Creamy Mushroom Garlic Chicken

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Creamy Mushroom Garlic Chicken

Creamy Mushroom Garlic Chicken

This dish features golden, pan-seared chicken breasts smothered in a rich, velvety garlic mushroom gravy. It’s a sophisticated meal that comes together in under 30 minutes, making it perfect for both busy weeknights and dinner parties.

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Servings: 4

Ingredients

  • Chicken: 4 boneless, skinless chicken breasts (pounded to even thickness)

  • Mushrooms: 8 oz (225g) fresh mushrooms, sliced (cremini or white button)

  • Garlic: 3 cloves, minced

  • Broth: 1 cup low-sodium chicken broth

  • Cream: 1/2 cup heavy cream (or half-and-half for a lighter version)

  • Flour: 2 tbsp all-purpose flour (for dredging)

  • Butter/Oil: 1 tbsp olive oil and 2 tbsp salted butter

  • Seasoning: 1 tsp dried thyme, salt, and black pepper to taste

  • Garnish: Fresh chopped parsley

Instructions

  1. Season & Dredge: Season the chicken breasts with salt and pepper. Lightly coat each piece in flour, shaking off any excess.

  2. Sear the Chicken: In a large skillet, heat the olive oil and 1 tbsp of butter over medium-high heat. Add the chicken and cook for 5–7 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

  3. Sauté Mushrooms: In the same skillet, add the remaining 1 tbsp of butter. Add the sliced mushrooms and cook until they are browned and the moisture has evaporated (about 5 minutes).

  4. Aromatics: Stir in the minced garlic and dried thyme. Cook for just 1 minute until fragrant.

  5. Deglaze & Simmer: Pour in the chicken broth, scraping the bottom of the pan to release the flavorful brown bits. Let it simmer for 2–3 minutes until the liquid reduces slightly.

  6. Make it Creamy: Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for another 2 minutes until it starts to thicken.

  7. Combine: Place the chicken breasts back into the skillet. Spoon the creamy mushroom sauce over the chicken and let everything simmer together for 1–2 minutes to heat through.

  8. Serve: Garnish with fresh parsley and serve immediately.

Variations & Tips

  • Low Carb/WW Friendly: To make this lower in calories, use Greek yogurt instead of heavy cream (add it at the very end off the heat to prevent curdling) and skip the flour dredge.

  • Side Dishes: Serve this over mashed cauliflower (for low carb), roasted potatoes, or pasta.

  • Extra Flavor: Add a splash of white vinegar or lemon juice to the sauce for a bit of tang that cuts through the richness of the cream.

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