Creamy Garlic Mushroom Chicken (Printable)

Tender chicken breasts cooked in a creamy garlic and mushroom sauce, perfect for cozy dinners.

# Ingredient List:

→ 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 or 1/2 teaspoon dried thyme
09 - 1/2 cup chicken stock, gluten-free if needed
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Season both sides of each chicken breast evenly with salt and black pepper, pressing gently to help the seasoning adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the pan and cook for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
03 - Reduce heat to medium and add butter to the same skillet. Once melted, add sliced mushrooms and sauté for 4 to 5 minutes until browned and tender.
04 - Add minced garlic and thyme to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Pour in chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
06 - Stir in heavy cream and Parmesan cheese. Simmer for 2 to 3 minutes, stirring occasionally, until sauce thickens and cheese melts completely.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 2 to 3 more minutes until chicken is heated through.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Don't rush the mushroom browning step, that deep flavor builds the entire sauce
  • The sauce will thicken as it stands off heat, so don't over reduce it in the pan
03 -
  • Pat the chicken completely dry before seasoning for the best golden crust
  • Grate your own Parmesan directly from the wedge for the smoothest sauce texture

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