Description
A rich and comforting chicken dinner featuring golden-seared chicken breasts simmered in a creamy mushroom and garlic sauce, perfect for weeknights or special occasions.
Ingredients
4 boneless, skinless chicken breasts (about 6–7 ounces each / 170–200 g each)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
3 tablespoons olive oil
2 tablespoons unsalted butter
10 ounces (285 g) cremini or white mushrooms, sliced
4 cloves garlic, minced
1 small yellow onion, finely diced
1 tablespoon all-purpose flour
1 cup (240 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
½ cup (50 g) freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
Pat chicken dry and season with salt, pepper, garlic powder, and dried thyme.
Heat olive oil in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden. Remove and set aside.
In the same skillet, melt butter. Add mushrooms and cook 6–8 minutes until browned.
Add diced onion and cook 3–4 minutes. Stir in garlic and cook 30 seconds.
Sprinkle flour over mixture and cook 1 minute.
Slowly whisk in chicken broth, then add heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Simmer until thickened.
Return chicken to the skillet and simmer 8–10 minutes until internal temperature reaches 165°F (74°C).
Garnish with fresh parsley and serve hot.
Notes
For a lighter sauce, substitute half-and-half for heavy cream.
If sauce becomes too thick, add 2–3 tablespoons chicken broth.
Best served fresh but can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes