Pan-seared chicken breasts simmered in a garlic mushroom cream sauce for an easy, cozy dinner that's perfect over mashed potatoes or rice.
⏱ Time: 35 minutes
🍽 Servings: 4
⭐ Difficulty: Easy
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
Mushroom Cream Sauce
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
Instructions
- Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 5–6 minutes per side until golden brown and cooked through (165°F). Remove from the skillet and set aside.
- Add the sliced mushrooms to the same skillet and cook for 5–6 minutes until browned and tender.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 4–5 minutes until the sauce begins to thicken.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes to heat through.
- Sprinkle with fresh parsley and serve over mashed potatoes, rice, or buttered egg noodles.
Quick Notes
- Chicken thighs can be substituted for chicken breasts.
- Add fresh spinach during the last minute of cooking for extra vegetables.
- For a thicker sauce, let it simmer a few extra minutes before returning the chicken.
- Leftovers keep well in the refrigerator for up to 3 days.
- Serve with roasted vegetables or crusty bread to soak up the creamy sauce.
