There are certain dinners that instantly make a house feel warmer the moment they hit the stove. Creamy Mushroom Chicken is one of those meals for me. It’s the kind of recipe that brings everyone closer to the kitchen, asking, “Is it almost ready?” while the scent of garlic, butter, and mushrooms fills the air.
Prep Time: 15minutes minutes
Cook Time: 25minutes minutes
Servings: 6
Ingredients
- 1½ lb 680 g boneless, skinless chicken breasts or thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz 225 g mushrooms, sliced (button or cremini)
- 3 cloves garlic minced
- 1 cup 240 ml chicken broth
- ¾ cup 180 ml heavy cream
- ½ cup 50 g grated Parmesan cheese
- 1 tsp dried thyme or Italian seasoning
- 1 tbsp cornstarch + 2 tbsp water optional, for thicker sauce
- Fresh parsley chopped (optional, for garnish)
Instructions
- Season the chicken
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- Sear the chicken
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
- Cook the mushrooms
- In the same skillet, melt the butter. Add sliced mushrooms and cook for 5–6 minutes until browned and tender.
- Add garlic & build the sauce
- Stir in the minced garlic and cook for 30 seconds. Pour in the chicken broth, scraping up any browned bits from the pan.
- Make it creamy
- Lower the heat and stir in the heavy cream, Parmesan cheese, and thyme. Simmer for 3–4 minutes until slightly thickened.
- Optional: Add the cornstarch slurry if you want a thicker sauce.
- Finish cooking
- Return the chicken to the skillet, spoon sauce over the top, and simmer for 6–8 minutes until the chicken is fully cooked and tender.
- Serve
- Garnish with fresh parsley and serve hot.