This Creamy Mushroom Chicken is a rich, comforting dinner that feels restaurant-worthy but is easy to make at home! Juicy chicken breasts are smothered in a velvety garlic mushroom sauce that’s full of savory flavor. Cozy, satisfying, and perfect served over rice, pasta, or mashed potatoes for a delicious weeknight meal.
Servings:Â 6
Ingredients
- 1½ lb 680 g boneless, skinless chicken breasts or thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz 225 g mushrooms, sliced (button or cremini)
- 3 cloves garlic minced
- 1 cup 240 ml chicken broth
- ¾ cup 180 ml heavy cream
- ½ cup 50 g grated Parmesan cheese
- 1 tsp dried thyme or Italian seasoning
- 1 tbsp cornstarch + 2 tbsp water optional, for thicker sauce
- Fresh parsley chopped (optional, for garnish)
Instructions
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Season the chicken
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Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
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Sear the chicken
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Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
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Cook the mushrooms
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In the same skillet, melt the butter. Add sliced mushrooms and cook for 5–6 minutes until browned and tender.
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Add garlic & build the sauce
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Stir in the minced garlic and cook for 30 seconds. Pour in the chicken broth, scraping up any browned bits from the pan.
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Make it creamy
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Lower the heat and stir in the heavy cream, Parmesan cheese, and thyme. Simmer for 3–4 minutes until slightly thickened.
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Optional: Add the cornstarch slurry if you want a thicker sauce.
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Finish cooking
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Return the chicken to the skillet, spoon sauce over the top, and simmer for 6–8 minutes until the chicken is fully cooked and tender.
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Serve
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Garnish with fresh parsley and serve hot.