Creamy Garlic Mushroom Chicken (Printable Version)
Tender chicken breasts cooked in a rich, creamy garlic and mushroom sauce.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Mushrooms and Sauce
05 - 2 tablespoons unsalted butter
06 - 9 oz cremini or white mushrooms, sliced
07 - 4 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
09 - 1/2 cup chicken stock
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley
# How to Make:
01 - Season the chicken breasts on both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.
03 - In the same skillet, reduce heat to medium and add butter. Once melted, add mushrooms and sauté for 4-5 minutes until browned and tender.
04 - Add garlic and thyme; cook for 1 minute until fragrant.
05 - Pour in chicken stock, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
06 - Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes until sauce thickens.
07 - Return chicken to the skillet, nestling it into the sauce. Simmer for 2-3 more minutes until heated through. Garnish with chopped parsley and serve hot.
# Expert Tips:
01 -
- The sauce comes together in one pan, meaning less cleanup and more flavor from those browned bits
- Even people who swear they do not like mushrooms change their minds after one bite of this creamy version
02 -
- Rushing the chicken sear by overcrowding the pan will steam the meat instead of browning it
- Letting the garlic cook longer than a minute after adding it can turn it bitter
03 -
- Grate your own Parmesan cheese because pre-grated varieties have anti-caking agents that prevent smooth melting
- Use room temperature chicken so it cooks evenly without drying out at the edges