Creamy Garlic Chicken Mushrooms (Print-Friendly Version)
Tender chicken breasts cooked in a creamy garlic sauce with mushrooms for a quick, hearty meal.
# What You'll Need:
→ Proteins
01 -
4 boneless skinless chicken breasts (approximately 680 g total), patted dry
→ Fats and Oils
02 -
15 ml extra virgin olive oil
03 -
30 g unsalted butter
→ Produce
04 -
250 g fresh white button or cremini mushrooms, sliced
05 -
15 g fresh parsley, finely chopped
→ Liquids
06 -
120 ml low sodium chicken broth
07 -
120 ml heavy cream
→ Seasonings
08 -
1 tsp garlic powder
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Pat chicken breasts dry with paper towels. Evenly season both sides with salt and freshly ground black pepper to enhance flavor and improve browning.
02 -
Heat olive oil and butter together in a large skillet over medium-high heat until butter bubbles. Place chicken breasts in a single layer and sear without moving for 5 minutes until deep golden crust develops. Flip and sear the opposite side for 5 minutes. Remove chicken from pan and set aside on a plate.
03 -
Add sliced mushrooms to the same skillet. Cook over medium heat for about 5 minutes, stirring occasionally, allowing mushrooms to brown evenly and release moisture.
04 -
Pour chicken broth and heavy cream into the skillet with mushrooms. Scrape the bottom of the pan to incorporate browned bits. Stir in garlic powder, salt, and pepper to taste. Gently combine until sauce is smooth.
05 -
Nestle seared chicken breasts back into the skillet. Spoon sauce over each piece, reduce heat to low, cover, and simmer for 10 to 15 minutes until internal temperature of chicken reaches 74°C, allowing sauce to thicken and chicken to finish cooking gently.
06 -
Remove skillet from heat. Sprinkle freshly chopped parsley over the chicken and sauce. Adjust seasoning with additional black pepper if desired. Serve immediately over rice, pasta, or mashed potatoes.
# Additional Tips:
01 -
A splash of white wine can be added to the sauce for enhanced depth of flavor. Use fresh mushrooms for optimal taste and texture. Let chicken rest for 5 minutes after cooking to retain juices. Browned bits on the pan add richness—do not discard before making the sauce.