Creamy Garlic Mushroom Chicken (Printable Version)

Tender chicken breasts cooked in a creamy garlic and herb sauce with sautéed mushrooms.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (5-6 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Mushrooms and Aromatics

05 - 9 oz cremini or button mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 2 tablespoons unsalted butter

→ Sauce

08 - 3/4 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon dried oregano
13 - 2 tablespoons chopped fresh parsley

→ Garnish

14 - Additional fresh parsley, chopped

# How to Make:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper, pressing gently to help the seasoning adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add butter to the same skillet and swirl to coat. Add sliced mushrooms and sauté for 5 to 6 minutes, stirring occasionally, until browned and their liquid has evaporated.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Pour in heavy cream, chicken broth, and Dijon mustard. Add fresh thyme leaves and dried oregano. Stir well to combine and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
06 - Return chicken to the skillet, nestling pieces into the sauce. Simmer for 2 to 3 minutes until chicken is heated through and well-coated. Stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Transfer chicken to serving plates, spooning mushrooms and sauce generously over the top. Garnish with extra fresh parsley if desired. Serve immediately alongside mashed potatoes, rice, or pasta.

# Expert Tips:

01 -
  • The garlic cream sauce comes together faster than you can set the table
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Pat the chicken really dry or it will steam instead of getting that gorgeous golden crust
  • Let the mushrooms brown undisturbed so they develop deep flavor instead of just getting soft
03 -
  • Use room temperature cream to prevent curdling when you add it to the hot pan
  • Add a splash of white wine with the broth if you want to make it feel extra fancy

Go Back