Creamy Garlic Chicken with Wild Mushrooms and Thyme
Ingredients
- 4chicken breasts (boneless, skinless)
- 12 ouncesmixed mushrooms
- 4 clovesgarlic
- 3 sprigsfresh thyme
- ½ cupdry white wine
- ¾ cupheavy cream
- ½ cupchicken broth
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1lemon
Prep
- 01
Slice the mixed mushrooms into 1/4-inch pieces.
- 02
Mince 4 cloves garlic.
- 03
Cut 1 lemon in half and set aside.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and sear for 6 minutes per side until golden. Transfer to a plate.
- 03
In the same skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 04
Add the minced garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes.
- 05
Stir in the chicken broth and heavy cream. Return the chicken to the skillet and nestle it into the sauce. Add the thyme sprigs.
- 06
Reduce heat to medium and simmer for 8–10 minutes, until the chicken is cooked through (an instant-read thermometer should register 165°F at the thickest part).
- 07
Remove from heat and discard the thyme sprigs. Finish with the remaining 1 1/2 tablespoons butter and a squeeze of fresh lemon juice. Taste and adjust seasoning if needed. Serve over rice, pasta, or crusty bread.
Spice Tips
This is mild and creamy as written. For warmth, add 1/4 teaspoon Dijon mustard to the sauce, or a pinch of smoked paprika when you add the mushrooms. A small pinch of cayenne works too if you want gentle heat.
Make ahead: Prep the mushrooms and garlic in the morning and store in containers in the fridge. The dish reheats gently over low heat with a splash of broth or cream. For a lighter version, use half-and-half instead of heavy cream or swap in crème fraîche.