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mushroom chicken
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mushroom chicken

Mushroom Chicken is a rich, savory dish that combines tender chicken breasts with a creamy mushroom sauce full of earthy flavor. It’s the kind of dinner that feels fancy enough for guests, but it’s simple enough to whip up on a weeknight. The sauce is packed with garlic, herbs, and sautéed mushrooms, making it the perfect comfort food that pairs beautifully with pasta, rice, or mashed potatoes. Whether you're cooking for two or feeding the family, this one-pan dish brings restaurant-style elegance right into your kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz mushrooms white or cremini, sliced
  • 3 cloves garlic minced
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese optional
  • Fresh parsley for garnish

Method
 

  1. Season both sides of the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and mostly cooked through. Remove from skillet and set aside.
  2. In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5–7 minutes until browned and tender. Stir in the garlic and thyme, and cook for another 1–2 minutes until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes. Lower the heat and stir in the heavy cream and Parmesan, if using. Simmer gently until the sauce thickens slightly, about 3–4 minutes.
  4. Add the chicken back into the skillet and spoon some of the sauce over the top. Cover and cook for another 5–7 minutes until the chicken is fully cooked and the sauce has thickened.
  5. Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or rice.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat on the stove.
Reheating: Gently warm on the stovetop over medium-low heat until heated through. Add a splash of broth or cream to loosen the sauce if needed.