Mushroom Chicken Creamy Sauce (Printable Format)

Tender chicken breasts simmered in creamy mushroom sauce with garlic and herbs, perfect comforting dinner.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 8 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tbsp fresh parsley, chopped (plus extra for garnish)

→ Sauce & Seasonings

06 - 1 cup low-sodium chicken broth
07 - 1/2 cup heavy cream
08 - 1/4 cup grated Parmesan cheese
09 - 2 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 1 tbsp all-purpose flour (or gluten-free alternative)
12 - 1/2 tsp dried thyme
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

# How-To Steps:

01 - Pat chicken breasts dry and season both sides with salt and pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms for 5 to 6 minutes until softened and golden. Add minced garlic and cook for 1 minute.
04 - Sprinkle flour over the vegetables and stir continuously for 1 minute to remove the raw flour taste.
05 - Gradually pour in chicken broth while scraping up any browned bits on the skillet bottom. Add dried thyme, bring to a gentle simmer, and cook for 2 minutes.
06 - Stir in heavy cream and Parmesan cheese. Simmer for 2 to 3 minutes until the sauce slightly thickens.
07 - Return chicken breasts to the skillet and spoon sauce over them. Simmer on low heat for 3 to 5 minutes until heated through.
08 - Sprinkle with fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like restaurant cooking but comes together faster than you'd expect, and your kitchen will smell absolutely incredible.
  • The sauce is naturally creamy without feeling heavy, and it coaxes even picky eaters to ask for seconds.
  • You probably have most of these ingredients already, which means less planning and more spontaneous weeknight wins.
02 -
  • Don't skip patting the chicken dry or let the heat drop when searing—a good golden crust is what keeps the meat from drying out and tastes incredible.
  • The flour needs at least a full minute of cooking in the fat to lose its raw taste, otherwise your sauce will taste like wet flour no matter what.
  • Return the chicken to the skillet gently and let it warm through on low heat rather than high, or you'll overcook it and end up with dry, tough meat that no sauce can save.
03 -
  • Bring all your ingredients to room temperature before you start cooking—cold cream can break the sauce, and cold chicken takes longer to cook through evenly.
  • The key to a silky sauce that doesn't break is low heat and patience once the cream is in; rushing it with high heat will cause it to curdle and separate.

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