Chicken Mushrooms Ww

Elevate your weeknight dinners with this creamy and flavorful Chicken Mushrooms WW recipe, a perfect blend of tender chicken breasts and savory baby bella mushrooms simmered in a luscious, light cream sauce. This easy-to-make dish highlights wholesome ingredients like low-sodium chicken broth, fresh garlic, and a touch of white wine, creating a gourmet taste without the fuss. Ready in just 35 minutes, it’s a healthy option that doesn't skimp on indulgence, featuring low-fat cream and minimal added butter for a guilt-free comfort meal. Serve this versatile recipe over mashed potatoes, alongside steamed veggies, or with a crisp green salad for a satisfying meal that feels fancy but fits your busy lifestyle. Whether you're meal-prepping or looking for a dinner that wows, this creamy chicken and mushroom skillet is sure to impress!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cups baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 0.5 cup white wine (optional, substitute with more chicken broth if preferred)
• 0.5 cup low-fat cream or half-and-half
• 1 tablespoon all-purpose flour
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the chicken breasts with salt and pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Sprinkle 1 tablespoon of flour over the mushrooms and stir well to coat. Cook for another minute to remove the raw flour taste.

Step 6

Gradually pour in the chicken broth and white wine (if using), stirring constantly to prevent lumps. Bring the mixture to a simmer.

Step 7

Reduce the heat to low and stir in the low-fat cream or half-and-half. Allow the sauce to simmer gently for 2-3 minutes until slightly thickened.

Step 8

Return the chicken breasts to the skillet, nestling them into the mushroom sauce. Cover the skillet with a lid and cook for another 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Step 9

Garnish with freshly chopped parsley and serve hot. This dish pairs perfectly with steamed vegetables, mashed potatoes, or a light salad.

Nutrition Facts

Serving size	(1585.8g)

Amount per serving	% Daily Value*
Calories	1891.3

Total Fat 78.6g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 662.0mg	0%
Sodium 3018.9mg	0%
Total Carbohydrate 33.2g	0%
Dietary Fiber 4.3g	0%
Total Sugars 17.0g
Protein 232.1g	0%

Vitamin D 30.8IU	0%
Calcium 255.0mg	0%
Iron 9.7mg	0%
Potassium 3195.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 52.5%

Carbs: 7.5%