Creamy Garlic Mushroom Chicken (Printable)

Tender chicken breasts in a creamy garlic and mushroom sauce, ideal for a comforting dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables & Aromatics

05 - 8 ounces cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced

→ Sauce

08 - 1 cup chicken broth, gluten-free if required
09 - 1 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - Salt and black pepper, to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Pat chicken breasts dry and season evenly with salt and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden brown and fully cooked. Remove and cover to keep warm.
03 - In the same skillet, add mushrooms and diced onion. Cook for 5 to 6 minutes until softened and lightly browned. Add minced garlic and sauté for an additional minute until fragrant.
04 - Deglaze skillet with chicken broth, scraping up browned bits. Stir in heavy cream, Dijon mustard, dried thyme, and dried parsley. Bring mixture to a gentle simmer.
05 - Return chicken breasts to the skillet. Simmer for 5 to 7 minutes while spooning sauce over the chicken until sauce thickens and chicken is heated through.
06 - Adjust seasoning with additional salt and black pepper as needed. Garnish with fresh chopped parsley and serve immediately.

# Expert Advice:

01 -
  • The chicken stays tender and juicy while the sauce clings to every bite with a silky garlic-kissed coating.
  • It comes together faster than ordering takeout, yet feels fancy enough for guests.
  • One pan means less cleanup, which is honestly half the appeal of weeknight cooking.
02 -
  • Don't skip the deglazing step—all those browned bits on the pan bottom are pure umami and they're what make the sauce taste like it's been simmering for hours.
  • If your sauce looks too thin after cooking, don't panic; it will continue to thicken as it sits and cools slightly, so give it a minute before assuming you need to fix it.
  • The chicken will continue cooking slightly after you remove it from heat, so pull it from the pan when it's just barely cooked through to avoid it becoming dry.
03 -
  • Use medium-high heat when searing the chicken—this is not the time to be timid, as a proper crust means deeper flavor in every bite.
  • Resist the urge to crowd the pan with too many mushrooms at once; cook them in batches if needed so they brown instead of steam into sadness.

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