Juicy pan-seared chicken in a garlic mushroom cream sauce—rich, savory, and ready in 30 minutes. A one-pan dinner perfect for cozy nights or quick meals.
2 boneless skinless chicken breasts (or 4 thighs)
8 oz cremini mushrooms, sliced
1 shallot, minced (or ½ small onion)
3 garlic cloves, minced
¾ cup heavy cream
½ cup chicken broth (or white wine)
¼ cup grated Parmesan
2 tbsp olive oil
2 tbsp butter (divided)
1 tsp fresh thyme (or ½ tsp dried)
Salt & black pepper, to taste
Fresh parsley, for garnish
Season chicken with salt and pepper. Sear in 1 tbsp oil + 1 tbsp butter until golden and cooked through. Set aside.
Add remaining butter to skillet. Sauté mushrooms until browned. Add shallot and garlic; cook 1 minute.
Deglaze pan with broth or wine. Simmer 2–3 minutes.
Stir in cream, Parmesan, thyme. Simmer 3–4 minutes until slightly thickened.
Return chicken to pan. Simmer 3–5 minutes more.
Garnish with parsley and serve over your favorite side.