decadently creamy mushroom sauce covers chicken parmesan in this quick and easy Mushroom Chicken recipe that you'll want to make over and over!
Servings: 4people
Prep Time: 25 minutesmins
Cook Time: 15 minutesmins
Total Time: 40 minutesmins
Author: Whitney Bond
Course: Main Course
Cuisine: Italian
Ingredients
2tbspbutter
8ozbaby bella mushrooms, sliced
2tspkosher salt, divided
2tspblack pepper, divided
1tsp+ 1 tbsp dried thyme, divided
1tsp+ 1 tbsp dried oregano, divided
2clovesgarlic, minced
2tbspcornstarch
1cupchicken broth
1cuphalf-and-half
2chicken breasts, sliced in half through the middle
¼cupfresh basil, chopped
½cupbreadcrumbs
4tbspgrated parmesan, divided
2tbspolive oil
Instructions
Preheat the oven to 400°F.
Add the butter to a large skillet over medium-high heat, once melted, add the baby bella mushrooms, 1 tsp salt, 1 tsp pepper, 1 tsp thyme and 1 tsp oregano, cook 5-6 minutes.
Add the garlic, cook 1 minute.
Sprinkle the cornstarch over the top and add the chicken broth, simmer 1-2 minutes.
Reduce the heat to medium-low and add the half-and-half, simmer 6-8 minutes, then set aside.
Combine the remaining 1 tbsp oregano, 1 tbsp thyme, 1 tsp salt and 1 tsp black pepper with the fresh basil, breadcrumbs and 2 tbsp parmesan in a shallow bowl or rimmed plate.
Drag the chicken breasts through the breadcrumb mixture.
Heat the olive oil in a large oven-safe skillet over medium high heat.
Add the chicken to the skillet and brown on each side for 2-3 minutes.
Cover with the creamy mushroom sauce.
Sprinkle the remaining 2 tbsp parmesan cheese on top and place in the oven for 15-20 minutes.
Remove from the oven and serve immediately with cooked pasta, steamed vegetables or your favorite side.