Mushroom Chicken & Peas

Why You’ll Love This Recipe

Mushroom Chicken & Peas is a simple, yet incredibly flavorful dish. The combination of juicy chicken, earthy mushrooms, and sweet peas creates a wonderful balance of textures and tastes. The creamy sauce, made with chicken broth and a touch of cream, ties everything together and makes the dish indulgent without being overly heavy. It’s an easy recipe with minimal ingredients, making it perfect for busy nights when you want a homemade meal that feels special.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tbsp olive oil

• 1 tbsp butter

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 8 oz mushrooms, sliced (cremini, white button, or a mix)

• 1 cup chicken broth

• 1/2 cup heavy cream (or half-and-half for a lighter option)

• 1 cup frozen peas, thawed

• Salt and pepper, to taste

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 1 tbsp fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

2. Sauté the Vegetables: In the same skillet, melt the butter. Add the chopped onion and cook for about 3 minutes until softened. Add the garlic and cook for another minute until fragrant.

3. Add the sliced mushrooms to the skillet and cook for 5-6 minutes, until the mushrooms are softened and browned.

4. Make the Sauce: Pour the chicken broth into the skillet, scraping up any brown bits from the bottom of the pan. Stir in the heavy cream and thyme, then bring the mixture to a simmer. Let it cook for 5 minutes, allowing the sauce to reduce slightly.

5. Add the Peas and Chicken: Stir in the peas and return the cooked chicken to the skillet. Spoon some of the sauce over the chicken. Let everything simmer together for an additional 3-5 minutes, until the chicken is heated through and the sauce has thickened.

6. Serve: Garnish with fresh parsley and serve immediately. This dish goes well with rice, mashed potatoes, or pasta.

Servings and Timing

This recipe serves 4 people. The preparation time is approximately 10 minutes, and the cooking time is about 20-25 minutes.

Variations

• Add Herbs: Fresh herbs like rosemary or sage can be added to the sauce for extra flavor.

• Use Different Vegetables: If you don’t like peas, you can substitute with spinach, broccoli, or green beans for a different vegetable option.

• Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat, adding a splash of broth or cream if needed to prevent the sauce from thickening too much. You can also reheat in the microwave.

FAQs

1. Can I use frozen chicken?

Yes, you can use frozen chicken. Just be sure to fully thaw it before cooking to ensure even cooking.

2. Can I make this dish lighter?

Yes, you can substitute the heavy cream with half-and-half or a combination of milk and a little bit of flour to thicken the sauce. You can also use less butter or opt for a non-dairy alternative.

3. Can I use other types of mushrooms?

Yes! You can use any type of mushroom you like, such as cremini, shiitake, portobello, or even a mix of different mushrooms for varied flavor and texture.

4. Can I make this dish ahead of time?

You can make the dish ahead of time and store it in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of cream or broth if necessary to keep the sauce smooth.

5. Can I make this dish without cream?

Yes, if you prefer to skip the cream, you can substitute with additional chicken broth and a bit of flour to thicken the sauce, or use a non-dairy cream substitute.

6. Can I use bone-in chicken?

Yes, bone-in chicken works well for this dish, but it will require longer cooking time. Make sure to cook the chicken through (about 30-40 minutes depending on thickness) and remove the bones before serving.

7. Can I add wine to the sauce?

Yes, you can deglaze the pan with a splash of white wine before adding the chicken broth for an extra depth of flavor.

8. How do I make the sauce thicker?

If you prefer a thicker sauce, let it simmer for a bit longer to reduce. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch with 1 tablespoon water) to thicken the sauce.

9. Can I use fresh peas instead of frozen peas?

Yes, fresh peas can be used instead of frozen peas. Just cook them for a few minutes before adding them to the sauce to ensure they’re tender.

10. What can I serve with Mushroom Chicken & Peas?

This dish pairs perfectly with mashed potatoes, rice, pasta, or even a simple green salad for a well-rounded meal.

Conclusion

Mushroom Chicken & Peas is a hearty and delicious meal that’s quick to prepare and full of comforting flavors. The creamy sauce, tender chicken, and savory mushrooms create a satisfying dish that’s perfect for any occasion. Whether you’re serving it for a weeknight dinner or a special gathering, this dish will impress with its depth of flavor and ease of preparation. Give it a try, and enjoy a creamy, flavorful meal the whole family will love!

Mushroom Chicken & Peas

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mushroom Chicken & Peas is a comforting, creamy dish that combines tender chicken, earthy mushrooms, and sweet peas in a savory sauce, perfect for a quick and satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Skillet
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 4 boneless, skinless chicken breasts (or thighs)
   
   1 tbsp olive oil
   
   1 tbsp butter
   
   1 medium onion, chopped
   
   2 cloves garlic, minced
   
   8 oz mushrooms, sliced (cremini, white button, or a mix)
   
   1 cup chicken broth
   
   1/2 cup heavy cream (or half-and-half for a lighter option)
   
   1 cup frozen peas, thawed
   
   Salt and pepper, to taste
   
   1 tsp dried thyme (or 1 tbsp fresh thyme)
   
   1 tbsp fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

1. Sauté the Vegetables: In the same skillet, melt the butter. Add the chopped onion and cook for about 3 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Add the sliced mushrooms to the skillet and cook for 5-6 minutes, until the mushrooms are softened and browned.
3. Make the Sauce: Pour the chicken broth into the skillet, scraping up any brown bits from the bottom of the pan. Stir in the heavy cream and thyme, then bring the mixture to a simmer. Let it cook for 5 minutes, allowing the sauce to reduce slightly.
4. Add the Peas and Chicken: Stir in the peas and return the cooked chicken to the skillet. Spoon some of the sauce over the chicken. Let everything simmer together for an additional 3-5 minutes, until the chicken is heated through and the sauce has thickened.
5. Serve: Garnish with fresh parsley and serve immediately. This dish goes well with rice, mashed potatoes, or pasta.

Notes

• For added freshness, add fresh herbs like rosemary or sage to the sauce.
• If you prefer a lighter version, use half-and-half or substitute the heavy cream with a non-dairy alternative.
• Try adding a splash of white wine to deglaze the pan for extra flavor.
• This dish can be made ahead and stored in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of broth or cream.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 120mg