Creamy Garlic Mushroom Chicken (Printable version)
Tender chicken in a rich, creamy garlic mushroom sauce served over pasta, rice, or mashed potatoes.
# Ingredient list:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour
05 - 2 tablespoons olive oil
→ Mushrooms & Aromatics
06 - 2 tablespoons unsalted butter
07 - 9 oz cremini or white mushrooms, sliced
08 - 4 garlic cloves, minced
09 - 1 small yellow onion, finely chopped
→ Sauce
10 - 3/4 cup chicken broth
11 - 3/4 cup heavy cream
12 - 1/3 cup grated Parmesan cheese
13 - 1 teaspoon dried thyme
14 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Dust chicken lightly with flour, shaking off excess.
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. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet. Once melted, add mushrooms and onion. Sauté for 5 minutes until softened and golden. Add garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom. Let simmer for 2 minutes until slightly reduced.
05 - Stir in heavy cream, Parmesan cheese, and thyme. Bring to a gentle simmer, stirring constantly until cheese melts.
06 - Return chicken to the skillet, nestling pieces into the sauce. Simmer uncovered for 7 to 10 minutes until chicken is cooked through and sauce has thickened.
07 - Transfer to serving plates. Garnish with additional fresh parsley. Serve immediately over pasta, rice, or mashed potatoes.
# Expert Tips:
01 -
- The sauce develops this incredible depth that only happens when you deglaze the pan with broth after searing the chicken
- Its the kind of dinner that makes everyone pause and ask whats in this sauce
02 -
- Let the chicken develop a proper sear before flipping, otherwise you lose all that caramelized flavor in the sauce
- Simmering the cream too vigorously can cause it to separate, so keep it at a gentle bubble
03 -
- Dont crowd the pan when searing or the chicken will steam instead of getting that golden crust
- Use freshly grated Parmesan instead of pre-grated for the smoothest sauce texture