Garlic Mushroom Chicken (Printable)

Tender chicken breasts cooked in creamy garlic and mushroom sauce for an elegant main dish.

# Ingredient List:

→ Chicken

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

→ Vegetables & Aromatics

05 - 9 oz cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped

→ Sauce

08 - 1 cup chicken broth
09 - 1/2 cup heavy cream
10 - 2 tablespoons unsalted butter
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Steps:

01 - Season chicken breasts evenly on both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Remove to a plate and cover loosely with foil.
03 - In the same skillet, melt butter. Sauté chopped onions for 2 minutes until softened. Add sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until golden and liquid evaporates.
04 - Add minced garlic and thyme leaves to the skillet. Cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 to 3 minutes to reduce slightly.
06 - Stir in heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce thickens slightly.
07 - Return chicken breasts to the skillet. Spoon sauce and mushrooms over the top. Simmer for 2 to 3 minutes until heated through.
08 - Sprinkle chopped fresh parsley over the dish before serving.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but honestly takes less than an hour from start to finish
  • The sauce is silky and luxurious without being heavy or fussy—pure comfort on a plate
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor from those beautiful caramelized bits
  • It's naturally gluten-free if you use the right broth, making it perfect for anyone with dietary preferences
02 -
  • Don't skip patting the chicken dry before seasoning—this single step is what makes the difference between a golden crust and pale, steamed chicken. I learned this the hard way.
  • Fresh garlic is absolutely essential. Once I tried using jarred garlic when I was in a rush, and the flavor was tinny and harsh. The fresh version becomes sweet and mellow as it simmers in the cream—it's a completely different ingredient.
  • Let your mushrooms release all their liquid before adding the broth. If you don't, you'll end up with a watery sauce instead of something silky and concentrated.
03 -
  • Make sure your skillet is large enough that the chicken breasts fit without crowding. If they touch, they steam instead of sear, and you lose that beautiful golden crust that makes this dish special.
  • If your sauce seems too thin after adding the cream, let it simmer for an extra minute or two—the evaporation will thicken it beautifully. Never use cornstarch or flour; the natural reduction creates a more elegant texture.
  • This dish actually tastes even better the next day as the flavors deepen and meld together. Reheat gently on the stovetop with a splash of broth so it doesn't dry out.

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