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–+ servings
Close-up of seared chicken breast smothered in a rich, creamy mushroom sauce, featuring visible sliced mushrooms.

Creamy Mushroom Chicken

This recipe provides instructions for making chicken breasts cooked in a creamy mushroom sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts About 6 ounces each
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
For the Sauce
  • 1 tbsp butter
  • 8 oz sliced mushrooms
  • 2 cloves garlic Minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese Grated
  • 1 tsp dried thyme

Equipment

  • Large skillet
  • Tongs

Method
 

  1. Season the chicken breasts on both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 to 7 minutes.
  4. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 3 minutes.
  6. Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
  7. Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and let it warm through for 1 to 2 minutes.
  8. Serve the creamy mushroom chicken immediately.

Notes

You can serve this dish over pasta, rice, or with steamed vegetables.

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