Name: Garlic Mushroom Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pieces boneless, skinless chicken breasts (about 1 pound) (Chicken should be patted dry for a good sear.); 1 tablespoon olive oil (For cooking the chicken.); 1 tablespoon butter (For sautéing the mushrooms.); 8 ounces mushrooms, sliced (cremini or button) (Cremini have a deeper flavor.); 4 cloves garlic, minced (Adds flavor to the sauce.); 1 cup chicken broth (Low-sodium recommended for better control over seasoning.); 1 teaspoon dried thyme (Herb flavoring for the sauce.); to taste Salt and freshly ground black pepper (For seasoning chicken.); 2 tablespoons fresh parsley, chopped (For garnish.)

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I remember the first time I seared chicken and used the browned bits to build a quick pan sauce — it felt like a tiny restaurant trick at home. This garlic mushroom chicken is that same satisfying combo: crisp, seasoned chicken breasts finished with mushrooms, garlic, and a simple broth-based sauce. It’s fast enough for a weeknight, gentle enough for a picky eater, and impressive without fuss. If you enjoy rich mushroom-and-garlic dishes, you might also like this cheesy garlic-butter mushroom stuffed chicken for a bolder, melty variation.

Why you’ll love this dish

This recipe delivers big flavor with minimal effort. The pan-sear gives the chicken a golden crust while the mushrooms soak up garlic and thyme, and the quick chicken-broth reduction turns into a glossy, savory sauce. It’s budget-friendly, uses pantry staples, and finishes in about 25–30 minutes — perfect for busy evenings or when you want a comforting meal without a long ingredient list.

"A weeknight favorite — juicy chicken, deeply flavored mushrooms, and a sauce that feels indulgent without being heavy."

This is also a flexible base: swap herbs, add cream for richness, or serve it over grains or pasta. If you’re exploring similar mushroom-forward chicken recipes, check this alternate stuffed version I tested for a cheesier take: cheesy garlic-butter mushroom stuffed chicken (alternate).

Step-by-step overview

Before you start cooking, here’s what happens in plain terms:

Season and sear the chicken until golden and cooked through; remove to rest.
Sauté mushrooms in the same pan to capture the fond (those browned bits).
Add garlic briefly, deglaze with chicken broth, and add thyme to make a quick pan sauce.
Return the chicken to warm through and spoon the sauce over it before serving.

That flow keeps the chicken moist and concentrates flavor in the sauce.

What you’ll need

Key ingredients

2 boneless, skinless chicken breasts (about 1 pound)
1 tablespoon olive oil
1 tablespoon butter
8 ounces mushrooms, sliced (cremini or button)
4 cloves garlic, minced
1 cup chicken broth
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Notes and substitutions:

Mushrooms: cremini have deeper flavor; button mushrooms are milder. Both work.
Broth: low-sodium chicken broth gives better control over seasoning. For a creamier sauce, stir in 2–3 tablespoons of cream at the end.
Herbs: swap dried thyme for fresh (use 1 tablespoon fresh) or try rosemary for a punchier aroma.

Step-by-step instructions

Delicious Garlic Mushroom Chicken served on a plate

Pat the chicken dry with paper towels. Season both sides generously with salt and pepper. Dry chicken sears better.
Heat a large skillet over medium-high heat until hot. Add the olive oil and swirl to coat.
Add the chicken breasts. Cook 6–7 minutes per side without moving them too much, until they’re golden and an instant-read thermometer reads 165°F (75°C). Transfer the chicken to a plate and let it rest — this keeps it juicy.
Reduce the heat to medium. Add the butter to the same skillet and let it melt, scraping up any browned bits left from the chicken.
Add the sliced mushrooms in a single layer if possible. Sauté for about 5 minutes, stirring occasionally, until they brown and soften.
Stir in the minced garlic and cook 30–60 seconds until fragrant. Don’t let it burn.
Pour in the chicken broth and add the dried thyme. Bring to a gentle simmer and cook 3–4 minutes to reduce slightly and concentrate flavor.
Return the chicken to the skillet and spoon the sauce over the breasts. Cook 2–3 minutes more so the chicken heats through and absorbs some sauce.
Sprinkle with chopped parsley and serve immediately.

Short, clear actions make this method reliable — searing first, then building the sauce, preserves texture and maximizes flavor.

Best ways to enjoy it

Simple plating ideas

Serve over buttery mashed potatoes so the sauce can be spooned across each plate.
Place on a bed of cooked rice, egg noodles, or creamy polenta for a comforting bowl.
For a lighter meal, pair with steamed green beans and a lemony arugula salad.

For a more dinner-party presentation, slice the chicken on the bias, fan on the plate, and spoon mushrooms and sauce over the slices. If you want another mushroom-forward entrée with a cheesy twist, try this stuffed variation I wrote up: cheesy garlic-butter mushroom stuffed chicken (stuffed version).

Storage and reheating tips

Storing

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
To freeze, place portions in freezer-safe containers and use within 2 months for best quality.

Reheating

Reheat gently on the stovetop over low heat with a splash of chicken broth to revive the sauce and prevent drying.
Microwave reheating works; cover and heat in short intervals, stirring or turning halfway through.

Safety note: always reheat food to an internal temperature of 165°F (75°C) before serving.

Pro chef tips

Dry the chicken well before searing. Moisture hinders browning.
Don’t crowd the pan with mushrooms; give them room so they brown instead of steam.
Scrape the fond (browned bits) when you add broth — that’s where much of the flavor lives.
Use an instant-read thermometer to avoid overcooking. Chicken breast goes from juicy to dry fast.
If you want more body to the sauce, whisk 1 teaspoon of cornstarch with 1 tablespoon cold water and stir it into the simmering broth.

Creative twists

Creamy variation: after simmering, stir in 2–3 tablespoons heavy cream or crème fraîche for a silky sauce.
Wine boost: replace 1/4–1/2 cup of the broth with dry white wine for deeper acidity and complexity.
Mushroom mix: add shiitake or portobello for earthier notes, or toss in a handful of baby spinach at the end.
Paleo/keto: swap the broth for bone broth and finish with butter — skip any thickeners.
Spicy: add a pinch of red pepper flakes when sautéing garlic.

Your questions answered

Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes total: 10–14 minutes for searing the chicken, plus 10–15 minutes for the mushroom sauce and finishing.

Q: Can I use frozen chicken breasts?
A: Thawed is best. If using frozen, fully thaw and pat dry before cooking so you can get a proper sear and cook evenly.

Q: Is it safe to eat chicken cooked only in a skillet?
A: Yes — as long as the internal temperature reaches 165°F (75°C). Use an instant-read thermometer inserted into the thickest part.

Q: Can I make this ahead for guests?
A: You can sear the chicken and make the mushroom sauce earlier in the day. Reheat gently and finish by spooning hot sauce over warm chicken just before serving.

Q: What if my sauce is too thin?
A: Let it simmer a little longer to reduce. For a quicker fix, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), then simmer until thickened.

Conclusion

If you want a reliable, flavorful weeknight dish, this garlic mushroom chicken is a smart choice — fast, pantry-friendly, and adaptable. For an even richer take on mushrooms and cream, see the recipe at Creamy Garlic Mushroom Chicken | The Recipe Critic. If you’re looking for a British-style creamy version with slightly different seasoning and method, check Creamy Garlic Mushroom Chicken | Don’t Go Bacon My Heart for inspiration. And if you prefer watching the technique, this short video walkthrough demonstrates a similar mushroom sauce in action: Chicken with Garlic Mushroom Sauce (VIDEO) – Vikalinka.