Guilt Free Chicken with Mushroom Cream Sauce Cspi

Elevate your weeknight dinner with this Guilt-Free Chicken with Mushroom Cream Sauce, a light yet flavorful dish that doesn’t skimp on indulgence. Juicy, pan-seared chicken breasts meet a velvety mushroom sauce made with unsweetened almond milk and low-sodium chicken broth, creating a dairy-free, heart-healthy alternative to traditional cream sauces. Aromatic garlic, earthy baby bella mushrooms, and a touch of fresh thyme infuse the dish with irresistible layers of flavor, while a cornstarch slurry ensures the sauce is perfectly thickened. With a quick prep time of 15 minutes and only 25 minutes to cook, this wholesome recipe is perfect for busy evenings. Serve it over steamed vegetables or whole grains for a balanced, guilt-free meal that truly satisfies.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 teaspoon Butter (optional, for added flavor)
• 3 cloves Garlic cloves, minced
• 8 ounces Baby bella (or cremini) mushrooms, sliced
• 1 cup Unsweetened almond milk
• 0.5 cup Low-sodium chicken broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil (and optional 1 teaspoon of butter for added flavor). Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.

Step 5

In a small bowl, whisk together the almond milk and chicken broth. Pour this mixture into the skillet with the mushrooms. Stir to combine and bring the mixture to a gentle simmer.

Step 6

In another small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook for 2-3 minutes until the sauce thickens slightly.

Step 7

Add the fresh thyme leaves and stir to incorporate. Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat. Cook everything together for another 2-3 minutes.

Step 8

Remove the skillet from heat and sprinkle the dish with freshly chopped parsley. Serve warm with your choice of vegetables or whole grains for a complete, guilt-free meal.

Nutrition Facts

Serving size	(1374.9g)

Amount per serving	% Daily Value*
Calories	1578.7

Total Fat 61.0g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 602.0mg	0%
Sodium 3075.4mg	0%
Total Carbohydrate 20.4g	0%
Dietary Fiber 3.3g	0%
Total Sugars 5.0g
Protein 224.7g	0%

Vitamin D 113.7IU	0%
Calcium 533.9mg	0%
Iron 9.0mg	0%
Potassium 2943.4mg	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: 35.9%

Protein: 58.8%

Carbs: 5.3%