Easy Creamy Mushroom Chicken (No Heavy Cream!)

This creamy mushroom chicken is a weeknight staple in my house. One pan, 30 minutes, and a sauce so good you will want to put it on everything. I skip the heavy cream and use light cream cheese instead so it stays rich and creamy without being too heavy. Serve it over rice, pasta, or cauliflower rice and dinner is done. From healthyfitnessmeals.com.

Easy Creamy Mushroom Chicken (No Heavy Cream!)
Serves 6


Ingredients:

2 tablespoons olive oil, divided
1.5 pounds chicken breasts, boneless and skinless
3 garlic cloves, crushed
8 ounces button mushrooms, halved
1 1/4 cup chicken broth (without any problem ingredients)
1/2 teaspoon cornstarch
1/2 teaspoon salt (if tolerated)
1/4 teaspoon pepper (if tolerated)
4 ounces Light cream cheese, softened
1 tablespoon fresh chopped curly parsley


Directions:

1. Heat one tablespoon of the 2 tablespoons olive oil in a pan over medium-high heat.

2. Add the 1.5 pounds chicken breasts to the skillet 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.

3. Heat the remaining one tablespoon of oil, add the 8 ounces button mushrooms (sliced), and cook until slightly golden brown. Then add the 3 garlic cloves (minced), and sauté until fragrant.

4. Meanwhile, in a small bowl, whisk the 1/2 teaspoon cornstarch with 2 tbsp of water until fully dissolved. Pour the 1 1/4 cup chicken broth and cornstarch mixture into the pan.

5. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook until the liquid starts to bubble. Stir in the 4 ounces Light cream cheese and whisk well until the sauce is smooth and thickened.

6. Return the chicken breast back into the pan, and spoon over with the hot sauce.

7. Garnish with 1 tablespoon fresh chopped curly parsley and serve warm.


Notes:

• Pat chicken dry before cooking for a better sear.
• Softened cream cheese melts smoother into the sauce. Cold cream cheese can leave lumps.
• For a thicker sauce, mix an extra half teaspoon of cornstarch with cold water and stir it in. Let it simmer for a minute or two.
• Store leftovers in the fridge for up to 5 days. Reheat slowly on the stovetop or in short microwave intervals.
• Freeze for up to 3 months in an airtight container.

Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.