Creamy Mushroom Chicken with Cherry Tomatoes
Achieve your delicious dinnertime dreams with this Creamy Mushroom Chicken with Cherry Tomatoes! Chicken breasts are seasoned and pan-fried to succulent perfection before being smothered with a creamy and savory mushroom and tomato sauce. Serve this 30-minute dish over egg noodles, rice, or quinoa for a satisfying meal everyone in the family will adore.
Servings: 4 servings
Calories: 444kcal
Cost: $16.00 or $4.00/serving
Equipment
- 1 large skillet
Ingredients
- 3 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 large boneless skinless chicken breasts butterflied
- 2 tbsp avocado oil divided
- 8 oz white mushrooms sliced
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 8 oz cherry tomatoes (about 1 ½ cups), halved if large
- 1 cup low-sodium chicken broth
- ¼ cup dry white wine (or more chicken broth)
- 1 tbsp fresh thyme
- ½ cup heavy cream
- ½ cup freshly shredded parmesan cheese
Instructions
- Mix together the flour, garlic powder, salt, and pepper in a medium bowl. Coat the butterflied chicken breasts in the flour mixture, covering all sides. Set aside.
- Heat 1 tbsp avocado oil on medium heat in a large skillet. Add the chicken and cook for about 5 minutes, then flip and cook an additional 4-5 minutes, or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tbsp oil to the skillet, along with the mushrooms and diced onion. Saute on medium heat until the mushrooms and onion are beginning to soften, about 4-5 minutes. Add the garlic and saute for an additional 1 minute.
- Add the cherry tomatoes, broth, white wine, and fresh thyme and stir to combine. Bring the mixture to a simmer, scraping the brown bits from the bottom of the pan. Once simmering, allow to simmer for 8-10 minutes, until the tomatoes start to wrinkle.
- Lower the heat to low, and add the cream and parmesan cheese. Stir frequently until cheese is melted and the sauce is smooth and creamy. Nestle the chicken in the mushroom sauce mixture, and remove from heat. Serve!
Notes
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the chicken to a freezer-safe container and freeze for up to 3 months. Defrost the chicken in the refrigerator overnight or until thawed through.
- Reheating: Add the chicken and mushroom sauce to a skillet and heat over low heat for 5 minutes, or warm it on gentle heat in the microwave until heated through.
- Internal cooking temperature. Chicken breasts can differ greatly in their size, affecting their cooking time. Therefore, cook the chicken breasts until a food thermometer reads 165°F when inserted into the thickest part of the meat.
- Deglaze the pan. Once the liquid comes to a simmer, use a wooden spoon or spatula to scrape up the browned bits from the bottom. These bits add rich, savory flavor to the sauce, making this a step you don't want to skip!
- Heat until warmed through. The chicken can cool off while making the sauce. For a piping hot meal, warm the chicken in the sauce for 2-3 minutes before removing the pan from the heat.
Nutrition
Calories: 444kcal | Carbohydrates: 13g | Protein: 43g | Fat: 25g | Sodium: 548mg | Fiber: 2g
