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Creamy Mushroom Chicken with Rich Sauce

A perfectly cooked chicken breast smothered in a creamy mushroom sauce and topped with fresh parsley.
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Prepare tender pan-seared chicken breasts smothered in a deep, savory sauce made with mushrooms, cream, and garlic.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season both sides of the chicken breasts generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
  4. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  5. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  6. Pour in the chicken broth. Bring the mixture to a simmer and let it reduce slightly, about 3 minutes.
  7. Stir in the heavy cream and Parmesan cheese. Continue to simmer gently until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
  8. Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken. Heat through for 1-2 minutes.
  9. Garnish with fresh parsley before serving.

Notes

  • For a richer flavor, use chicken thighs instead of breasts. Adjust cooking time accordingly.
  • If you skip the wine, replace it with an equal amount of extra chicken broth and a teaspoon of lemon juice for brightness.
  • To thicken the sauce quickly without reducing as much liquid, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce.

Nutrition

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