Creamy Herb Mushroom Chicken
This Creamy Herb Mushroom Chicken is a comforting, flavorful dish with tender chicken breasts smothered in a rich, garlicky mushroom sauce with fresh herbs — perfect for an easy weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz 225g cremini or white mushrooms, sliced
- 3 garlic cloves minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon fresh rosemary chopped
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, melt butter. Add sliced mushrooms and cook for 4–5 minutes until browned.
- Add minced garlic, thyme, and rosemary. Sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Reduce heat to medium-low, add heavy cream and Parmesan cheese. Stir until sauce is smooth and slightly thickened, about 2–3 minutes.
- Return chicken to the skillet, spoon sauce over the chicken, and simmer for 2–3 minutes until heated through.
- Garnish with fresh parsley and serve warm with mashed potatoes, rice, or crusty bread.
Notes
- Use boneless thighs instead of breasts if you prefer dark meat.
- Add a splash of white wine with the broth for extra depth of flavor.
- Leftovers keep well in the fridge for up to 3 days.