Every bite of this chicken breast with creamy garlic mushroom is so juicy and tender. The recipe is unbelievably easy and will be your family’s favourite. Start by cleaning and streaming excess fats from two chicken breasts and if thick, cut them into half an inch fillets. Dry brine the chiken with salt and pepper and set them aside. Clean 200 grams of mushrooms with a damp dishcloth or give them a quick rinse and dry them.
Cut the mushroom into thick slices and set them aside. Finely chop one medium onion, 6 cloves of garlic and 2 teaspoons of parsley. Into a pan on medium heat, add 1 teaspoon of olive oil and place teh chicken breasts to sear for about 2 minutes per side. Reduce heat to low cover the pan with a lid and let them cook for 3 minutes per side.
Take them from the pan increase the heat to medium-high and add the mushrooms. Let the mushrooms stay on a single layer so they don’t steam and let them brown on both sides. Reduce the heat on low and add 1 tablespoon of cold butter then add the onions and saute them until translucent. Next, add the garlic and saute for 30 seconds then add half a cup of chicken broth/stock or water.
Add dried oregano and fresh parsley and simmer it until it’s cooked down to half for about 10 minutes. Reduce heat to low and add half a cup of heavy cream or fresh cream then grate a quarter cup of parmesan cheese and let them cook for a minute. Place the chiken in the sauce and let it coat the chicken for 10 minutes on low heat before serving. Serve it with pasta, steamed veggies or mashed potatoes.
- 2 chicken breasts
- 200g/7 ounces mushrooms
- 5-6 cloves garlic (minced)
- 1 clove garlic (crushed)
- 1 medium onion
- 1/2 cup chicken stock, broth or water
- 1/2 cup heavy cream (sub fresh cream/creme fraiche)
- 1-2 tbsp Olive oil
- 1 tbsp Butter
- 1 tsp dried oregano
- 2 tsp fresh parsley (1 tsp dried)
- 1/4 cup parmesan cheese (sub with preferred cheese)
- Salt and pepper (as needed)
- Optional: 1 chicken stock cube (if using water)