Creamy Garlic Mushroom Chicken (Print Version)
Tender chicken breasts in a garlic herb cream sauce with sautéed mushrooms, perfect for cozy dinners.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (approximately 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Mushrooms and Aromatics
05 - 9 ounces cremini or button mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 2 tablespoons unsalted butter
→ Sauce
08 - 3/4 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
12 - 1/2 teaspoon dried oregano
13 - 2 tablespoons chopped fresh parsley
→ Garnish
14 - Additional fresh parsley, chopped
# How to Prepare:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper, pressing gently to help the seasoning adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with aluminum foil.
03 - Reduce heat to medium. Add butter to the skillet and swirl to coat. Add sliced mushrooms and sauté for 5 to 6 minutes, stirring occasionally, until browned and all liquid has evaporated.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Pour in heavy cream, chicken broth, and Dijon mustard. Add thyme and oregano. Stir to combine and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 2 to 3 minutes until heated through. Stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Transfer chicken to serving plates. Spoon mushrooms and creamy sauce generously over the top. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Everything cooks in one pan so cleanup is almost non existent
02 -
- Crowding the pan with chicken drops the temperature and prevents proper browning, work in batches if your skillet is small
- The sauce continues thickening off the heat so pull it a minute earlier than you think is necessary
03 -
- Room temperature chicken sears more evenly than cold straight from the fridge
- Letting the mushrooms cook undisturbed is the secret to getting them deeply flavorful instead of watery