Tender, golden-brown chicken breasts smothered in a rich, creamy mushroom and garlic sauce. A comforting, family-friendly dinner that comes together in one skillet.
Recipe Details
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- ½ cup (60 g) all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Mushroom Sauce
- 8 oz (225 g) mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- ¾ cup (180 ml) heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup (50 g) grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
1. Prepare the chicken
If the chicken breasts are very thick, carefully slice them horizontally or gently pound them to an even thickness.
In a shallow bowl, combine flour, paprika, garlic powder, salt, and black pepper.
Coat each chicken breast lightly in the seasoned flour. Shake off excess flour.
2. Brown the chicken
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken and cook for approximately 4–5 minutes per side, until nicely golden brown.
The chicken doesn’t need to be completely cooked through at this point.
Transfer it to a plate and set aside.
3. Cook the mushrooms
Using the same skillet, add the sliced mushrooms.
Cook for 5–7 minutes, stirring occasionally, until the mushrooms soften and their excess moisture has cooked away.
Add the chopped onion and cook for another 2–3 minutes.
4. Add the garlic
Add the minced garlic and thyme.
Cook for about 30–60 seconds, stirring constantly, until fragrant.
Be careful not to burn the garlic.
5. Make the creamy sauce
Pour in the chicken broth.
Scrape the browned bits from the bottom of the skillet with a wooden spoon. These add lots of flavor.
Simmer for 2–3 minutes.
Reduce the heat to medium-low and add the heavy cream.
Stir well.
6. Add Parmesan
Stir in the grated Parmesan cheese.
Continue cooking gently for 2–3 minutes, until the sauce becomes creamy and slightly thickened.
Avoid boiling the sauce aggressively.
7. Return the chicken
Place the browned chicken breasts back into the skillet.
Spoon the mushroom sauce over the chicken.
Cover loosely and simmer for approximately 5–8 minutes, or until the chicken is completely cooked through.
For food safety, chicken should reach 165°F (74°C) in the thickest part.
8. Garnish and serve
Taste the sauce and adjust the salt and pepper if needed.
Sprinkle with fresh parsley.
Serve hot with the creamy mushroom sauce spooned generously over the chicken.
What to Serve With It
This chicken pairs beautifully with:
- Mashed potatoes
- Rice
- Pasta
- Egg noodles
- Roasted potatoes
- Steamed green beans
- Broccoli
- Crusty bread
- A simple green salad
Tips for the Best Chicken
Don’t overcrowd the skillet. Brown the chicken in batches if necessary.
Don’t slice the chicken immediately. Letting it rest briefly helps retain moisture.
Use mushrooms you enjoy. Cremini, white button, or baby bella mushrooms all work well.
Keep the sauce at a gentle simmer. High heat can make a cream sauce separate.
Want a thicker sauce? Simmer it uncovered for a few extra minutes.
Easy Substitutions
No heavy cream?
Use half-and-half for a lighter sauce, although it may be slightly less rich.
No Parmesan?
You can leave it out or use another finely grated hard cheese.
Want more garlic?
Increase the garlic to 4–5 cloves.
Want extra vegetables?
Add spinach, peas, broccoli, or sliced bell peppers.
Want more mushroom flavor?
Increase the mushrooms to 12 oz (340 g).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over low to medium-low heat. Add a small splash of chicken broth or cream if the sauce has thickened too much.
Frequently Asked Questions
Q: Can I use chicken thighs?
Yes! Boneless, skinless chicken thighs work very well and stay particularly tender. Adjust the cooking time as needed.
Q: Can I make this without flour?
Yes. Simply season the chicken and brown it directly in the skillet. The sauce can be thickened separately if desired.
Q: Why is my creamy sauce too thin?
Let it simmer gently uncovered for a few minutes so some of the liquid evaporates. Parmesan will also help it thicken.
Q: Why did my cream sauce separate?
The heat may have been too high. Keep the sauce at a gentle simmer rather than a rapid boil.
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. You may need a little extra thickening.
Q: Can I add spinach?
Absolutely. Stir in a few handfuls of fresh spinach during the final few minutes of cooking.
Q: Can I prepare this ahead?
Yes. You can cook the chicken and sauce ahead and refrigerate them. Reheat gently before serving.
Q: Can I freeze it?
Cream-based sauces can sometimes change texture after freezing and thawing, so this dish is best enjoyed fresh or refrigerated.
Q: What mushrooms are best?
Cremini/baby bella mushrooms provide a particularly rich flavor, while white button mushrooms have a milder taste.
Q: How do I know the chicken is done?
The safest method is to check the thickest part with a food thermometer; it should reach 165°F (74°C).
❤️ Quick Recipe Summary
Season chicken → Coat lightly → Brown → Cook mushrooms & onion → Add garlic → Add broth & cream → Stir in Parmesan → Return chicken → Simmer until cooked → Garnish with parsley.
🍄 Creamy, savory, comforting, and perfect for an easy weeknight dinner!