Creamy Garlic Mushroom Chicken (Printable View)
Tender chicken cooked in a rich, creamy garlic mushroom sauce, ideal over pasta, rice, or potatoes.
# Ingredient List:
→ 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 dry with paper towels. Season both sides generously 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. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add sliced mushrooms and chopped onion, sautéing for 5 minutes until softened and golden.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Let simmer for 2 minutes until slightly reduced.
06 - Stir in heavy cream, grated Parmesan cheese, and dried thyme. Bring to a gentle simmer, stirring constantly until cheese is melted and sauce begins to thicken.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer uncovered for 7 to 10 minutes until chicken is cooked through and sauce reaches desired consistency. Sprinkle with fresh parsley and serve immediately.
# Expert Suggestions:
01 -
- The sauce comes together with pantry staples but tastes like something from a cozy restaurant
- Chicken stays incredibly juicy while developing gorgeous golden color
- Leftovers reheat beautifully for lunch the next day
02 -
- Crowding the pan creates steam instead of searing so work in batches if your skillet is small
- Letting the sauce reduce before adding cream makes all the difference in depth of flavor
- The sauce continues thickening off the heat so do not over reduce
03 -
- Room temperature chicken sears more evenly so take it out 20 minutes before cooking
- Grate your own Parmesan instead of buying pre grated for better melting