Description

This Mushroom Chicken is a simple yet rich dish featuring tender chicken breasts smothered in a creamy mushroom and garlic sauce. It’s easy to make in one pan, full of flavor, and perfect served over mashed potatoes, rice, or pasta.

Ingredients

4 boneless, skinless chicken breasts (or thighs)
Salt and pepper, to taste
1/2 tsp garlic powder
1/2 tsp paprika
2 tbsp olive oil
2 tbsp butter
8 oz mushrooms, sliced (cremini or button work great)
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup heavy cream (or half-and-half for a lighter option)
1/4 cup grated Parmesan cheese (optional, for richness)
1 tsp dried thyme or Italian seasoning

Fresh parsley, chopped (for garnish)

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Instructions

Season and sear chicken:
Season chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden (about 4–5 minutes per side). Remove and set aside.
Cook mushrooms:
In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5–7 minutes until mushrooms are golden and their moisture has cooked off.
Add garlic and deglaze:
Stir in garlic and cook for 30 seconds. Add chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes.
Make the sauce:
Stir in cream, Parmesan (if using), and thyme. Simmer for 2–3 minutes until slightly thickened.
Return chicken to the pan:
Add the chicken back to the skillet and spoon sauce over the top. Simmer for 5–7 minutes, or until chicken is cooked through (internal temp of 165°F / 74°C).

Garnish and serve:
Sprinkle with fresh parsley and serve hot over mashed potatoes, rice, or pasta.

Notes

You can use boneless chicken thighs for more flavor and tenderness.
Add spinach or sun-dried tomatoes for a little twist.

For a dairy-free version, use coconut cream and skip the Parmesan.