Creamy Garlic Mushroom Chicken (Printable Version)
Tender chicken breasts cooked in a rich creamy garlic mushroom sauce with herbs.
# 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 - 8 ounces cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced
→ Sauce
08 - 1 cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - Salt and pepper, to taste
→ Garnish
14 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Pat the chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
03 - Add sliced mushrooms and diced onion to the skillet. Sauté for 5 to 6 minutes until softened and golden. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping the skillet's bottom to incorporate browned bits. Stir in heavy cream, Dijon mustard, dried thyme, and dried parsley. Bring the mixture to a gentle simmer.
05 - Return the chicken breasts to the skillet. Simmer gently for 5 to 7 minutes, spooning sauce over the chicken until the sauce thickens and the chicken is heated through.
06 - Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Advice:
01 -
- One skillet means one skillet to wash, which matters more than you'd think on a weeknight.
- The sauce is so silky and rich that it tastes like you spent hours cooking, even though you really didn't.
- Chicken breasts that usually feel dry somehow turn tender and juicy when they're cradled in this creamy sauce.
02 -
- Do not skip patting the chicken dry—wet chicken will steam instead of sear, and you'll miss the whole point of golden, flavorful skin.
- Heavy cream can look curdled if the heat is too high, so a gentle simmer is better than a rolling boil once the cream is in.
03 -
- Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so take it out ten minutes before you start cooking.
- If you love garlic more than most people, add an extra clove or two—this sauce can handle it and will only taste more like itself.