This dish is a comforting Mediterranean-inspired classic: tender chicken breasts seared until golden, then simmered in a velvety mushroom sauce with garlic, cream, and a touch of Parmesan. It’s simple enough for a weeknight dinner but elegant enough for guests. The rich sauce pairs beautifully with pasta, rice, or crusty bread.
Total Time: 35–40 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil or butter
Salt and pepper, to taste
¼ cup flour (optional, for dredging)
For the Creamy Mushroom Sauce:
2 cups mushrooms (button or Swiss brown), sliced
3 garlic cloves, minced
2 tbsp butter or olive oil
1 cup chicken broth or stock
1 cup heavy cream (or thickened cream)
¼ cup Parmesan cheese, freshly grated (optional)
Fresh parsley or chives, chopped (optional, for garnish)
Salt and black pepper, to taste
Instructions
Prepare the chicken:
Pat chicken dry with paper towels. Season with salt and pepper. For extra texture, dredge lightly in flour (optional).
Cook the chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Add chicken breasts and sear 4–5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside.
Make the sauce base:
In the same skillet, add butter or olive oil if needed. Sauté the mushrooms for 5–6 minutes until browned. Add garlic and cook for 30 seconds until fragrant.