Creamy Garlic Mushroom Chicken

The smell of garlic and butter hitting a hot skillet stops me in my tracks every single time. I discovered this mushroom chicken recipe during a chaotic Tuesday when my pantry was bare except for the basics. Now it is the dinner I make when I need something that feels fancy but comes together in under an hour.

Last winter my sister dropped by unexpectedly while I had this simmering on the stove. She ended up staying for dinner and asked for the recipe before she even finished her plate. That is when I knew this one was a keeper.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to an even thickness helps them cook evenly and stay tender
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: The foundation of flavor for the entire dish
• 2 tablespoons all-purpose flour: Creates a light coating that helps the sauce cling beautifully
• 2 tablespoons olive oil: High smoke point makes it perfect for getting that golden sear
• 2 tablespoons unsalted butter: Unsalted lets you control the seasoning better
• 250 g cremini or white mushrooms sliced: Cremini have a slightly deeper earthier flavor that holds up well
• 4 garlic cloves minced: Fresh garlic is non-negotiable here for that aromatic punch
• 1 small yellow onion finely chopped: Adds sweetness and depth to the sauce base
• 180 ml chicken broth: The liquid base that deglazes all those flavorful browned bits
• 180 ml heavy cream: Creates that luscious restaurant-quality texture
• 40 g grated Parmesan cheese: Adds a salty umami richness that ties everything together
• 1 teaspoon dried thyme: Earthy and woody, it pairs perfectly with mushrooms
• 1 tablespoon chopped fresh parsley: Brightens up the rich sauce with a fresh finish

Instructions

Prep the chicken:

Pat each breast dry with paper towels then season generously with salt and pepper. Dust both sides lightly with flour shaking off any excess.

Sear to perfection:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken and cook for 4 to 5 minutes per side until golden brown then transfer to a plate.

Build the flavor base:

Reduce heat to medium and melt butter in the same skillet. Add mushrooms and onion cooking for 5 minutes until golden and softened. Stir in garlic for just 1 minute until fragrant.

Start the sauce:

Pour in chicken broth using a wooden spoon to scrape up all those browned bits from the bottom. Let it simmer for 2 minutes until slightly reduced.

Make it creamy:

Stir in heavy cream Parmesan and thyme. Bring everything to a gentle simmer watching as the sauce starts to thicken and coat the back of a spoon.

Finish together:

Nestle the chicken back into the sauce and simmer uncovered for 7 to 10 minutes. The chicken should reach 165°F and the sauce will coat everything beautifully.

Garnish and serve:

Sprinkle with fresh parsley and serve immediately while the sauce is still velvety and hot.

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This recipe became my go-to for hosting because it looks impressive but is actually quite forgiving. I once forgot the thyme and nobody noticed because the garlic and Parmesan carry so much flavor on their own.

Choosing the Right Pan

A heavy-bottomed skillet is your best friend here because it holds heat evenly and gives you those beautiful browned bits. Lightweight pans can scorch the cream before the sauce has a chance to thicken properly.

Making It Ahead

The sauce actually tastes better the next day as the flavors have more time to meld. Store it separately from the chicken and recombine gently while reheating to prevent the cream from separating.

Serving Suggestions

Buttery egg noodles are my favorite because they catch every drop of that sauce. Mashed potatoes work just as well and turn this into pure comfort food territory.

• Crusty bread for sopping up extra sauce
• A simple green salad with bright vinaigrette
• Steamed green beans for a fresh contrast

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This is the kind of dinner that makes people feel taken care of without you spending hours in the kitchen.

Recipe FAQs

→ How do I ensure the chicken stays tender?

Patting the chicken dry before seasoning and searing it over medium-high heat helps retain juices, resulting in tender, moist meat.

→ Can I use different types of mushrooms?

Yes, cremini, white button, or even shiitake mushrooms work well to add earthy flavors to the sauce.

→ What can I substitute for heavy cream?

Half-and-half or coconut cream can be used for a lighter or dairy-free variation, adjusting thickness as needed.

→ How do I thicken the sauce if it's too thin?

Simmering the sauce uncovered allows it to reduce and thicken naturally; alternatively, a small flour or cornstarch slurry can be added.

→ What sides pair best with this dish?

This rich dish pairs nicely with pasta, mashed potatoes, or steamed rice to soak up the creamy sauce.