Creamy Mushroom Chicken
Velvety Cream-Bathed Chicken with Wild Mushrooms and Herbed Spinach Pasta
Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
16 oz mixed mushrooms (cremini, shiitake, oyster), sliced
4 cloves garlic, minced
1 small onion, finely diced
2 tablespoons all-purpose flour
1½ cups chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
12 oz fettuccine pasta
4 cups fresh spinach, roughly chopped
2 tablespoons fresh thyme leaves
½ cup grated Parmesan cheese, plus more for serving
Fresh thyme sprigs, for garnish
Red pepper flakes (optional)
Directions:
Season chicken breasts with garlic powder, dried thyme, salt, and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.
In the same skillet, add butter and melt over medium heat. Add mushrooms and cook without stirring for 2-3 minutes until they begin to brown. Stir and continue cooking for another 3-4 minutes until mushrooms are deeply browned.
Add garlic and onion to the skillet and cook for 2 minutes, stirring frequently, until fragrant and softened.
Sprinkle flour over the mushroom mixture and stir constantly for 1 minute.
Slowly pour in chicken broth while stirring continuously to prevent lumps. Bring to a simmer and let it thicken slightly, about 2-3 minutes.
Reduce heat to medium-low and stir in heavy cream and Dijon mustard. Simmer for 3-4 minutes until the sauce thickens. Add lemon juice and adjust seasoning with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Add the drained pasta directly to the sauce along with the chopped spinach and fresh thyme. Toss gently until the spinach wilts and the pasta is well coated with sauce. If the sauce is too thick, add a splash of reserved pasta water.
Stir in the Parmesan cheese until melted and incorporated.
Slice the chicken breasts and place them on top of the pasta. Garnish with additional Parmesan cheese, fresh thyme sprigs, and red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 685 kcal | Servings: 4 servings