Home
Main Course
Creamy Garlic Mushroom Chicken
One-pan creamy garlic mushroom chicken features tender seared cutlets and browned cremini mushrooms in a rich garlic cream sauce. Built entirely in a single skillet, it combines deep savory flavors with minimal cleanup. Ready to serve in just 45 minutes.
Metric
Imperial
Keep screen on
Print
Share
Steps
1.
Season and Sear the Chicken
Pat the chicken dry and season both sides with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a wide skillet over medium-high heat. When the butter foams, add the chicken and cook without moving it for 4 to 5 minutes, until the underside is deep golden. Flip and cook 3 to 4 minutes more, until just cooked through (74°C / 165°F in the thickest part). Transfer to a plate and tent loosely with foil.
2.
Brown the Mushrooms
Add the remaining tablespoon of olive oil to the same pan. Tip in the sliced mushrooms in an even layer and leave them alone for 2 to 3 minutes so they can take on color. Stir and cook 4 to 5 minutes more, until the liquid they release has cooked off and the edges are browned. Season with a pinch of the remaining salt.
3.
Soften the Aromatics
Lower the heat to medium. Add the remaining tablespoon of butter, the chopped shallot, and a pinch of salt. Cook 2 minutes until the shallot is translucent. Stir in the minced garlic and thyme and cook 30 to 45 seconds, just until fragrant — do not let the garlic darken.
4.
Deglaze and Build the Sauce
Pour in the white wine and scrape up the browned bits on the bottom of the pan. Let it reduce by about half, 1 to 2 minutes. Add the chicken stock, heavy cream, and Dijon. Simmer gently for 3 to 4 minutes, stirring now and then, until the sauce thickens enough to coat the back of a spoon.
5.
Return the Chicken
Stir in the grated Parmigiano-Reggiano until it melts into the sauce. Nestle the chicken back in, along with any juices on the plate. Spoon sauce over the top and simmer on low for 2 to 3 minutes so the chicken warms through and the sauce clings. Taste and add the remaining salt and pepper as needed.
6.
Finish and Serve
Take the pan off the heat. Stir in the lemon juice and most of the parsley. Spoon chicken and mushrooms onto plates, pour the sauce over, and finish with the rest of the parsley. Serve right away, with bread or buttered noodles if desired.
Ingredients
Steps
Print
Why this works
Searing the chicken first, then building the sauce in the same pan, folds those browned bits into the cream instead of washing them away. Giving the mushrooms space and time to brown — rather than steaming them in a crowded pan — is what makes the sauce taste like a restaurant plate instead of a weeknight shortcut.
Substitutions
- Chicken: Boneless thighs work well; add 2 to 3 minutes of sear time per side and cook to 74°C / 165°F.
- Wine: Skip the wine and use 120 ml extra chicken stock plus 1 teaspoon lemon juice for brightness.
- Cream: Half-and-half will still thicken, though the sauce will be a little looser; simmer 1 to 2 minutes longer.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of stock or water, stirring until the sauce loosens and the chicken is warmed through; avoid a hard boil or the cream can split.
Nutrition
Per serving (as published). Values are approximate.
Calories
490
Protein
38 g
Fat
34 g
Equipment
Wide skillet (30 cm / 12-inch)
Tongs
Wooden spoon
Instant-read thermometer
Chef's knife and cutting board
Related recipes
More to cook next — up to eight, never including this recipe.
