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Creamy Garlic Mushroom Chicken - Comforting, Weeknight-Friendly Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small boneless, skinless chicken breasts (or 2 large halved lengthwise) or 4 boneless thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked or sweet paprika (optional, for color)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 10–12 ounces cremini or baby bella mushrooms, sliced
  • 4–5 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/4 cup freshly grated Parmesan cheese (optional, for extra richness)
  • 1 tablespoon chopped fresh parsley, for garnish
  • Lemon wedge, for finishing squeeze (optional)

Method
 

  1. Season the chicken: Pat chicken dry. Sprinkle with salt, pepper, and paprika on both sides. This helps with browning and flavor.
  2. Sear for color: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden, about 4–5 minutes per side (thighs may take longer). Transfer to a plate; it will finish cooking in the sauce.
  3. Cook the mushrooms: Reduce heat to medium. Add butter to the same pan. When foamy, add mushrooms with a pinch of salt. Cook, undisturbed for 2 minutes, then stir occasionally until browned and their liquid evaporates, 5–7 minutes total.
  4. Add garlic and thyme: Stir in garlic and thyme and cook 30–60 seconds, just until fragrant. Don’t let the garlic burn.
  5. Deglaze the pan: Pour in chicken broth and Dijon. Scrape up browned bits from the bottom of the pan—this is where the flavor lives. Let it simmer for 2 minutes.
  6. Make it creamy: Lower the heat. Stir in the cream and Parmesan (if using). Simmer gently until slightly thickened, 2–3 minutes. Taste and adjust salt and pepper.
  7. Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the pieces and simmer until chicken is cooked through, 3–6 minutes depending on thickness. Internal temperature should reach 165°F/74°C.
  8. Brighten and serve: Add a small squeeze of lemon if you like, and sprinkle with parsley. Serve hot over mashed potatoes, buttered noodles, rice, or with crusty bread.