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–+ servings
Merry

Quick & Easy Creamy Mushroom Chicken Recipe

Juicy chicken breasts cooked to golden perfection, smothered in a rich, creamy garlic mushroom sauce. This Creamy Garlic Mushroom Chicken recipe is the perfect balance of savory, creamy, and comforting flavors—ideal for a cozy dinner or a special meal without the fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1 1/2 lbs / 700g)
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter
  • 1 tablespoon all-purpose flour optional, for coating the chicken
  • 2 cups 200g sliced mushrooms (white or cremini)
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 1 cup 240ml chicken broth
  • 1 cup 240ml heavy cream or half-and-half
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/4 cup 25g grated Parmesan cheese (optional, for extra flavor)
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Season chicken breasts with salt and pepper on both sides. Optionally, coat lightly with all-purpose flour for extra texture.
  2. Heat olive oil or butter in a large skillet over medium heat. Cook chicken breasts for about 5-6 minutes per side, until golden brown and fully cooked through. Remove and set aside.
  3. In the same skillet, sauté finely chopped onion and minced garlic until soft and fragrant.
  4. Add sliced mushrooms, cooking for 4-5 minutes until tender and slightly caramelized.
  5. Pour in chicken broth, scraping up browned bits from the pan.
  6. Stir in heavy cream and add dried thyme or Italian seasoning. Simmer gently until sauce thickens.
  7. Add grated Parmesan cheese, stirring until melted (optional).
  8. Return chicken breasts to the skillet, spooning sauce over them. Simmer for 3-5 more minutes to heat through.
  9. Garnish with fresh chopped parsley and serve hot.

Notes

  • For extra flavor, coat the chicken lightly in flour before searing.
  • To make it dairy-free, substitute heavy cream with coconut milk or a plant-based cream.
  • Want more greens? Add fresh spinach or kale during the last few minutes of cooking.
  • For a thicker sauce, let it simmer longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
  • Best served immediately but can be stored in the fridge for up to 3 days.

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