Garlic Butter Mushroom Chicken

Garlic Butter Mushroom Chicken

Garlic Butter Mushroom Chicken

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large skillet
2
Cutting board
3
Sharp knife
4
Measuring spoons
5
Measuring cups
6
Meat thermometer
7
Garlic press (optional)

Ingredients

Protein

  • 1
    1.5 pounds Boneless, skinless chicken breasts

Produce

  • 1
    10 ounces White or cremini mushrooms
  • 2
    6 cloves Garlic cloves
  • 3
    0.25 cup Fresh parsley

Dairy & Fats

  • 1
    6 tablespoons Unsalted butter
  • 2
    2 tablespoons Heavy cream

Seasoning

  • 1
    1 teaspoon Salt
  • 2
    0.5 teaspoon Black pepper
  • 3
    0.5 teaspoon Dried thyme

Other

  • 1
    1 tablespoon Olive oil

Directions

1

Prepare the Chicken

Pat the chicken breasts dry with paper towels. This will help them get a nice sear. Season both sides of the chicken with salt, pepper, and dried thyme.

2

Prep the Vegetables

Mince the garlic cloves. If you don't have a garlic press, finely chop them using a knife. Clean the mushrooms with a damp paper towel to remove any dirt. Slice the larger mushrooms in half or quarters. If they are small, leave them whole. Chop the fresh parsley.

3

Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. The skillet is ready when a drop of water sizzles and evaporates quickly. Carefully place the seasoned chicken breasts in the hot skillet. Sear for 4-5 minutes per side until golden brown and cooked through. A meat thermometer inserted into the thickest part should read 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, loosely covered with foil.

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4

Cook the Mushrooms and Garlic

Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and saute for about 30 seconds, until fragrant. Be careful not to burn the garlic, as this can make it taste bitter. Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally until they are tender and have released their moisture. The mushrooms should be nicely browned and softened.

5

Create the Cream Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir well to combine everything. If you don’t have heavy cream, you can substitute with half and half, or even milk, but the sauce will be less rich. Let the sauce thicken slightly, about 2-3 minutes. Taste and adjust seasoning as needed with additional salt and pepper.

6

Combine Chicken and Sauce

Add the seared chicken back to the skillet with the mushroom sauce. Spoon the sauce over the chicken, ensuring it is well coated. Sprinkle the chopped fresh parsley over the chicken and mushrooms. Let everything simmer together for another minute to warm the chicken through.

7

Serve

Serve the garlic butter mushroom chicken immediately. It is delicious over rice, pasta, or mashed potatoes. Garnish with extra fresh parsley if desired.

Recipe Tips

  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
  • Don't overcrowd the skillet when searing the chicken; do it in batches if necessary to ensure even browning.
  • Fresh herbs are best for this recipe, but dried herbs can be used as a substitute; use half the amount if using dried.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
  • Be very careful when working with hot oil and surfaces. Use oven mitts or potholders to handle the hot skillet. Always cut away from yourself when using a knife.

Nutrition Facts (per serving)

Calories

520 kcal

Carbs

10g

Protein

45g

Fat

35g

Fiber

2g

Sugar

4g

Sat. Fat

20g

Sodium

750mg

Trans Fat

1g

Cholesterol

200mg

Potassium

600mg

Vitamin A

400%

Vitamin C

10%

Calcium

50%

Iron

3%

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