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Creamy Garlic Mushroom Chicken

Creamy garlic mushroom chicken features golden skillet-seared chicken breasts in a rich sauce with browned cremini mushrooms, garlic, thyme, and cream. It simmers in one skillet until the chicken reaches 165°F, making a comforting dinner with a lightly thickened sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 555
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 4 chicken breasts boneless, skinless; about 1 1/2 pounds; pounded to an even 1/2-inch thickness
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the sauce
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 0.75 cup heavy cream
  • 1 tsp thyme leaves fresh
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 12-inch skillet

Method
 

Cook the chicken
  1. Season the chicken on both sides with 1/2 teaspoon of the salt and the pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat, then cook the chicken for 2–3 minutes per side until golden; transfer to a plate.
Make the sauce
  1. Melt the butter in the skillet, add the mushrooms, and cook over medium heat for 5–7 minutes until browned and their released liquid has evaporated.
  2. Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute.
  3. Gradually whisk in the broth and cream, then stir in the thyme and remaining 1/4 teaspoon salt; bring to a simmer and cook for 2–3 minutes until lightly thickened.
  4. Return the chicken and any juices to the skillet and simmer gently for 3–6 minutes, turning once, until the thickest part of each breast reaches 165°F; stir in the parsley and serve.

Notes

For tender chicken, pound the breasts to an even thickness and check the thickest part with a thermometer. Refrigerate leftovers for 3–4 days; freezing is possible, though the cream sauce may separate when reheated. For a dairy-free variation, use dairy-free butter and unsweetened oat cream.