Sheet Pan Creamy Mushroom Chicken Breasts

• 4 boneless, skinless chicken breasts
• 16 oz mushrooms, sliced
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season chicken breasts with salt, pepper, thyme, and paprika.
3. 3 In a large bowl, toss chicken and mushrooms with olive oil.
4. 4 Arrange chicken and mushrooms on a sheet pan.
5. 5 Bake for 20 minutes.
6. 6 In a small bowl, whisk together flour and heavy cream until smooth.
7. 7 Remove pan from oven, sprinkle garlic over chicken, and pour cream mixture over everything.
8. 8 Return to oven and bake for another 10 minutes or until chicken is cooked through.
9. 9 Sprinkle Parmesan cheese over the top and return to oven just until cheese is melted.
10. 10 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, marinate the chicken in the thyme and paprika mixture for 30 minutes before cooking.
• If you prefer your sauce thicker, remove 1/2 cup of the baking juices and whisk it into 2 tbsp butter off the heat before pouring back over the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or a fresh green salad for a complete meal.
• Pairs beautifully with a crusty baguette to soak up every last bit of creamy sauce.

FAQ