Description
This Creamy Garlic Mushroom Chicken is a quick, one-pan recipe loaded with tender chicken breasts smothered in a rich garlic mushroom sauce. Perfect for busy weeknights or a comforting dinner, this dish pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Garlic Mushroom Sauce:
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (baby bella or cremini recommended)
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Chicken:
- Season chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
- Cook the Chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear the chicken breasts for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove from skillet and set aside.
- Cook the Mushrooms:
- In the same skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 5-6 minutes until golden and tender.
- Add Garlic and Deglaze the Pan:
- Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan to deglaze and release any browned bits.
- Make the Cream Sauce:
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and thyme. Simmer for 3-4 minutes, stirring frequently, until the sauce thickens slightly. Season with salt and pepper to taste.
- Combine Chicken and Sauce:
- Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Simmer for 2-3 minutes to warm the chicken through and let the flavors meld.
- Serve:
- Garnish with chopped fresh parsley and serve hot with your choice of pasta, rice, or mashed potatoes.
Notes
- Use chicken thighs instead of breasts for a juicier option.
- Substitute heavy cream with half-and-half for a lighter sauce.
- For an extra flavor boost, add a splash of white wine when deglazing the pan.
