Creamy Garlic Mushroom Chicken (Printable)
Succulent chicken breasts cooked in a rich creamy garlic mushroom sauce, perfect for a cozy meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approx. 1.3 lb)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons olive oil
→ Mushrooms & Aromatics
05 - 9 ounces cremini or white mushrooms, sliced
06 - 4 garlic cloves, minced
07 - 1 small onion, finely chopped
→ Sauce
08 - ¾ cup plus 1 tablespoon heavy cream
09 - ½ cup chicken stock
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
12 - 2 tablespoons grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# How to Prepare:
01 - Sprinkle salt and black pepper evenly over both sides of the chicken breasts.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and cooked through. Remove and keep warm covered loosely with foil.
03 - In the same skillet, add sliced mushrooms and chopped onion. Cook, stirring occasionally, for 4 to 5 minutes until mushrooms are golden and onions are translucent.
04 - Stir in minced garlic and thyme leaves. Sauté for 1 minute until fragrant.
05 - Pour in chicken stock and scrape browned bits from the skillet’s bottom. Simmer for 2 minutes to reduce slightly.
06 - Reduce heat to medium. Stir in heavy cream, Parmesan cheese, and Dijon mustard. Simmer gently for 3 to 4 minutes until the sauce thickens.
07 - Place chicken back in the skillet, spoon sauce over the top, and simmer for another 2 to 3 minutes until heated through.
08 - Sprinkle chopped parsley over the dish and serve immediately while hot.
# Expert Advice:
01 -
- It tastes restaurant-quality but comes together in under 40 minutes on a regular Tuesday.
- The sauce is so silky and rich, you'll forget you're not at a fancy bistro.
- It's the kind of dish that makes people think you spent hours in the kitchen when you really didn't.
02 -
- Don't crowd the mushrooms when they hit the pan—give them room to brown instead of steam, or they'll release water and the sauce will be watery.
- Keep the heat moderate once you add the cream; high heat can break the sauce and make it look curdled even though it's still perfectly fine.
03 -
- Bring your chicken to room temperature before cooking so it browns better and stays juicy inside instead of getting overcooked on the outside.
- Grate your Parmesan fresh instead of using the pre-shredded kind, which has anti-caking agents that make the sauce less smooth.