Chicken with garlic mushroom cream sauce

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 17.4 g
  • Cholesterol: 92.9 mg
  • Sodium: 293.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 25.7 g

View full nutritional breakdown of Chicken with garlic mushroom cream sauce calories by ingredient
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One skillet chicken dish if using an oven-safe skillet One skillet chicken dish if using an oven-safe skillet
Number of Servings: 5


    2 tbsp Butter, salted
    0.25 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
    0.50 tsp Rosemary, dried
    2 tbsp Olive Oil
    18 ounces Chicken Breast (cooked), no skin, roasted
    1 cup (8 fl oz) Chicken Broth
    2.50 clove Garlic
    0.50 tsp Red Pepper Flakes
    2.67 serving Baby Bella Mushrooms (3 oz)
    .5 medium (2-1/2" dia) Onions, raw
    1.5 cup, sliced Sweet peppers (bell)


In a 2 cup measuring cup or bowl, combine chicken broth, minced garlic, red pepper flakes, and rosemary.
Preheat oven to 375 F
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add mushrooms and brown for 3-4 minutes stirring as required. remove mushrooms to plate.
Heat the remaining oil and add chicken. Brown chicken on both sides for 2-3 minutes per side. Remove chicken to plate.
Reduce heat to medium and add pepper and onion along with chicken broth mixture. Scrape the bottom of the pan to loosen all brown bits. Let simmer and reduce until about 1/3 cup of sauce remains.
When the sauce has thickened, remove from heat and add butter. Whisk until the butter has melted and then add heavy cream and mushrooms, whisk to combine.
Place back over heat for about 30 seconds, do not boil.
Remove from heat and add chicken. Spoon sauce over chicken.
Place skillet in the oven for 5-8 minutes until chicken is completely cooked through.
Serve warm.

Serving Size: 1/5 of the total

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