Mushroom and Garlic Smothered Chicken
Mushroom and Garlic Smothered Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 4 equal pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Mushroom-Garlic Sauce
- 2 tablespoons butter
- 1 pound cremini mushrooms, sliced
- 1 shallot, minced
- 4 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream, optional, for richness
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and shimmering.
⏱️ 2 min
- 3
Add the seasoned chicken to the hot skillet. Sear for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 12 min•🌡️ 165
- 4
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and have released their liquid, then browned.
⏱️ 7 min
- 5
Stir in the minced shallot and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
Sprinkle the all-purpose flour over the mushrooms, shallot, and garlic. Stir well and cook for 1 minute, allowing the flour to absorb the pan drippings and cook out the raw flour taste.
⏱️ 1 min
- 7
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then stir in the heavy cream (if using) and chopped fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 3 min
- 8
Return the cooked chicken pieces to the skillet, nestling them into the mushroom-garlic sauce. Simmer for 2-3 minutes to allow the chicken to warm through and absorb the flavors of the sauce.
⏱️ 3 min
- 9
Garnish with fresh chopped parsley before serving. Serve immediately with your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Garlic Smothered Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 4 equal pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Mushroom-Garlic Sauce
- 2 tablespoons butter
- 1 pound cremini mushrooms, sliced
- 1 shallot, minced
- 4 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream, optional, for richness
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and shimmering.
⏱️ 2 min - 3
Add the seasoned chicken to the hot skillet. Sear for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 12 min•🌡️ 165 - 4
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and have released their liquid, then browned.
⏱️ 7 min - 5
Stir in the minced shallot and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Sprinkle the all-purpose flour over the mushrooms, shallot, and garlic. Stir well and cook for 1 minute, allowing the flour to absorb the pan drippings and cook out the raw flour taste.
⏱️ 1 min - 7
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then stir in the heavy cream (if using) and chopped fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 3 min - 8
Return the cooked chicken pieces to the skillet, nestling them into the mushroom-garlic sauce. Simmer for 2-3 minutes to allow the chicken to warm through and absorb the flavors of the sauce.
⏱️ 3 min - 9
Garnish with fresh chopped parsley before serving. Serve immediately with your favorite side dishes.
⏱️ 1 min