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Mushroom Chicken & Peas

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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.

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)

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

Find it online: https://thefamilycooking.com/mushroom-chicken-peas/