Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tsp garlic powder (optional)
- 1/2 cup all-purpose flour, for dredging
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 8 oz cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/3 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Season chicken with salt, pepper, and garlic powder. Dredge lightly in flour, shaking off excess.
- In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining butter, sauté mushrooms 5 minutes until browned.
- Stir in garlic for 1 minute until fragrant.
- Pour in chicken broth, simmer 2–3 minutes, scraping up browned bits.
- Stir in cream and Parmesan, simmer until sauce thickens slightly.
- Return chicken to skillet, spoon sauce over, and simmer 2 minutes to heat through.
- Garnish with parsley and serve hot.
Notes
- Add a splash of white wine with broth for depth.
- Use chicken thighs for juicier meat.
- Fold in spinach or sun-dried tomatoes for variation.
- Serve over mashed potatoes, pasta, or rice to soak up the sauce.
- Store leftovers up to 3 days; reheat gently with added broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg
