Creamy Mushroom Chicken
This tasty Creamy Mushroom Chicken takes less than 30 minutes to make. It’s a perfect recipe for weeknights or when you're short on time...
Ingredients
- 2 tbsp. butter, divided
- 1 1/2 tbsp. olive oil, divided tips & tricks
- 2 large (about 2 lbs.) chicken breasts, cubed
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 cup white onions, diced
- 3 1/2 cups (about 1/2 lb.) button mushrooms, washed and sliced
- 3 large cloves garlic, pressed
- 1 can (284 ml/10 oz.) cream of mushroom
- 10 oz. (284 ml.) milk
- 1 cup frozen peas
- 1 tsp. hot paprika
- 1 tbsp. Herbes de Provence see Recipe
- 1/4 cup Grana Padano cheese, grated optional
- 1 tbsp. chopped parsley, for garnish tips & tricks
Directions
- In a large skillet over medium heat, add 1 tbsp. butter and 1 tbsp. oil.
- When hot and starts sizzling, add chicken cubes; season with salt and pepper. Sauté until just no longer pink, about 4 minutes.
- Using a slotted spoon, transfer the meat to a bowl and set aside.
- Add onions and season with ground sea salt; sauté for 2 minutes.
- Add mushrooms, 1 tbsp. butter and ½ tbsp. oil; season with freshly ground black pepper. Toss to coat in fat and sauté for 2 minutes.
- Add pressed garlic and sauté for 1 minute. Add can of cream of mushroom and milk. Increase to medium-high heat and stir until the mixture is smooth.
- Add frozen peas and hot paprika; stir well. When the mixture returns to a simmer, set the timer for 2 minutes.
- Return the chicken cubes including any accumulated juices and add Herbes de Provence. Stir, bring it back to a simmer and cook for 5 minutes. If desired, add cheese.
- Spoon mixture over pasta, rice or mashed potatoes, and garnish with fresh chopped parsley.