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To make creamy garlic mushroom chicken, gather these key items: - 4 boneless, skinless chicken breasts - 2 cups fresh mushrooms, sliced - 4 fresh cloves of garlic, minced - 1 cup heavy cream - 1 cup rich chicken broth - 1 tablespoon extra virgin olive oil - 2 tablespoons unsalted butter - 1 teaspoon dried thyme - 1 teaspoon sweet paprika - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) These ingredients create a dish full of flavor and creaminess. Each item plays a role in building the tasty sauce. You can enhance the dish with these extras: - 1 teaspoon onion powder - 1/2 cup grated Parmesan cheese - 1 tablespoon lemon juice - Fresh herbs like thyme or rosemary Adding these will give your dish more depth. The cheese adds richness, while lemon juice brings a nice brightness. For this recipe, I recommend: - Cremini mushrooms: They are earthy and rich. - Button mushrooms: They are mild and widely available. - Shiitake mushrooms: They add a unique flavor. Each type brings its own taste. I often mix different mushrooms to get a blend of flavors. Try what you like best! {{ingredient_image_2}} Begin by seasoning the chicken breasts. Use salt, freshly cracked black pepper, and sweet paprika. Make sure to coat both sides well. This step adds a tasty crust when cooked. Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken. Cook for about 5-6 minutes on each side. Look for a golden-brown color. Once done, remove the chicken and set it aside on a plate. In the same skillet, add unsalted butter and let it melt. Once melted, toss in the sliced mushrooms. Sauté them for 4-5 minutes. Stir occasionally until they brown and soften. Next, add the minced garlic and sauté for another 1-2 minutes. The garlic should smell great but be careful not to burn it. Pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pan. This step lifts those tasty browned bits. Bring the mixture to a gentle simmer. Then, reduce the heat to low. Stir in the heavy cream and dried thyme. Let it simmer for about 5 minutes. The sauce will thicken and become creamy. Return the seared chicken to the skillet. Spoon some creamy mushroom sauce over each breast. Let the chicken cook in the sauce for 2-3 minutes. This step ensures the chicken is hot throughout. Finally, garnish with freshly chopped parsley before serving. Enjoy your flavorful dinner! To keep your chicken juicy, start with fresh, high-quality breasts. Season them well with salt, pepper, and sweet paprika. This adds flavor to the meat. Sear the chicken on high heat for a golden crust. This step locks in moisture. Do not overcook the chicken; it should reach an internal temperature of 165°F. Letting it rest for a few minutes after cooking helps keep it tender. The key to a rich sauce lies in the chicken broth and heavy cream. First, sauté the mushrooms and garlic in butter. This builds a strong flavor base. Deglazing the pan with broth releases tasty bits stuck to the bottom. Slowly stir in the cream and let it simmer to thicken. If the sauce is too thick, add a splash of broth to loosen it. Taste and adjust the seasoning before serving. Pair this dish with steamed seasonal veggies or creamy mashed potatoes. The fresh parsley adds a pop of color and flavor. You can also serve it over pasta for a hearty option. For a more elegant touch, drizzle some extra sauce around the plate. This makes it visually appealing and enhances the dining experience. Pro Tips Use Fresh Ingredients: Opt for fresh mushrooms and herbs for the best flavor. Fresh ingredients elevate the dish and enhance its overall taste. Rest the Chicken: After cooking, let the chicken breasts rest for a few minutes before serving. This helps the juices redistribute, resulting in more tender and juicy chicken. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with low-fat milk or chicken broth to maintain the creaminess without the extra calories. Experiment with Flavors: Feel free to add other herbs and spices to suit your taste. Consider adding a splash of white wine for additional depth or a pinch of red pepper flakes for some heat. {{image_4}} You can swap chicken for many proteins. Try turkey for a leaner option. Pork chops work well too. If you want a meatless meal, use firm tofu or tempeh. These will soak up the sauce nicely. Adjust cooking times based on the protein you choose. For example, tofu needs less time to cook. Feel free to play with herbs and spices. Instead of thyme, use rosemary for a stronger flavor. Oregano or basil can add a nice twist too. For some heat, sprinkle in a pinch of red pepper flakes. You can also add fresh herbs like parsley or chives for freshness. Experiment until you find your favorite mix. To make the dish dairy-free, use coconut cream instead of heavy cream. It adds a nice flavor and keeps it rich. You can also use a plant-based milk, like almond or oat milk. For a lighter version, use half-and-half or low-fat yogurt. Both options still give you a creamy texture without all the calories. To store leftover Creamy Garlic Mushroom Chicken, let it cool first. Place it in an airtight container to keep it fresh. If possible, separate the chicken from the sauce. This helps avoid sogginess. When you're ready to enjoy the leftovers, scoop the chicken and sauce into a skillet. Heat it on medium-low. Stir often until it’s hot all the way through. You can also use a microwave. Place the chicken and sauce in a microwave-safe bowl. Cover it and heat for 1-2 minutes. Stir halfway to ensure even heating. You can keep the leftovers in the fridge for up to 3 days. If you want to keep them longer, freeze the chicken and sauce. In the freezer, it lasts for about 3 months. Just remember to label the container with the date. This way, you know when to use it. Yes, you can use frozen chicken breasts. Just make sure to thaw them first. Thawing helps the chicken cook evenly. You can thaw them overnight in the fridge or use the defrost setting on your microwave. This way, you ensure juicy chicken in your creamy garlic mushroom dish. Creamy Garlic Mushroom Chicken goes great with many sides. Here are some tasty options: - Steamed seasonal vegetables - Mashed potatoes - Rice or quinoa - Garlic bread - A fresh garden salad These sides balance the rich flavors of the chicken and sauce. To add some heat, try these tips: - Use hot paprika instead of sweet paprika. - Add red pepper flakes to the sauce. - Mix in diced jalapeños when sautéing the mushrooms. - Top with a drizzle of hot sauce before serving. These options will give your dish a nice kick! Yes, you can prep this dish ahead! Cook the chicken and sauce, then store them separately. Keep them in airtight containers in the fridge for up to three days. When you're ready to eat, reheat everything on low heat. This keeps the flavors fresh and the chicken tender. In this blog post, we covered the key ingredients, step-by-step instructions, and helpful tips for making creamy garlic mushroom chicken. We explored options for variations and how to store leftovers properly. Remember, juicy chicken and a perfect creamy sauce are what make this dish shine. Feel free to mix in your favorite flavors and proteins to suit your taste. Enjoy cooking this dish and make it your own!

Creamy Garlic Mushroom Chicken Delight

A delicious and creamy chicken dish with garlic and mushrooms, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups fresh mushrooms, sliced
  • 4 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 1 cup rich chicken broth
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • to taste Salt and freshly cracked black pepper
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Prepare the Chicken: Start by seasoning both sides of the chicken breasts generously with salt, freshly cracked black pepper, and sweet paprika to ensure a flavorful crust.
  • Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Cook them for about 5-6 minutes on each side until they achieve a lovely golden-brown hue and are cooked through. Once done, transfer the chicken to a plate and set it aside while you prepare the sauce.
  • Sauté the Mushrooms: In the same skillet, add the unsalted butter and let it melt, coating the pan. Toss in the sliced mushrooms and sauté for 4-5 minutes, occasionally stirring, until the mushrooms are browned and tender, releasing their delicious juices.
  • Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes until the garlic becomes fragrant but be mindful not to let it burn as it can develop a bitter taste.
  • Create the Sauce: Pour in the chicken broth, using a wooden spoon to scrape the bottom of the skillet and deglaze it, loosening all those beautiful browned bits. Bring the mixture to a gentle simmer.
  • Make it Creamy: Reduce the heat to low and stir in the heavy cream and dried thyme. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly and becomes luxuriously creamy.
  • Combine: Nestle the seared chicken breasts back into the skillet, spooning some of the creamy mushroom sauce over each piece. Let them cook together for an additional 2-3 minutes to ensure the chicken is heated all the way through.
  • Serve: Remove the skillet from heat and finish by garnishing the dish with a sprinkle of freshly chopped parsley before serving.

Notes

Serve with steamed vegetables or mashed potatoes for a complete meal.
Keyword chicken, creamy, garlic, mushrooms