Creamy Garlic Mushroom Chicken (Print Version)

Tender chicken simmered in garlic cream sauce with mushrooms and herbs, perfect for a satisfying dinner.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (5-6 oz each)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 2 tbsp all-purpose flour
05 - 2 tbsp olive oil

→ Vegetables

06 - 8 oz cremini or button mushrooms, sliced
07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped

→ Sauce

09 - 3/4 cup chicken broth
10 - 1 cup heavy cream
11 - 1 tsp Dijon mustard
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried rosemary
14 - 2 tbsp fresh parsley, chopped

# How to Prepare:

01 - Season chicken breasts evenly with salt and pepper. Dredge lightly in flour, shaking off excess coating.
02 - Heat olive oil in large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden brown and cooked through. Remove to plate, cover with foil.
03 - Add mushrooms and onion to same skillet. Sauté 4 minutes until softened. Add garlic, cook 1 minute until fragrant.
04 - Pour in chicken broth, scraping browned bits from pan bottom. Stir in heavy cream, Dijon mustard, thyme, and rosemary. Bring to gentle simmer.
05 - Return chicken to skillet, nestling into sauce. Simmer 5-7 minutes until sauce thickens and chicken is heated through.
06 - Stir in fresh parsley. Taste and adjust seasoning if needed. Serve chicken with sauce, garnished with additional parsley.

# Expert Advice:

01 -
  • The sauce comes together faster than you'd think, but tastes like it simmered all afternoon
  • One pan, minimal cleanup, maximum comfort
  • Everything about it feels elegant enough for company but casual enough for Tuesday
02 -
  • Don't crowd the pan when searing, or the chicken will steam instead of brown
  • Let the sauce reduce slightly before adding cream, or it might never thicken properly
  • Room temperature cream incorporates more smoothly than cold
03 -
  • Chicken breasts continue cooking after leaving the pan, so slightly undercooked is better than overdone
  • Room temperature chicken sears more evenly than cold
  • The sauce will thicken as it stands off the heat, so don't over-reduce

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