Creamy Garlic Mushroom Chicken (Printable Version)

Tender chicken breasts cooked in a creamy garlic mushroom sauce with fresh herbs and spices.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5–6 oz each)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 2 tbsp all-purpose flour (or gluten-free flour, for GF option)
05 - 2 tbsp olive oil

→ Vegetables

06 - 8 oz (about 2 cups) cremini or button mushrooms, sliced
07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped

→ Sauce

09 - 3/4 cup chicken broth (use gluten-free if needed)
10 - 1 cup heavy cream
11 - 1 tsp Dijon mustard
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried rosemary
14 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Season chicken breasts with salt and pepper. Lightly dredge in flour, shaking off excess.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side, until golden and just cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add mushrooms and onion. Sauté for 4 minutes until softened. Add garlic and cook 1 minute more.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Stir in heavy cream, Dijon mustard, thyme, and rosemary. Bring to a gentle simmer.
05 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 5–7 minutes until sauce thickens and chicken is heated through.
06 - Stir in fresh parsley and adjust seasoning to taste. Serve chicken with plenty of sauce, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • The sauce develops this incredible velvety texture that clings to every bite
  • It comes together in under 45 minutes but tastes like it simmered all day
  • The leftovers reheat beautifully for lunch the next day
02 -
  • Don't crowd the pan when searing or the chicken will steam instead of getting that beautiful crust
  • Let the sauce simmer gently once the cream is added or it might separate
  • The sauce continues to thicken as it stands off the heat
03 -
  • Use room temperature cream to prevent it from separating when added to the hot pan
  • Let the chicken rest for 5 minutes after searing so it stays juicy

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