Go Back
Pan-seared chicken breasts smothered in a creamy mushroom and garlic sauce with fresh parsley

Creamy Chicken with Melting Mushrooms

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, halved horizontally
  • 16 oz cremini mushrooms, sliced thin
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season the chicken breasts on both sides with salt and black pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Sear chicken for 5 to 7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside on a plate.
  3. Lower heat to medium and add butter to the same skillet. Once melted, add the mushrooms and sauté for 8 to 10 minutes until they release moisture and become very soft.
  4. Add the minced garlic and dried thyme to the mushrooms; cook for 1 minute until fragrant.
  5. Deglaze the skillet with chicken stock, scraping any browned bits from the bottom. Pour in the heavy cream.
  6. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until the liquid thickens slightly.
  7. Whisk in the Parmesan cheese until smooth and incorporated.
  8. Return the chicken and any collected juices to the skillet. Simmer for 2 minutes to coat the chicken in the sauce.
  9. Garnish with fresh parsley before serving.