Creamy Garlic Mushroom Chicken

$- Chicken Breasts - Mushrooms - Garlic - Heavy Cream - Chicken Broth - Olive Oil and Butter - Dried Thyme - Salt and Pepper - Fresh Parsley For this dish, I use two boneless, skinless chicken breasts. They cook quickly and stay juicy. Next, I add eight ounces of mushrooms. You can choose cremini or button mushrooms. Sliced mushrooms add great texture and flavor. Four cloves of minced garlic give a strong, savory taste. One cup of heavy cream makes the sauce rich and smooth. One cup of chicken broth adds depth to the flavor. I use one tablespoon each of olive oil and butter. They work well to cook the chicken. A teaspoon of dried thyme adds an herby aroma. I always season with salt and pepper to taste. Fresh parsley is perfect for garnishing. It adds a nice pop of color and freshness. Gather these ingredients to make your Creamy Garlic Mushroom Chicken. Each one plays a key role in the dish. Enjoy the creamy, savory delight! {{ingredient_image_1}} Start by seasoning the chicken breasts. Use salt and pepper on both sides. This adds flavor right away. You want to make sure the chicken is well coated. Set the seasoned chicken aside for later. Grab a large skillet and heat olive oil and butter on medium-high. When the oil is hot, add the chicken breasts. Cook them for about 5-6 minutes on each side. Look for a nice golden brown color. Once cooked through, remove the chicken from the skillet and set it aside. In the same skillet, toss in the sliced mushrooms. Sauté them for about 5 minutes. You want them soft and a little brown. Then add the minced garlic. Cook for another 1-2 minutes. Stir often so the garlic does not burn. Pour in the chicken broth next. Use a wooden spoon to scrape up any bits stuck to the bottom. This adds great flavor! Bring it to a simmer and let it reduce for about 3-4 minutes. The sauce will get a bit thicker. Now, lower the heat. Stir in the heavy cream and dried thyme. Mix it well. Let the sauce simmer for about 5 minutes until it thickens. Taste it and add more salt and pepper if you wish. Return the cooked chicken to the skillet. Spoon some sauce over the chicken. Let it simmer for another 2-3 minutes. This allows the chicken to soak up the tasty sauce. Once ready, serve the chicken on plates. Garnish it with chopped fresh parsley. This adds a nice touch. Enjoy your creamy garlic mushroom chicken with rice or pasta for a complete meal! For this dish, I love using cremini or button mushrooms. Both types offer great flavor. Cremini mushrooms have a slightly deeper taste. They add a rich, earthy note. Button mushrooms are milder, making them easy to enjoy. You can also mix both for a fun twist. Always choose fresh mushrooms for the best taste. Look for firm, smooth caps with no dark spots. Cooking chicken right is key to this meal. First, season the chicken breasts well with salt and pepper. Use a hot skillet with olive oil and butter. This helps create a nice golden crust. Cook each side for about 5-6 minutes. The chicken should be cooked through and no longer pink. Let it rest after cooking. This keeps it juicy and tender. Seasoning is vital for great flavor. In this recipe, I use garlic and dried thyme. Garlic gives a strong, savory kick. Be careful not to burn it; it cooks fast. Thyme adds earthiness and warmth. Adjust salt and pepper to your taste. Always taste the sauce before serving. You can also add a splash of lemon juice for brightness. To make a complete meal, serve with sides. Mashed potatoes work well and soak up the sauce. You can also pair it with rice or pasta for a filling dish. Steamed veggies like green beans or broccoli add color and nutrition. Don’t forget to garnish with fresh parsley. It adds a pop of color and fresh flavor. Enjoy your meal! Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of the dish. If you have it on hand, use fresh herbs instead of dried for a more vibrant taste. Don’t Rush the Sauté: Allow the mushrooms to brown properly before adding the garlic. This adds depth to their flavor and enhances the overall dish. Check Chicken Temperature: For perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Pair with Sides: This creamy garlic mushroom chicken pairs beautifully with rice, pasta, or a side of steamed vegetables to soak up the delicious sauce. {{image_2}} If you want a lighter dish, use half-and-half instead of heavy cream. It gives a nice creaminess but with fewer calories. You can also try coconut cream for a dairy-free option. It adds a subtle sweetness that pairs well with garlic and mushrooms. You can swap chicken breasts for chicken thighs. Thighs are juicier and add more flavor. If you like seafood, shrimp works great in this dish too. It cooks quickly and absorbs the sauce well. For a beef option, thinly sliced steak can also be delicious. To make this dish vegetarian, replace chicken with firm tofu or tempeh. Both options soak up flavors well. You can also add more vegetables like spinach or bell peppers for added texture. Use vegetable broth in place of chicken broth to keep the flavor rich. Want more flavor? Add fresh herbs like basil or rosemary for a twist. A pinch of red pepper flakes can give it a nice kick. For a smoky taste, try adding smoked paprika. Experimenting with these extras will make this dish your own! To keep your creamy garlic mushroom chicken fresh, store it in an airtight container. Let the dish cool to room temperature before sealing. This step helps prevent moisture build-up. For best taste, enjoy the dish within three days. Reheat the chicken in a skillet on medium heat. Add a splash of chicken broth or cream to keep it moist. Stir gently until warmed through. You can also use the microwave. Heat in short bursts, stirring in between, to avoid drying it out. You can freeze creamy garlic mushroom chicken for easy meals later. To freeze, let it cool completely. Transfer to a freezer-safe container or bag. It can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use chicken thighs. They add rich flavor and stay juicy. Thighs cook similarly to breasts, but may take a bit longer. Just check they reach 165°F for safe eating. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mix into the sauce while it simmers. It will thicken quickly. You can also simmer the sauce longer to reduce it. You can serve this dish with many sides. Here are some great options: - Rice - Mashed potatoes - Pasta - Steamed vegetables - A fresh salad These sides will soak up the sauce and add balance to your meal. Leftover Creamy Garlic Mushroom Chicken lasts for about 3 to 4 days in the fridge. Store it in an airtight container. Always reheat it to at least 165°F before eating. Yes, you can make this recipe ahead of time. Cook it fully and store it in the fridge. Just reheat it gently when you are ready to serve. Keep an eye on the sauce; it may need a little extra cream or broth when reheating. This blog post covered how to make a tasty Creamy Garlic Mushroom Chicken. You learned about the key ingredients and step-by-step instructions. We explored tips for the best flavors and variations to try. I also shared storage tips and answered common questions, ensuring you can make this dish easily. Remember, cooking is fun, so feel free to experiment and enjoy the process!$

Creamy Garlic Mushroom Chicken

A delicious and creamy chicken dish with garlic and mushrooms.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 2

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
8 oz mushrooms, sliced (cremini or button)
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon dried thyme
to taste salt and pepper
for garnishing fresh parsley, chopped

Instructions

Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides.
Cook Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes or until they are soft and start to brown. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Create the Sauce: Pour in the chicken broth and scrape any bits off the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 3-4 minutes.
Add Cream and Seasoning: Lower the heat and stir in the heavy cream and dried thyme. Mix well and let the sauce simmer until it thickens slightly (about 5 minutes). Taste and adjust seasoning with salt and pepper as necessary.
Combine Chicken with Sauce: Return the chicken breasts to the skillet, spoon some sauce over them, and let them simmer in the sauce for another 2-3 minutes to absorb flavors.
Serve: Garnish the dish with chopped fresh parsley before serving.

Notes

Serve with rice or pasta for a complete meal.

Keyword chicken, creamy, garlic, mushroom