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Creamy Garlic Mushroom Chicken - Comforting, Easy, and Full of Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6 small thighs)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for warmth and color)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 10 ounces mushrooms (cremini or baby bella, sliced)
  • 5–6 garlic cloves, minced
  • 1/2 cup chicken broth (low-sodium)
  • 1/2 cup dry white wine (optional; substitute more broth if you prefer)
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1 teaspoon Dijon mustard (for depth)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 cup grated Parmesan (optional, for extra richness)
  • Fresh parsley, chopped, for garnish
  • Lemon wedge (optional, to brighten)

Method
 

  1. Season the chicken: Pat chicken dry. Sprinkle both sides with salt, pepper, and smoked paprika. This helps the chicken brown and builds flavor from the start.
  2. Sear to golden: Heat olive oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until nicely browned and just cooked through. Transfer to a plate and tent loosely with foil.
  3. Sauté the mushrooms: Reduce heat to medium. Add butter, then the mushrooms. Cook 5–7 minutes, stirring occasionally, until they release moisture and turn golden around the edges. Season with a pinch of salt.
  4. Bloom the garlic: Stir in the minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown; burnt garlic tastes bitter.
  5. Deglaze the pan: Pour in the white wine (or broth). Scrape up browned bits from the bottom. Let it simmer 2–3 minutes to reduce slightly.
  6. Build the sauce: Add chicken broth, heavy cream, Dijon, and thyme. Stir to combine and bring to a gentle simmer. Let it thicken 3–5 minutes, stirring now and then.
  7. Finish with cheese and adjust: Stir in Parmesan if using. Taste and adjust salt and pepper. If the sauce tastes flat, a small squeeze of lemon brightens everything.
  8. Return the chicken: Nestle the chicken back in the pan with any juices. Spoon sauce over the top and simmer 2–3 minutes to warm through.
  9. Garnish and serve: Sprinkle with parsley. Serve hot with your favorite side, making sure everyone gets plenty of mushrooms and sauce.