Creamy Garlic Mushroom Chicken

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Tender, juicy chicken breasts seared to a golden finish and bathed in a rich, velvety garlic, mushroom, and parmesan cream sauce make Creamy Garlic Mushroom Chicken a true homestyle favorite. It comes together in one skillet in under 30 minutes, making it perfect for a cozy weeknight dinner.

Here is a delicious, foolproof recipe to make it from scratch:

Ingredients

For the Chicken:

  • 2 large boneless, skinless chicken breasts (cut horizontally into 4 thin cutlets)
  • 1 tsp garlic powder
  • ½ tsp Italian seasoning
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

For the Garlic Mushroom Cream Sauce:

  • 8 oz (225g) cremini or button mushrooms, sliced
  • 1 medium yellow onion (or 2 shallots), finely diced
  • 5 cloves garlic, minced
  • ¾ cup low-sodium chicken broth
  • ¾ cup heavy cream (or whipping cream)
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh thyme leaves (or ½ tsp dried thyme)
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

  1. Pat the chicken cutlets dry with paper towels. Season both sides generously with garlic powder, Italian seasoning, salt, and black pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Add the chicken cutlets and sear for 4 to 5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  4. Remove the chicken from the skillet and set it aside on a warm plate.

Step 2: Sauté the Mushrooms and Aromatics

  1. In the same skillet, add the remaining 1 tablespoon of butter. Toss in the sliced mushrooms and cook without moving them for 3 minutes to get a nice brown sear.
  2. Stir in the diced onion and cook for another 3 minutes until soft and translucent.
  3. Add the minced garlic and fresh thyme, cooking for 1 minute until fragrant.

Step 3: Build the Cream Sauce

  1. Pour in the chicken broth, scraping up any delicious browned bits stuck to the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
  2. Reduce the heat to medium-low and pour in the heavy cream. Stir well.
  3. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until the cheese melts completely and the sauce turns smooth and creamy.
  4. Simmer gently for 3 to 4 minutes until the sauce thickens to your liking. Season with salt and pepper to taste.

Step 4: Combine and Serve

  1. Return the seared chicken cutlets (and any resting juices) back into the skillet, spooning the rich garlic mushroom cream sauce generously over the top.
  2. Let everything simmer together for 2 minutes so the chicken absorbs the flavors of the sauce.
  3. Garnish with freshly chopped parsley and serve warm.

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