Skillet Creamy Mushroom Chicken

Name: Skillet Creamy Mushroom Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 4 thin cutlets); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon canola oil; 8 ounce cremini mushrooms (sliced); 0.25 cup yellow onion (chopped); 2 tablespoon butter; 0.25 cup all-purpose flour; 1.5 cup chicken broth (low sodium); 0.5 cup heavy cream; 1 teaspoon dried thyme; 8 ounce egg noodles (quick cooking); 2 tablespoon fresh parsley (chopped)

Juicy chicken cutlets and savory mushrooms are coated in a luscious, herb-infused cream sauce, served alongside quick-cooking egg noodles for a comforting and convenient one-pan dinner.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: European
Difficulty: Easy
Cost: $4.14/serving

Dietary

High-Protein
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 4 thin cutlets)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon canola oil
8 ounce cremini mushrooms (sliced)
0.25 cup yellow onion (chopped)
2 tablespoon butter
0.25 cup all-purpose flour
1.5 cup chicken broth (low sodium)
0.5 cup heavy cream
1 teaspoon dried thyme
8 ounce egg noodles (quick cooking)
2 tablespoon fresh parsley (chopped)

Instructions

Season chicken breast cutlets with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat canola oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
Add sliced cremini mushrooms and chopped yellow onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until mushrooms are softened and liquid has evaporated. Remove from skillet and set aside.
Add butter to the skillet. Once melted, stir in all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in low sodium chicken broth, then heavy cream and dried thyme. Bring to a simmer, stirring until sauce thickens.
While sauce simmers, cook egg noodles according to package directions. Drain well.
Return cooked chicken and mushrooms/onion to the skillet with the sauce. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Simmer for 2-3 minutes to allow flavors to meld.
Serve the creamy mushroom chicken over the cooked egg noodles, garnished with fresh parsley if desired.

Notes

Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave. Add a splash of broth or water when reheating if the sauce has thickened too much.

Nutrition (per serving)

Calories: 670
Protein: 54 g
Carbohydrates: 44.5 g
Fat: 28.5 g
Fiber: 4 g
Sodium: 780 mg
Saturated Fat: 12 g
Sugar: 4.5 g
Cholesterol: 195 mg