Garlic Butter Mushroom Chicken
Ingredients
- Chicken:
- 4 boneless skinless chicken breasts 1½ lbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- Mushroom Sauce:
- 3 tablespoons butter
- 1 lb mushrooms sliced
- 6 cloves garlic minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- Serving:
- Fresh parsley
- Extra black pepper
Instructions
- Pound chicken to even ¾ inch thickness.
- Season with salt and pepper.
- Dredge in flour. Shake off excess.
- Heat olive oil in large skillet over medium-high heat.
- Cook chicken 5 to 6 minutes per side until golden and done (165°F).
- Transfer to plate. Cover with foil.
- Melt butter in same skillet over medium-high heat.
- Add mushrooms. Cook 6 to 8 minutes until golden. Do not stir too much.
- Add garlic. Cook 30 seconds.
- Add chicken broth. Scrape up brown bits.
- Add cream, thyme, salt, and pepper. Stir.
- Simmer 3 to 4 minutes until sauce thickens.
- Return chicken to pan. Spoon sauce over.
- Reduce to low. Cover. Simmer 2 to 3 minutes.
- Sprinkle with parsley. Serve hot.
Notes
- Pound chicken to even thickness for uniform cooking
- Do not skip flour dredge — creates crust and thickens sauce
- Let mushrooms brown — do not stir constantly
- Use high heat for mushrooms to prevent sogginess
- Scrape brown bits for extra flavor
- Do not boil cream — keep at gentle simmer
- Serve immediately while sauce is hot
- Chicken thighs work — cook 6 to 7 minutes per side
- Store leftovers up to 2 days
- Reheat gently with splash of cream if needed