Name: Garlic Butter Mushroom Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 8 oz cremini or white mushrooms, sliced; 5 cloves garlic, minced; 1/2 cup chicken broth; 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese; 1 tablespoon fresh thyme leaves (or 1 tsp dried); 2 tablespoons chopped fresh parsley (optional, for garnish)

Jump to Recipe·Print Recipe

This Garlic Butter Mushroom Chicken is the kind of comfort food I crave after a long day—tender, juicy chicken breasts simmered in a rich garlic butter sauce, bursting with flavor from golden mushrooms, cream, and Parmesan. It’s simple, hearty, and perfect for a cozy weeknight dinner or when I want to impress without the fuss.

Garlic Butter Mushroom Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

Salt and black pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

8 oz cremini or white mushrooms, sliced

5 cloves garlic, minced

½ cup chicken broth

½ cup heavy cream

⅓ cup grated Parmesan cheese

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

I start by seasoning the chicken breasts generously with salt and black pepper on both sides.

In a large skillet over medium-high heat, I heat the olive oil and sear the chicken for about 5–6 minutes per side until golden and cooked through. Then I set the chicken aside.

Using the same skillet, I melt the butter and toss in the mushrooms, letting them sauté for 4–5 minutes until golden and softened.

I stir in the garlic and cook it for about a minute until the aroma fills the kitchen.

I deglaze the pan with the chicken broth, scraping up the browned bits that add so much flavor.

I pour in the heavy cream, stir in the Parmesan and thyme, and let everything simmer for 3–4 minutes until slightly thickened.

Finally, I return the chicken to the pan and let it simmer for another 2 minutes with the sauce spooned over the top.

I garnish with parsley and serve it hot—usually with something that can soak up that creamy, garlicky sauce.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 390 kcal per serving

Variations

I sometimes swap the chicken breasts for boneless thighs for extra juiciness.

For a low-dairy version, I use coconut cream and skip the Parmesan.

If I’m out of mushrooms, I use zucchini or spinach for a lighter take.

Adding a splash of white wine with the broth deepens the flavor beautifully.

A pinch of red pepper flakes gives it a gentle kick.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. The microwave works too—just cover and heat in 30-second intervals, stirring in between.

FAQs

How do I know when the chicken is fully cooked?

I make sure the chicken is golden on the outside and reaches an internal temperature of 165°F (75°C) to ensure it's cooked through and safe to eat.

Can I freeze Garlic Butter Mushroom Chicken?

Yes, I freeze it in a sealed container for up to 2 months. I thaw it overnight in the fridge before reheating. The sauce may need a quick stir to bring it back together.

What sides go best with this dish?

I usually serve it with mashed potatoes, rice, or pasta. When I want something lighter, I go for steamed veggies or a crisp green salad.

Can I use a different type of mushroom?

Absolutely. I like using cremini or white mushrooms, but portobello, shiitake, or even a mix of wild mushrooms also taste fantastic.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as I check that the broth and Parmesan don’t contain any hidden gluten.

Conclusion

This Garlic Butter Mushroom Chicken has quickly become one of my go-to meals for busy evenings or when I want something satisfying without a ton of effort. It’s rich, savory, and made with simple ingredients I usually already have on hand. Whether I’m cooking for my family or just myself, I know this dish will deliver every single time.

Recipe:

Garlic Butter Mushroom Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

This Garlic Butter Mushroom Chicken features tender chicken breasts simmered in a creamy garlic butter sauce with mushrooms, Parmesan, and thyme. A quick, flavorful one-pan dish perfect for weeknight dinners or cozy occasions.

Instructions

Season the chicken breasts generously with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, melt the butter. Add mushrooms and sauté for 4–5 minutes until golden and softened.
Add the minced garlic and cook for about 1 minute until fragrant.
Pour in chicken broth and scrape up any browned bits from the pan.
Stir in heavy cream, Parmesan cheese, and thyme. Let simmer for 3–4 minutes until slightly thickened.
Return the chicken to the skillet and simmer for another 2 minutes, spooning sauce over the top.
Garnish with chopped parsley and serve hot.