Make a rich, creamy mushroom alfredo chicken dish using just one skillet for easy cleanup. This recipe delivers a decadent weeknight meal quickly.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons fresh parsley, chopped
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the sliced mushrooms to the same skillet and cook until they release their moisture and start to brown, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Reduce the heat to medium-low. Stir in the heavy cream and bring the mixture to a gentle simmer. Do not let it boil rapidly.
Stir in the grated Parmesan cheese until the sauce is smooth and thickened. Taste and adjust salt and pepper as needed.
Return the cooked chicken to the skillet. Toss everything together to coat the chicken and mushrooms in the sauce.
Cook for 1-2 minutes until the chicken is heated through.
Garnish with fresh parsley and serve immediately with extra Parmesan cheese.
Notes
For a thicker sauce, simmer the cream mixture uncovered for a few extra minutes before adding the cheese.
If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but the sauce will be less rich.
Serve this skillet meal over pasta, rice, or with crusty bread.