Creamy Garlic Mushroom Chicken (Printable)

Tender chicken breasts cooked in a creamy garlic and mushroom sauce with herbs and spices.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 2 tablespoons olive oil

→ Vegetables & Aromatics

05 - 8 oz cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced

→ Sauce

08 - 1 cup chicken broth (gluten-free if required)
09 - 1 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - Salt and black pepper, to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

01 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes on each side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add mushrooms and diced onion. Sauté for 5 to 6 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping the skillet bottom to deglaze. Stir in heavy cream, Dijon mustard, dried thyme, and dried parsley. Bring the mixture to a gentle simmer.
05 - Return the seared chicken breasts to the skillet. Simmer for 5 to 7 minutes, spooning sauce over the chicken, until the sauce thickens and the chicken is heated through.
06 - Taste the sauce and adjust seasoning with additional salt and black pepper if needed. Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes expensive but uses everyday ingredients you probably already have.
  • The sauce is so good you'll want to spoon it over everything on your plate.
  • Even picky eaters ask for seconds because the flavors are rich without being heavy.
02 -
  • Don't move the chicken around while it's searing or you'll lose that golden crust, patience is everything here.
  • If your sauce looks too thin after simmering, let it bubble for an extra minute or two, it thickens fast once the cream reduces.
  • Chicken thighs work beautifully in this recipe and stay even more tender, just adjust the cooking time by a few minutes.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear and cook through at the same rate.
  • Let the skillet get properly hot before adding the chicken, a good sear locks in flavor and keeps the meat juicy.
  • Taste the sauce before serving and don't be shy with the salt, cream dulls seasoning so it often needs more than you think.

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