Description
A garlicky, creamy chicken skillet with tender mushrooms that feels fancy but comes together fast, perfect for a comforting weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (white button or cremini)
- 1 cup heavy cream
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken dry with paper towels. Season both sides generously with salt and pepper.
- Heat a large skillet over medium heat until hot. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken breasts.
- Sear chicken undisturbed until a deep golden crust forms, about 6–7 minutes per side depending on thickness. Transfer chicken to a plate and tent loosely with foil to rest.
- Reduce heat to medium-low. Add minced garlic to the same skillet and sauté 30–60 seconds until fragrant — don’t let it brown.
- Add sliced mushrooms and cook, stirring occasionally, until they release their juices and turn golden, about 3–4 minutes.
- Pour in 1 cup heavy cream, scrape up the browned bits from the pan, and let the sauce simmer 2–3 minutes until it thickens slightly. Taste and season with additional salt and pepper as needed.
- Return the chicken to the skillet, spoon sauce over each piece, and rewarm for 1–2 minutes. Garnish with chopped parsley if desired and serve immediately.
Notes
You can use half-and-half for a lighter sauce or swap olive oil for butter for a richer flavor. If desired, add a splash of white wine before the cream for acidity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American