Description
A comforting dish featuring juicy chicken, creamy sauce, and tender mushrooms, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- Salt & black pepper, to taste
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp chopped parsley
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp Dijon mustard
- 1 1/2 cups cooked white rice
- 1 cup mushrooms, sliced
- 6–8 baby potatoes, cubed
- Optional herbs (rosemary, thyme)
Instructions
- Cook rice according to package instructions and keep warm.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a pan over medium-high heat; cook chicken for 5–6 minutes per side until golden and fully cooked (74°C/165°F internal temp). Remove and let rest; then slice.
- In the same pan, melt butter and sauté potatoes for 8–10 minutes until golden and tender. Remove and set aside.
- Add mushrooms and cook for 5–6 minutes until browned; add garlic and sauté for 30 seconds.
- Pour in chicken broth, cream, and Dijon mustard; simmer for 3–4 minutes until slightly thickened.
- Return chicken (and potatoes) to the pan, spoon sauce over, and simmer for 2 minutes.
- Serve over rice, garnish with parsley, and drizzle extra sauce on top.
Notes
Let the chicken rest after cooking for juiciness. Use fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg