
03 - Pinch of salt, as needed
04 - 25 grams Parmesan, finely grated
05 - 120 millilitres chicken broth (use low-salt kind)
06 - 120 millilitres heavy cream
07 - 1 teaspoon rosemary, chopped (use fresh if possible)
08 - 1 teaspoon fresh thyme or about half a teaspoon if using dried
09 - 3 garlic cloves, chopped small
10 - 225 grams mushrooms, sliced (any white or cremini)
11 - 2 tablespoons butter, no salt
12 - 2 tablespoons olive oil

→ Garnish

13 - Handful fresh parsley, chopped

# Steps:

01 - Top it all with fresh parsley and dig in while it’s nice and hot. This goes great with bread, rice, or a pile of mashed potatoes.
02 - Put the chicken (plus any juices) back in the pan. Scoop some sauce over every piece and let it bubble gently for a couple minutes until warmed through.
03 - Turn the heat down low. Stir in the heavy cream and Parmesan. Mix it all up for a few minutes so the sauce thickens and looks glossy.
04 - Splash the broth in and scrape up any tasty bits stuck to the bottom of the pan.
05 - Toss in the garlic, thyme, and rosemary with the mushrooms. Give it just a minute for things to smell awesome.
06 - Drop in the butter where you cooked the chicken. When it melts, add the mushrooms and stir every so often till they’re golden brown—maybe 4–5 minutes.
07 - Grab a big pan and heat up the olive oil over medium-high. Cook the chicken breasts for about 5 or 6 minutes per side till they’re golden and cooked through. Move them out of the pan and keep them covered so they stay warm.
08 - Dry off the chicken breasts with some paper towels. Sprinkle both sides with salt and pepper so the flavor sticks.

# Notes:

01 - Want it richer? Try using boneless chicken thighs instead.
02 - Add a splash of dry white wine along with the broth to really boost the taste.
03 - Leftovers go in the fridge (airtight) and will stay good for three days.

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