Creamy Garlic Mushroom Chicken (Printable)

Tender chicken breasts in a silky garlic cream sauce with sautéed mushrooms and fresh herbs.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Mushrooms & Aromatics

05 - 9 oz 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

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add butter to the same skillet and add sliced mushrooms. Sauté for 5-6 minutes, stirring occasionally, until mushrooms are browned and their liquid has evaporated.
04 - Add minced garlic to the skillet 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 3-4 minutes, stirring occasionally, until sauce thickens slightly.
06 - Return chicken to the skillet, nestling pieces into the sauce. Simmer for 2-3 minutes until chicken is heated through and coated with sauce. Stir in chopped parsley and adjust seasoning with additional salt and pepper if needed.
07 - Plate chicken breasts topped with mushrooms and sauce. Garnish with extra fresh parsley if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Mushrooms absorb all that garlic cream flavor while keeping their meaty texture
  • Leftovers somehow taste even better the next day
02 -
  • Crowding the pan steams the chicken instead of searing it, so use a large enough skillet or cook in batches
  • Let the mushrooms brown completely before adding garlic or they will release too much liquid
  • The sauce continues thickening off the heat, so remove it slightly earlier than you think
03 -
  • Room temperature chicken sears more evenly and cooks more uniformly
  • Grating the garlic instead of mincing releases more flavor into the sauce

Return