Description

There’s nothing more comforting than a warm, creamy dinner on a cozy evening, and this Hearty & Creamy Mushroom Chicken delivers exactly that. Tender chicken breasts are cooked in a rich, flavorful sauce made from earthy mushrooms, onions, garlic, and a touch of Parmesan, creating a dish that’s perfect for family nights or a special weeknight dinner. Inspired by classic comfort food with a modern twist, this recipe is both satisfying and simple to make, offering the kind of flavors that will keep everyone coming back for seconds.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
12 ounces cremini or white mushrooms, sliced
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika (optional)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons Dijon mustard
1 tablespoon fresh parsley, chopped (for garnish)
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

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Instructions

Pat the chicken breasts dry and season both sides with salt, pepper, and smoked paprika. Set aside.
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts 4–5 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter. Sauté chopped onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
Add sliced mushrooms and cook until browned and moisture evaporates, about 5–6 minutes. Season with salt, pepper, and thyme.
Pour in chicken broth, scraping the bottom of the skillet. Simmer 2–3 minutes to reduce slightly.
Reduce heat to medium-low. Stir in heavy cream, Parmesan, and Dijon mustard until smooth. Adjust seasoning as needed.
Return chicken to skillet, nestling into the sauce. Spoon sauce over the top. Cover and simmer on low 10–12 minutes until chicken reaches 165°F (74°C).
If sauce is too thin, stir in cornstarch-water mixture and simmer 1–2 minutes until thickened.
Garnish with chopped parsley and serve with mashed potatoes, noodles, or roasted vegetables.

Notes

Chicken thighs can be used instead of breasts; adjust cooking time accordingly.
Mix mushrooms like shiitake or portobello for added flavor and texture.
Half-and-half can replace heavy cream for a lighter sauce.
Sauce can be made ahead and reheated gently.
Store leftovers in an airtight container for up to 3 days; reheat gently to prevent curdling.

Prep Time: 15 minutes
Cook Time: 35 minutes