Creamy Garlic Chicken with Pan-Roasted Mushrooms
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 1 poundmushroom (cremini or button)
- 4 clovesgarlic
- 1 mediumshallot
- ¾ cupchicken broth
- ⅓ cupheavy cream
- ½ cupdry white wine
- 3 tablespoonolive oil
- 1 tablespoonbutter
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- 2 tablespoonfresh parsley
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 medium shallot.
- 03
Clean and halve 1 pound mushrooms.
- 04
Chop 2 tablespoons fresh parsley.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, lay chicken in the pan without moving it. Cook for 6 minutes until golden brown, then flip and cook another 5–6 minutes until cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and the butter. Add mushrooms in a single layer and cook undisturbed for 4 minutes until browned on one side. Stir, season with salt and pepper, and cook another 3 minutes until tender. Transfer to the plate with chicken.
- 04
Add minced shallot to the skillet and cook for 1 minute until softened. Add minced garlic and thyme and cook for 30 seconds until fragrant.
- 05
Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- 06
Add chicken broth and cream, stirring to combine. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
- 07
Return chicken and mushrooms to the skillet along with any accumulated juices. Stir gently to coat, and warm through for 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- 08
Divide between plates, scatter fresh parsley over the top, and serve with egg noodles, rice, or crusty bread.
Spice Tips
For subtle depth, add a pinch of Dijon mustard or a splash of balsamic vinegar to the sauce. A crack of fresh black pepper at the end brightens the dish. If you like warmth, a small pinch of red pepper flakes works quietly in the background.
Make ahead: Season the chicken and mushrooms in the morning, and store in the fridge. Brown them just before dinner. Leftovers keep for 2 days and reheat gently on the stove with a splash of broth.