Creamy Garlic Mushroom Chicken (Printable)
Tender chicken simmered in a creamy garlic mushroom sauce, perfect over pasta, rice, 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, plus extra for garnish
# How To Make It:
01 - Pat chicken breasts thoroughly dry with paper towels. Season both sides generously with salt and black pepper. Dust chicken lightly with flour, coating evenly and shaking off excess.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in hot pan and sear for 4 to 5 minutes per side until deep golden brown and cooked through. Transfer chicken 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 lightly golden. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the pan. Let mixture simmer for 2 minutes until slightly reduced.
05 - Stir in heavy cream, grated Parmesan cheese, and dried thyme. Bring sauce to a gentle simmer, stirring constantly until cheese melts and 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 sauce has reached desired consistency. Baste chicken occasionally with sauce.
07 - Transfer chicken and sauce to serving plates. Garnish generously with fresh chopped parsley. Serve immediately over pasta, mashed potatoes, or steamed rice.
# Expert Suggestions:
01 -
- The rich, velvety sauce comes together in minutes but tastes like it simmered for hours
- It uses simple pantry staples but creates something that feels like a restaurant meal
02 -
- Do not crowd the pan when searing chicken or it will steam instead of brown
- Let the sauce simmer gently once cream is added, boiling can cause separation
03 -
- Pound thicker chicken breasts to an even thickness so they cook uniformly
- Grate your own Parmesan cheese instead of using pre-grated for better melting