Chicken breasts in a silky mushroom and thyme sauce.
CBy cschuster
Servings
4
4 pieces boneless skinless chicken breasts
16 oz cremini mushrooms, sliced
1 piece yellow onion, diced
4 clove garlic, minced
1 cup chicken broth
3 tbsp all-purpose flour
6 piece fresh thyme sprigs
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp salt
0.5 tsp black pepper
2 tbsp unsalted butter
0.5 cup heavy cream
2 tbsp fresh parsley, chopped (garnish)
Calories
486 kcal
Protein
44g
Carbs
18g
Fat
27g
Fiber
2g
Sugar
4g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Load the Slow Cooker
1. Pat the chicken breasts dry and season both sides with the salt and black pepper. Scatter the mushrooms, onion and garlic across the bottom of the slow cooker and nestle the chicken breasts on top.
2. Whisk the flour into the chicken broth until smooth, then whisk in the Worcestershire sauce and Dijon mustard. Pour over the chicken, dot with the butter and tuck in the thyme sprigs.
3. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 2.5 hours, until the chicken reaches 165°F (74°C) inside and is tender. Avoid overcooking, as breasts dry out quickly.
Finish the Sauce
4. Remove and discard the thyme stems. Transfer the chicken to a plate and shred or slice it if desired. Stir the heavy cream into the sauce, then return the chicken to the pot.
0.5 cup heavy cream
5. Cover and cook on HIGH for 10 more minutes until the sauce is silky and slightly thickened. Taste and adjust the seasoning.
6. Spoon over mashed potatoes or egg noodles and sprinkle with the parsley.
2 tbsp fresh parsley, chopped (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
