Creamy Garlic Mushroom Chicken (Printable version)
Tender chicken breasts cooked in a creamy garlic mushroom sauce, perfect for a comforting dinner with pasta or potatoes.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour
05 - 2 tablespoons olive oil
→ Mushrooms & Aromatics
06 - 2 tablespoons unsalted butter
07 - 9 oz cremini or white mushrooms, sliced
08 - 4 garlic cloves, minced
09 - 1 small yellow onion, finely chopped
→ Sauce
10 - 3/4 cup chicken broth
11 - 3/4 cup heavy cream
12 - 1/3 cup grated Parmesan cheese
13 - 1 teaspoon dried thyme
14 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Pat chicken breasts thoroughly dry with paper towels. Season both sides evenly with salt and black pepper. Lightly dust each breast with flour, shaking off excess.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in pan and sear for 4-5 minutes per side until deep golden brown. Transfer to plate and set aside.
03 - Reduce heat to medium. Add butter to skillet and melt. Add sliced mushrooms and chopped onion. Sauté for 5 minutes until softened and lightly golden. Add minced garlic and cook 1 minute until fragrant.
04 - Pour chicken broth into skillet, scraping bottom with wooden spoon to release browned bits. Let simmer for 2 minutes until slightly reduced.
05 - Stir in heavy cream, grated Parmesan, and dried thyme. Bring to gentle simmer, stirring constantly until cheese melts and sauce begins to thicken slightly.
06 - Return chicken breasts to skillet, nestling into sauce. Simmer uncovered for 7-10 minutes until chicken is cooked through and sauce reaches desired consistency.
07 - Sprinkle with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.
# Expert tips:
01 -
- The sauce comes together in one pan and clings to every bite of chicken like a warm hug.
- Even people who swear they do not like mushrooms end up asking for seconds.
02 -
- Removing the chicken before making the sauce prevents it from overcooking while we build all that flavorful base.
- Letting the sauce reduce slightly before adding cream intensifies the mushroom flavor without making anything too heavy.
03 -
- Room temperature cream incorporates more smoothly into hot liquids without any risk of curdling.
- Slicing mushrooms rather than quartering them gives more surface area for browning and better texture in every bite.