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.