Description
This Creamy Mushroom Chicken features tender, pan-seared chicken breasts smothered in a rich, velvety cream sauce with garlic, herbs, and earthy mushrooms. Ready in just 30 minutes, this one-pan dinner is perfect for busy weeknights but elegant enough for entertaining!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½ lbs)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
For the Mushroom Cream Sauce:
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy cream
- ½ cup chicken broth
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon all-purpose flour (optional, for thicker sauce)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Chicken – Pat chicken breasts completely dry with paper towels. If any pieces are thicker than ¾ inch, pound them to even thickness using a meat mallet. Season both sides generously with salt, pepper, garlic powder, and paprika.
- Sear the Chicken – Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the pan is hot and butter is melted, add chicken breasts. Sear for 5-6 minutes on the first side without moving them (this creates a golden crust), then flip and cook for another 4-5 minutes until the internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil to keep warm.
- Sauté the Mushrooms – In the same skillet (don’t wipe it out!), add remaining 1 tablespoon butter. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they’re golden brown and have released their moisture. The mushrooms should be tender and caramelized.
- Build the Sauce Base – Add minced garlic to the mushrooms and sauté for 30-60 seconds until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the pan (this is pure flavor!). Let it simmer for 2-3 minutes until reduced by half.
- Create the Cream Sauce – Reduce heat to medium-low. Stir in heavy cream, chicken broth, and fresh thyme. If using flour for a thicker sauce, whisk it into the cream before adding. Bring to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until slightly thickened.
- Add Cheese and Season – Stir in freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed. The sauce should coat the back of a spoon nicely.
- Return Chicken to Pan – Nestle the chicken breasts back into the skillet, along with any accumulated juices. Spoon sauce over the chicken and let it simmer for 2-3 minutes to reheat and let the flavors meld together.
- Garnish and Serve – Remove from heat, sprinkle with fresh chopped parsley, and serve immediately while hot and creamy!
Notes
- Chicken Thickness: For even cooking, chicken breasts should be relatively uniform in thickness (about ½ to ¾ inch). Pound thicker pieces or butterfly them.
- Don’t Overcook: Chicken is done at 165°F internal temperature. Overcooking makes it dry and tough.
- Wine Substitute: Replace white wine with additional chicken broth plus 1 tablespoon lemon juice for acidity.
- Gluten-Free: Skip the flour or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken.
- Thicker Sauce: If your sauce is too thin, simmer longer uncovered. If too thick, add a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 chicken breast with ¾ cup sauce
- Calories: 445
- Sugar: 2g
- Sodium: 585mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg