YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Broccoli
Enjoy succulent pan-seared chicken smothered in a velvety, creamy mushroom sauce paired with perfectly roasted broccoli. This dish combines tender, protein-packed chicken with earthy mushrooms and crisp, roasted broccoli for a balanced, flavorful meal that's easy to prepare and satisfying on every level.
INGREDIENTS
4 ounces Chicken Breast
1 cup sliced Mushrooms
1 teaspoon Olive Oil
1/4 cup Light Cream
1 cup Broccoli florets
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Toss broccoli florets lightly with a pinch of salt, pepper, and a few drops of olive oil (if desired) on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly crispy.
While the broccoli roasts, season the chicken breast with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the teaspoon of olive oil.
Sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sliced mushrooms. Sauté until mushrooms are soft and have released their moisture, about 3-4 minutes.
Pour in the light cream, stirring to deglaze the pan and combine with the mushroom mixture. Allow the sauce to simmer for 2-3 minutes until slightly thickened. Adjust seasoning with a little salt and pepper.
Return the chicken to the skillet, spooning some sauce over the top to reheat and meld flavors.
Plate the chicken with a generous spoonful of the creamy mushroom sauce alongside the roasted broccoli and enjoy.