Creamy Garlic Mushroom Chicken (Print Version)
Tender chicken breasts cooked in a creamy garlic and mushroom sauce for a hearty meal.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Mushrooms and Sauce
05 - 2 tablespoons unsalted butter
06 - 9 oz cremini or white mushrooms, sliced
07 - 4 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 cup chicken stock
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley
# How to Prepare:
01 - Season the chicken breasts on both sides with salt and pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
03 - Reduce heat to medium and add butter to the same skillet. Once melted, add mushrooms and sauté for 4-5 minutes until browned and tender.
04 - Add garlic and thyme to the skillet; cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
06 - Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes until sauce thickens and coats the back of a spoon.
07 - Return chicken to the skillet, nestling it into the sauce. Simmer for 2-3 more minutes until heated through. Garnish with chopped parsley and serve hot.
# Expert Advice:
01 -
- Everything happens in one pan, so you spend less time cleaning and more time eating
- The sauce comes together faster than you can decide on a side dish
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Don't rush the mushroom browning step, that's where all the depth comes from
- The sauce thickens as it stands off the heat
- Pound uneven chicken breasts to uniform thickness for even cooking
03 -
- Pat mushrooms completely dry before cooking for better browning
- Grate your own Parmesan for the smoothest sauce texture