Creamy Garlic Mushroom Chicken (Printable)

Tender chicken with creamy garlic sauce, mushrooms, and herbs for a comforting flavorful dish.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (6-7 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

# Directions:

01 - Season chicken breasts thoroughly with salt and pepper on all sides. Dredge each piece lightly in flour, shaking off any excess coating.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken breasts for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to rest.
03 - Return skillet to medium heat. Add mushrooms and onion, cooking for 4 minutes until softened and lightly browned. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour chicken broth into the skillet, using a wooden spoon to scrape up browned bits from the bottom. Stir in heavy cream, Dijon mustard, dried thyme, and rosemary. Bring mixture to a gentle simmer.
05 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 5-7 minutes until sauce thickens slightly and chicken is heated through.
06 - Stir fresh parsley into the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Serve chicken immediately with generous sauce, garnished with extra parsley.

# Expert Tips:

01 -
  • The sauce is rich and velvety without needing any complicated techniques
  • Everything happens in one pan, so cleanup is minimal
  • It tastes like something from a bistro but comes together on a Tuesday
02 -
  • Don't rush the mushroom step—browning them creates that deep, meaty flavor that makes the sauce extraordinary
  • The sauce will continue to thicken as it stands off the heat, so remove from heat slightly earlier than you think
  • If the sauce gets too thick, splash in a little more broth or cream to loosen it back up
03 -
  • Pound the chicken breasts to even thickness so they cook at the same rate
  • Keep the cream at a gentle simmer rather than a rolling boil to prevent separating
  • Taste and adjust the sauce before serving—a little extra salt or herbs makes a huge difference

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