Why You’ll Love This Recipe
Creamy Garlic Mushroom Chicken is a must-try comfort food dish that combines tender chicken breasts with a rich, savory garlic mushroom sauce. This one-pan meal is packed with flavor and perfect for weeknight dinners or special occasions. The creamy texture and earthy mushrooms make it irresistibly satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts (boneless, skinless)olive oilbuttergarlic cloves (minced)mushrooms (sliced)chicken brothheavy creamparmesan cheese (grated)saltblack pepperItalian seasoningfresh parsley (for garnish)
directions
Heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, and Italian seasoning.
Sear the chicken in the skillet until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
In the same skillet, add butter and sauté the garlic until fragrant.
Add the sliced mushrooms and cook until they’re tender and browned.
Pour in the chicken broth and let it simmer for a couple of minutes to reduce slightly.
Stir in the heavy cream and parmesan cheese. Let the sauce simmer until it thickens.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for a few more minutes to blend the flavors.
Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Use chicken thighs instead of breasts for a juicier option.
Add spinach or sun-dried tomatoes for extra flavor and color.
Make it dairy-free by substituting coconut cream and nutritional yeast.
Serve over pasta, rice, or mashed potatoes to soak up the sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.
FAQs
Can I use canned mushrooms?
Fresh mushrooms are recommended for the best texture and flavor, but canned can be used in a pinch.
Can I freeze Creamy Garlic Mushroom Chicken?
Yes, but the cream sauce may separate slightly upon thawing. Stir well when reheating.
What type of mushrooms should I use?
Cremini, button, or baby bella mushrooms work well in this recipe.
Is this dish gluten-free?
Yes, as long as you ensure your broth and cheese are gluten-free.
Can I add wine to the sauce?
Absolutely. A splash of white wine before the broth adds great depth of flavor.
Conclusion
Creamy Garlic Mushroom Chicken is a flavorful, satisfying dish that’s both elegant and comforting. Whether you’re preparing a quick dinner or hosting guests, this creamy, garlicky, mushroom-loaded chicken will be a hit every time.
Print
Creamy Garlic Mushroom Chicken
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Sauté
- Cuisine: American
- Diet: Low Fat
Description
A rich and savory creamy garlic mushroom chicken dish featuring tender chicken breasts simmered in a luscious garlic-mushroom cream sauce.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 8 oz cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet over medium-high heat, add olive oil and 2 tablespoons butter. When hot, add chicken and sear 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add mushrooms and sauté until golden brown, about 5 minutes.
- Add chopped onion and garlic; cook until fragrant and translucent, about 2–3 minutes.
- Stir in thyme, then pour in chicken broth, scraping up any browned bits from bottom of pan. Let broth reduce by half, about 3–4 minutes.
- Pour in heavy cream and stir to combine. Bring to a gentle simmer.
- Stir in Parmesan cheese until melted and the sauce thickens slightly, about 2 minutes. Taste and adjust seasoning with salt and pepper.
- Return the chicken to the skillet and spoon sauce over it. Simmer for another 2–3 minutes until heated through.
- Garnish with chopped parsley and serve hot, spooning extra sauce over the chicken.
Notes
- For a lighter option, substitute half-and-half or whole milk, though the sauce will be less rich.
- Feel free to use baby bella or shiitake mushrooms for extra depth of flavor.
- Serve alongside rice, pasta, mashed potatoes, or steamed vegetables to soak up the creamy sauce.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid separating the sauce.