Description
Mushroom Chicken Bites is a flavorful and creamy one-skillet dinner featuring tender chicken pieces sautéed with mushrooms and garlic, finished in a rich Parmesan cream sauce. Perfect for a quick and comforting American-style main course.
Ingredients
Scale
Chicken
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning, divided
Sauté
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
Sauce
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley
Instructions
- Season the Chicken: Season the chicken pieces with salt, black pepper, and half of the Italian seasoning evenly to infuse flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning occasionally, until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, melt unsalted butter over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until tender and browned.
- Add Garlic: Add minced garlic to the mushrooms and cook for 1 minute until fragrant, being careful not to burn it.
- Deglaze the Pan: Pour in chicken broth and stir to deglaze the skillet, scraping up any browned bits stuck to the bottom to enhance the sauce flavor.
- Make the Cream Sauce: Reduce the heat to low. Stir in heavy cream, grated Parmesan cheese, and the remaining Italian seasoning. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat it evenly with the creamy mushroom sauce. Cook for an additional 2 minutes to heat through.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve warm. This dish pairs wonderfully with rice, mashed potatoes, or pasta.
Notes
- Serve over rice, mashed potatoes, or pasta to make a complete meal.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- To keep the dish gluten-free, use gluten-free chicken broth and Parmesan cheese.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent curdling of the cream sauce.
Nutrition
- Serving Size: 1/4 recipe (about 6 oz)
- Calories: 390
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 115 mg
