30-Minute Creamy Garlic Mushroom Chicken
Perfectly seared chicken breasts in a rich garlic mushroom sauce, ready in 30 minutes for a quick weeknight delight. Served with a velvety, aromatic sauce packed with earthy mushrooms and roasted garlic.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Cooking
- Cuisine: American
- Diet: Not Vegetarian
Ingredients
4 boneless skinless chicken breasts (5 oz each)
1 lb (450g) cremini or button mushrooms, sliced
3 cloves garlic, minced
1/2 cup (120ml) heavy cream
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon salt, divided
Black pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and pepper.
Add butter to the pan; once melted (2-3 minutes), cook chicken 5–6 minutes per side until golden brown and nearly cooked through. Remove and set aside.
In the same pan, sauté mushrooms and garlic in remaining butter 5-6 minutes until mushrooms brown. Add thyme and remaining 1/2 teaspoon salt, stirring 1 minute.
Pour in heavy cream, simmer 5–6 minutes until thickened. Return chicken to the pan, spoon sauce over, and cook 2–3 minutes until fully heated.
Serve warm with mashed potatoes or steamed vegetables.
Notes
Use a non-stick skillet for easier browning. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the cream sauce before simmering.
Leftovers keep refrigerated for 3 days.
Substitute milk or half-and-half for a lighter version (adjust cooking time; sauce won’t thicken as much).
Find it online: https://kindeat.com/30-minute-creamy-garlic-mushroom-chicken-2/