ULTIMATE Creamy Mushroom Chicken
This creamy mushroom chicken recipe is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken breasts are simmered in a rich and savory mushroom sauce, creating a culinary hug in a bowl that's sure to please everyone.
Equipment
- Large skillet
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Paper towels
- Whisk
- Spoon
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- ¼ cup all-purpose flour
- 1.5 cups chicken broth
- ½ cup dry white wine optional
- ½ cup heavy cream
- 2 tbsp fresh thyme leaves
- Salt to taste
- Black pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Add 2 tbsp butter to the same skillet and let it melt. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 8-10 minutes.
- Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer and cook until it thickens slightly, about 5-7 minutes. Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
- Return the chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken to coat.
- Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, or until the chicken is heated through.
- Serve immediately over your favorite sides.
Notes
For a richer flavor, use a combination of mushroom varieties. If you don't have fresh thyme, you can substitute with 1 teaspoon of dried thyme. To thicken the sauce further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.