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Chicken

Creamy Garlic Mushroom Chicken

Golden, juicy chicken breasts simmered in a silky garlic and mushroom cream sauce. One skillet, about 30 minutes, and plenty of sauce for mashed potatoes, rice or pasta.

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A chicken breast in a creamy sauce on a white plate
Photo: Food at the Restaurante Associação Agrícola de São Miguel 01 by Kritzolina, CC BY-SA 4.0, via Wikimedia Commons

This is the kind of dinner that looks like it took far more effort than it did. Chicken breasts are pounded to an even thickness, browned hard in a hot skillet, then finished in a garlicky mushroom sauce made in the same pan. The browned bits left behind by the chicken dissolve into the cream and give the sauce a deep, savory flavor without any long simmering.

Why this recipe works

  • Even thickness means juicy chicken. Chicken breasts are thick at one end and thin at the other. Pounding them to about ¾ inch (2 cm) lets them cook evenly, so the thin end does not dry out while the thick end catches up.
  • A hard sear. A hot pan and dry chicken give a golden crust. Leave the chicken alone for the first few minutes so it releases cleanly.
  • Mushrooms browned, not steamed. Cooking the mushrooms in a single layer until their liquid evaporates concentrates their flavor.
  • Broth before cream. Reducing the broth first lifts the browned bits from the pan and keeps the sauce from tasting flat.

Which mushrooms to use

Cremini (chestnut) mushrooms have more flavor than white button mushrooms and are easy to find. A mix with a few shiitake or oyster mushrooms is lovely. Slice them about ¼ inch (5 mm) thick so they brown quickly.

What to serve with it

Something to catch the sauce: mashed potatoes, rice, egg noodles, crusty bread or buttered pasta. Add green beans, broccoli or a simple salad on the side. For a pasta night with a similar sauce, try this homemade chicken Alfredo.

FAQ

Can I use chicken thighs?

Yes. Use 6 to 8 boneless, skinless thighs. They need no pounding and take about 6 to 7 minutes per side. Thighs stay juicy even if they cook a little longer.

How do I know the chicken is done?

An instant-read thermometer is the surest way: chicken is safe at 165°F (74°C) in the thickest part. The chicken also finishes cooking in the sauce, so take it out of the pan at about 155°F (68°C) after searing.

Can I make it without cream?

Use half-and-half and stir in 2 tablespoons of cream cheese to stop it splitting, or use full-fat coconut milk for a dairy-free version with a gentle coconut flavor.

Creamy Garlic Mushroom Chicken

Print recipe

Prep time
Cook time
Total time
Servings
4
Yield
4 chicken breasts with sauce
Difficulty
Easy
Course
Dinner
Cuisine
American

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. If the chicken breasts are large, slice them in half horizontally. Cover with plastic wrap and pound with a rolling pin or meat mallet to an even ¾ inch (2 cm) thickness. Pat dry with paper towels.

  2. Mix ¾ teaspoon of the salt with the pepper, garlic powder and paprika, and season the chicken on both sides.

  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook without moving it for 5 to 6 minutes, until deep golden underneath. Turn and cook for 4 to 5 minutes more, until it reaches about 155°F (68°C) inside. Transfer to a plate.

  4. Reduce the heat to medium and add the butter to the pan. Add the mushrooms in a single layer with the remaining ¼ teaspoon of salt and cook, stirring occasionally, for 5 to 6 minutes, until browned and any liquid has evaporated.

  5. Add the garlic and thyme and cook for 30 seconds, until fragrant. Pour in the broth and scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, until reduced by about half.

  6. Stir in the cream and Parmesan and simmer gently for 2 to 3 minutes, until the sauce coats the back of a spoon.

  7. Return the chicken and any juices from the plate to the pan. Spoon the sauce over and simmer for 2 to 3 minutes, until the chicken reaches 165°F (74°C). Sprinkle with parsley and serve.

Notes

  • The sauce thickens as it stands. Loosen it with a splash of broth if needed.
  • For extra color, stir in a large handful of baby spinach or a few chopped sun-dried tomatoes with the cream.

Tips

  • Use a stainless steel or cast iron skillet rather than nonstick for the best browned bits and the most flavorful sauce.
  • Do not crowd the mushrooms. If your pan is small, brown them in two batches.

Substitutions

  • White wine: replace ¼ cup (60 ml) of the broth with dry white wine for a brighter sauce.
  • Parmesan: Pecorino Romano works; reduce the salt slightly.
  • Dairy-free: use olive oil instead of butter, full-fat coconut milk instead of cream, and skip the cheese.

Storage and reheating

  • Refrigerate in an airtight container for up to 3 days.
  • Reheat gently on the stove over low heat with a splash of broth, or in the microwave at 50% power. Cream sauces can split if boiled.
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