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Creamy Garlic Chicken with Mushrooms

Tender chicken breasts and savory mushrooms are seared to perfection, then simmered in a rich, creamy garlic and herb sauce. This one-pan wonder is ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts about 6 oz each, pounded to even thickness
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 2 tbsp olive oil divided
  • 12 oz cremini mushrooms sliced (baby bellas)
  • 4 cloves garlic minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 cup chicken broth low-sodium recommended
  • 1/2 cup heavy cream or half-and-half for a lighter sauce
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet (10-12 inch, stainless steel or cast iron preferred)
  • Tongs
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chef's knife and cutting board

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with 3/4 tsp of the salt and 1/4 tsp of the pepper. This step is crucial for a good sear and flavor penetration.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken. Cook for 5-7 minutes per side, without moving, until deeply golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent with foil.
  3. Add the remaining 1 tbsp of oil to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, for 5-6 minutes until they have released their liquid and are nicely browned. Add the garlic and thyme, cooking for just 30 seconds until fragrant.
  4. Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
  5. Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth. Season the sauce with the remaining salt and pepper. Taste and adjust seasoning.
  6. Return the chicken and any accumulated juices back to the skillet. Spoon the sauce over the chicken and let it warm through for 2 minutes. Garnish with fresh parsley and serve immediately.

Notes

Chef's Tips:
• For the best sear, ensure your chicken is dry and your pan is properly hot before adding it.
• Don't crowd the pan when cooking the mushrooms, or they will steam instead of brown.
• Serve over mashed potatoes, egg noodles, or rice to soak up the delicious sauce.
Food Safety:
• Always cook chicken to a minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
• Store leftovers in a sealed container in the refrigerator within 2 hours of cooking.