Description
Seared chicken breasts simmered in a rich, creamy garlic and herb mushroom sauce. A one-pan dish that’s simple, elegant, and packed with flavor.
Ingredients
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2 large chicken breasts (or 4 cutlets)
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Salt and pepper to taste
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2 tbsp flour (optional, for dredging)
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2 tbsp olive oil
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2 tbsp butter, divided
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8 oz mushrooms, sliced
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4 cloves garlic, minced
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½ cup chicken broth
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1 cup heavy cream
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ tsp chopped rosemary
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¼ cup Parmesan (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Season and dredge chicken; sear in olive oil and 1 tbsp butter until golden. Set aside.
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Sauté mushrooms in remaining butter. Add garlic and cook 1 minute.
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Deglaze with broth, then stir in cream and herbs. Simmer 3–5 minutes.
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Return chicken to skillet. Simmer 5 minutes more.
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Garnish with parsley and serve.
Notes
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Substitute thighs for extra flavor.
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Add spinach or sun-dried tomatoes for variation.
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Use white wine in place of broth for extra depth.
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Serve with mashed potatoes, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes