- 2 tablespoons olive oil divided
- 1.5 pounds chicken breasts boneless skinless
- 3 garlic cloves crushed
- 8 ounces button mushrooms halved
- 1 1/4 cup chicken broth
- 1/2 tsp cornstarch
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 ounces Light cream cheese softened
- 1 tbsp. fresh chopped curly parsley
1Heat 1 tablespoon of olive oil in a pan over medium-high heat.
2Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
3Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.
4Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.
5Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.
6Return chicken breast back into the pan, and spoon over with the hot sauce.
7Garnish with chopped parsley and serve warm
Oil: we used olive oil, you may use any other oil
Chicken: using chicken breast would be the leanest option as far as using chicken. You may use boneless chicken thighs, steaks, salmon, or shrimp.
Cream: light cream cheese works great for this recipe. For a keto-friendly option, heavy cream or coconut milk would work great.
Broth: Chicken or vegetable broth. If you don’t have any broth you can just use water.
Mushroom: mushroom is the highlight of this creamy chicken skillet. Other veggie options are broccoli, green beans, spinach, and zucchini.
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.