Garlic and Mushroom Chicken
A quick and comforting skillet dinner featuring seared chicken breasts in a rich garlic-and-mushroom cream sauce, finished with fresh parsley.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (boneless, skinless), about 6–8 oz each Pound thicker ends for even cooking.
- 1 cup mushrooms, sliced (cremini, white button, or baby bella) Avoid overcrowding; cook in a hot pan.
- 2 tablespoons garlic, minced (about 6 cloves)
- 1 cup heavy cream For lighter version use half-and-half plus cornstarch.
- 2 tablespoons olive oil Used for searing chicken.
- to taste salt and freshly ground black pepper
- for garnish fresh parsley, chopped
Instructions
Searing Chicken
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add chicken breasts and cook 5–7 minutes per side until golden and juicy. Remove chicken to a plate and tent with foil.
Preparing the Sauce
- In the same skillet, add minced garlic and sliced mushrooms. Sauté 4–6 minutes until mushrooms are golden and garlic is fragrant.
- Pour in the heavy cream and stir to combine, bringing the sauce to a gentle simmer. Taste and season with more salt and pepper if needed.
Finishing the Dish
- Return the chicken to the skillet and let it simmer in the sauce for 2–4 minutes to reheat and meld flavors.
- Serve hot, spooning sauce and mushrooms over the chicken and finishing with a sprinkle of chopped fresh parsley.
Notes
Pairs well with mashed potatoes, buttered egg noodles, or steamed rice. For lower-carb, serve over sautéed spinach or cauliflower mash. Refrigerate leftovers for up to 3–4 days. Reheat gently and consider adding a splash of cream to revive the sauce.