Creamy Garlic Mushroom Chicken (Print Version)

Tender chicken breasts cooked in a rich garlic mushroom cream sauce for a comforting dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour

→ Sauce

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 10 oz cremini or white mushrooms, sliced
08 - 5 garlic cloves, minced
09 - 1 teaspoon fresh thyme leaves
10 - 3/4 cup chicken broth
11 - 3/4 cup heavy cream
12 - 1/3 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley

# How to Prepare:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper. Lightly dredge each breast in flour, coating completely, then shake off excess flour.
02 - Heat olive oil in large skillet over medium-high heat until shimmering. Place chicken breasts in skillet and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and cover loosely with foil.
03 - Reduce heat to medium. Add butter to same skillet and melt. Add sliced mushrooms and sauté for 5 to 6 minutes, stirring occasionally, until golden brown and moisture has evaporated.
04 - Add minced garlic and fresh thyme to skillet. Cook for 1 minute, stirring constantly, until fragrant but not browned.
05 - Pour in chicken broth, using wooden spoon to scrape up browned bits from bottom of skillet. Simmer for 2 minutes until slightly reduced.
06 - Stir in heavy cream and grated Parmesan cheese. Simmer for 2 to 3 minutes, stirring occasionally, until sauce coats back of spoon and thickens slightly.
07 - Return chicken breasts to skillet, spooning sauce over each piece. Simmer for 2 to 3 minutes until chicken is heated through. Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • This comes together in under 45 minutes but tastes like it simmered all afternoon
  • The sauce is so luscious you will want to spoon it over everything on your plate
02 -
  • Do not rush the mushroom step or they will steam instead of brown, and that golden color is where all the flavor lives
  • The sauce will continue thickening off the heat, so remove it from the stove when it still looks slightly thinner than you want
03 -
  • Use a spatula to scrape up every bit of flavor from the pan bottom when adding the broth
  • Grate your own Parmesan instead of buying pre-grated cheese for a smoother sauce

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