Seared chicken breasts are enveloped in a luscious, garlic-infused mushroom cream sauce, finished with a touch of fresh herbs. This comforting and elegant dish is ideal for both weeknight meals and dinner parties, offering bold flavor and rich texture with minimal effort.
Why You’ll Love This Recipe
This dish is the epitome of comfort food with a touch of sophistication. The creamy garlic mushroom sauce is deeply savory and full of umami, thanks to the combination of sautéed mushrooms, Parmesan, and Dijon mustard. It’s a one-pan meal that’s easy to prepare yet impressive enough to serve guests. Plus, it’s versatile—pair it with pasta, rice, or vegetables for a complete and satisfying dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 tablespoon chopped parsley (for garnish)
Directions
- Season both sides of the chicken breasts with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5–6 minutes per side, or until golden brown and fully cooked. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté for 5–6 minutes until softened and lightly browned.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the Dijon mustard and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes.
- Pour in the heavy cream and add the Parmesan cheese. Stir continuously until the sauce is smooth and slightly thickened, about 3–4 minutes.
- Add the thyme and return the cooked chicken breasts to the skillet. Spoon sauce over the top and let simmer for another 2–3 minutes to heat through.
- Garnish with chopped parsley and serve immediately.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Protein: Substitute chicken with boneless pork chops or turkey cutlets.
- Mushrooms: Use a mix of wild mushrooms for deeper flavor or try shiitake for a meaty texture.
- Herbs: Replace thyme with rosemary or tarragon for a different aromatic profile.
- Cheese: Add a touch of Gruyère or Fontina for a creamier, more decadent sauce.
- Low-dairy: Use coconut cream and nutritional yeast in place of heavy cream and Parmesan for a dairy-free version.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. You can also microwave in short intervals, covered, until warmed through.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and provide even more flavor due to their higher fat content.
How do I know when the chicken is cooked?
Chicken is fully cooked when its internal temperature reaches 165°F (74°C). A meat thermometer is recommended for accuracy.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared a day in advance and stored in the fridge. Reheat it gently before serving.
What sides pair best with this dish?
Mashed potatoes, pasta, rice, or steamed vegetables are all excellent choices to complement the creamy sauce.
Can I freeze this dish?
It’s not ideal to freeze cream-based sauces as they may separate upon thawing. For best results, enjoy fresh or refrigerate for a few days.
Is this dish gluten-free?
Yes, as long as you ensure your chicken broth and Dijon mustard are gluten-free, this recipe contains no gluten.
How can I thicken the sauce further?
Simmer the sauce a bit longer or add a slurry of cornstarch and water (1 tsp cornstarch mixed with 1 tbsp water) to reach the desired consistency.
Can I make it spicy?
Add a pinch of red pepper flakes or a dash of hot sauce to introduce heat to the cream sauce.
What can I use instead of heavy cream?
You can use half-and-half or evaporated milk, though the sauce may be slightly less rich.
Can I add vegetables to the sauce?
Yes, spinach, kale, or peas can be added towards the end of cooking for extra nutrition and color.
Conclusion
Creamy Garlic Mushroom Chicken is a luxurious, one-pan dinner that combines hearty seared chicken with a rich, savory sauce. It’s simple to make, deeply flavorful, and highly customizable—making it a dependable go-to for both family dinners and special occasions. Whether paired with pasta or vegetables, it’s a dish that brings warmth and satisfaction to the table every time.
Print
Creamy Garlic Mushroom Chicken
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Seared chicken breasts are smothered in a luscious garlic mushroom cream sauce with hints of Dijon, thyme, and Parmesan, perfect for a cozy and comforting meal.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Season both sides of the chicken breasts with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5–6 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add mushrooms and sauté for 5–6 minutes until softened and golden.
- Add garlic and cook for 1 minute until fragrant.
- Stir in Dijon mustard and chicken broth, scraping any browned bits from the pan. Let simmer for 2–3 minutes.
- Pour in heavy cream and Parmesan cheese. Stir until smooth and slightly thickened, about 3–4 minutes.
- Add thyme and return chicken to the skillet, spooning sauce over the top. Simmer for another 2–3 minutes to warm through.
- Garnish with chopped parsley and serve hot over mashed potatoes, pasta, or rice.
Notes
- Use boneless thighs for a juicier variation.
- Substitute white wine for half of the chicken broth for added depth.
- Great served with mashed potatoes, pasta, or crusty bread.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
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