Creamy Garlic Mushroom Chicken (Printable)
Tender chicken simmered in a rich garlic mushroom sauce for a comforting dinner.
# What You 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 or gluten-free flour
05 - 2 tablespoons olive oil
→ Mushrooms & Aromatics
06 - 2 tablespoons unsalted butter
07 - 9 ounces 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 or 1 tablespoon fresh thyme leaves
14 - 1 tablespoon chopped fresh parsley plus more for garnish
# How To Make:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper, then dust lightly with flour on all sides to ensure even coating.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and sear for 4 to 5 minutes per side until golden brown and a nice crust forms. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and let it melt. Add mushrooms and onion, sautéing for 5 minutes until softened and golden. Stir in garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Pour in chicken broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes until slightly reduced.
05 - Stir in heavy cream, Parmesan cheese, and thyme. Bring the mixture to a gentle simmer, stirring constantly until the cheese melts and the sauce begins to thicken slightly.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer uncovered for 7 to 10 minutes until chicken is cooked through and reaches an internal temperature of 165°F. The sauce should coat the back of a spoon.
07 - Garnish with fresh parsley and serve immediately over pasta, mashed potatoes, or steamed rice.
# Expert Tips:
01 -
- The sauce comes together faster than you can boil water for pasta, perfect for those nights when takeout sounds tempting but homemade feels better.
- Leftovers, if they survive, reheat beautifully and somehow taste even better the next day.
02 -
- Resist the urge to crank up the heat, as high temperatures will cause the cream to separate and turn grainy.
- Let the chicken rest for a few minutes after cooking so the juices redistribute instead of running out onto your plate.
03 -
- Use a mix of cremini and button mushrooms for more depth of flavor and visual interest.
- Add a splash of white wine with the broth for an extra layer of sophistication.