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Garlic Butter Mushroom Chicken

This Garlic Butter Mushroom Chicken recipe features tender chicken breasts smothered in a rich, savory garlic butter mushroom sauce. It's a quick and easy dish perfect for weeknights, delivering a flavor explosion that will impress everyone.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 8 ounces sliced mushrooms
  • 4-5 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup white wine optional

Equipment

  • Large Skillet
  • Meat thermometer
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and set aside.
  3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, until softened and browned, stirring occasionally.
  4. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
  5. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute or two, until reduced slightly.
  6. Pour in the chicken broth and bring to a simmer. Let it simmer for a few minutes, until the sauce has slightly thickened.
  7. Stir in the heavy cream and the remaining 2 tablespoons of butter. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently for another 2-3 minutes, until creamy.
  8. Return the seared chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken to coat it evenly.
  9. Let the chicken simmer in the sauce for a few minutes, until heated through.
  10. Garnish with fresh parsley and serve immediately.

Notes

For a thicker sauce, use a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add to the sauce and simmer until thickened. Serve with pasta, rice, mashed potatoes, or a side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave. Chicken thighs can be substituted for chicken breasts. Various mushrooms such as shiitake, oyster, or portobello can be used.