Description
A quick and creamy garlic sauce with pan-seared chicken and mushrooms, perfect for a cozy dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 2 cups mushrooms, sliced (white button or cremini)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken dry and season both sides liberally with salt and pepper.
- Heat a large skillet over medium heat and add the olive oil.
- Cook the chicken undisturbed until a golden crust forms, about 6–7 minutes per side.
- Remove chicken to a plate and tent loosely with foil to rest.
- Reduce heat to medium-low and add the minced garlic to the same skillet.
- Sauté for about 30–60 seconds until fragrant.
- Add the sliced mushrooms and cook until they release moisture and turn golden, about 3–4 minutes.
- Pour in the heavy cream and stir.
- Simmer gently for 2–3 minutes until it thickens slightly.
- Taste and adjust seasoning with salt and pepper.
- Return the chicken breasts to the skillet, spoon the sauce over, and simmer for 1–2 minutes to rewarm.
- Garnish with parsley, if desired, and serve immediately.
Notes
For a lighter sauce, replace heavy cream with half-and-half plus 1 tablespoon butter. Use cremini mushrooms for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian