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Garlic Mushroom Chicken

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A quick and flavorful meal combining seared chicken breasts with a savory mushroom and garlic sauce, perfect for weeknight dinners.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450

Ingredients
  

Main 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.

Method
 

Cooking
  1. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
  2. Heat a large skillet over medium-high heat and swirl the olive oil to coat.
  3. Add the chicken breasts and cook for 6–7 minutes per side until golden and cooked through. Transfer to a plate and let rest.
  4. Reduce heat to medium, add the butter, and scrape up any browned bits.
  5. Add the sliced mushrooms and sauté for about 5 minutes until browned.
  6. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  7. Pour in the chicken broth, add thyme, and let simmer for 3–4 minutes to reduce slightly.
  8. Return the chicken to the skillet, spoon the sauce over, and cook for an additional 2–3 minutes to warm through.
  9. Sprinkle with parsley and serve immediately.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 42gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g

Notes

Leftovers can be stored in an airtight container for 3–4 days or frozen for up to 2 months. Reheat gently to restore moisture.
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