Description
This Creamy Mushroom Chicken recipe features tender, juicy chicken breasts cooked in a rich and velvety mushroom cream sauce. Sautéed mushrooms and garlic add depth of flavor, while Parmesan cheese and fresh thyme enhance the sauce’s decadent taste. Perfect for a comforting dinner served alongside mashed potatoes, rice, or pasta.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1 tablespoon butter
- 8 oz cremini or white mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts evenly with salt and pepper on both sides.
- Cook the chicken: Place the chicken breasts in the skillet and cook for 6–7 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, melt the butter and add the sliced mushrooms. Cook for 5–6 minutes until the mushrooms are softened and nicely browned.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make the sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, dried thyme, and Parmesan cheese. Allow the sauce to simmer for 3–4 minutes until it thickens slightly.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy mushroom sauce over the top and simmer together for 2–3 more minutes to meld flavors.
- Garnish and serve: Sprinkle with chopped fresh parsley if desired. Serve hot with your favorite side such as mashed potatoes, rice, or pasta.
Notes
- Serve with mashed potatoes, rice, or pasta for a complete meal.
- Boneless thighs can be used instead of breasts for a juicier result.
- For a lighter version, substitute half-and-half for heavy cream to reduce fat content.
