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.
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)
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.
Notes
Swap chicken breasts with boneless thighs for extra juiciness.
Use coconut cream and omit Parmesan for a low-dairy version.
Replace mushrooms with zucchini or spinach for variation.
Add a splash of white wine with the broth for deeper flavor.
A pinch of red pepper flakes can add a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 115 mg
