Garlic Mushroom Chicken Dish (Printable Version)
Tender chicken breasts cooked in creamy garlic and mushroom sauce for a flavorful main dish.
# 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
→ Vegetables & Aromatics
05 - 9 ounces cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
→ Sauce
08 - 1 cup chicken broth
09 - 1/2 cup heavy cream
10 - 2 tablespoons unsalted butter
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 2 tablespoons chopped fresh parsley, plus more for garnish
# How to Make It:
01 - Season the chicken breasts evenly on both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and fully cooked. Remove from skillet and keep warm loosely covered with foil.
03 - Add unsalted butter to the same skillet. Sauté finely chopped onion for 2 minutes until softened. Add sliced mushrooms and cook for 5 to 6 minutes until browned and moisture has evaporated.
04 - Stir in minced garlic and thyme leaves, cooking for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up browned bits from the bottom of the pan. Let simmer for 2 to 3 minutes to slightly reduce.
06 - Stir in heavy cream and bring the mixture to a gentle simmer. Cook for 3 to 4 minutes until the sauce thickens slightly.
07 - Return the chicken breasts to the skillet, spoon sauce and mushrooms over them, and simmer for 2 to 3 minutes until heated through.
08 - Sprinkle chopped fresh parsley over the dish before serving.
# Expert Advice:
01 -
- It looks restaurant-quality but comes together faster than ordering takeout—your secret weapon for impressing without stress.
- The sauce is pure comfort, coating tender chicken in silky garlic-mushroom goodness that makes even simple rice feel special.
- It's naturally gluten-free and adaptable, so whether you're cooking for dietary restrictions or just preference, it works beautifully.
02 -
- Don't skip the searing step or rush it. That golden crust on the chicken isn't just appearance—it's where the deepest, most savory flavors develop.
- Fresh mushrooms release their own liquid as they cook. If your pan looks wet when they're golden, keep cooking for another minute or two. This liquid needs to evaporate, or your sauce will be too thin.
- The chicken continues cooking as it sits in the hot sauce, so remove it from the pan when you think it's just barely done. Overcooked chicken is the only real mistake you can make here.
03 -
- Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator. Pull yours out about fifteen minutes before you start cooking, and you'll notice a difference in how tenderly it sears.
- The final ingredient that changed everything for me was switching to fresh thyme instead of dried. It's a small thing, but it completely elevates the aroma and flavor of the finished dish—worth seeking out.