Creamy Garlic Mushroom Chicken (Printable)

Tender chicken breasts cooked in a rich garlic and mushroom sauce for a cozy meal.

# What You 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 needed)
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 pepper, to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat, then sear chicken breasts 4 to 5 minutes per side until golden and cooked through. Remove from skillet and cover to keep warm.
03 - In the same skillet, add sliced mushrooms and diced onions. Cook, stirring occasionally, until softened and golden brown, about 5 to 6 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the skillet bottom. Stir in heavy cream, Dijon mustard, dried thyme, and dried parsley. Bring mixture to a gentle simmer.
05 - Return chicken breasts to the skillet and spoon sauce over them. Simmer for 5 to 7 minutes until sauce thickens and chicken is heated through.
06 - Taste sauce and season with additional salt and pepper as desired.
07 - Garnish with chopped fresh parsley if using and serve immediately.

# Expert Tips:

01 -
  • The sauce is so silky and rich that even plain rice becomes restaurant-worthy underneath it.
  • Everything finishes in under 45 minutes, making weeknight dinners feel less stressful.
  • It's the kind of dish that tastes like you've been cooking all day, but you haven't.
02 -
  • Don't skip the searing step—it's what gives you that restaurant-quality crust and prevents the chicken from tasting bland.
  • If your sauce seems too thin after the chicken goes back in, let it simmer a bit longer; it will thicken as the liquid reduces.
  • Overcooked chicken breast is tough, so aim for an internal temperature of 160–165°F and pull it from heat right there.
03 -
  • Make the sauce a day ahead if you want, then just reheat gently with the chicken tucked back in—it actually tastes better as flavors meld overnight.
  • If cream feels too heavy, use half-and-half instead, though you might need to simmer a bit longer for the sauce to thicken.

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