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20-Minute Creamy Mushroom Chicken

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This 20‑Minute Creamy Mushroom Chicken features juicy chicken breasts (or thighs) simmered in a rich, garlicky mushroom cream sauce — full‑flavor but fast enough for a weeknight.

Ingredients

  • 4 boneless, skinless chicken breasts (or thighs), trimmed
  • 2 Tbsp olive oil (or butter)
  • 8 oz (≈225 g) mushrooms (cremini / button / baby bella), sliced
  • 3 cloves garlic, minced
  • ½ cup (120 ml) chicken broth
  • ¾‑1 cup (180‑240 ml) heavy cream (or half‑and‑half for a lighter version)
  • ¼ cup grated Parmesan cheese (optional for extra richness)
  • Salt & black pepper, to taste
  • ½ tsp paprika (optional for colour & mild flavour)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken with salt, pepper and paprika (if using).
  2. Heat olive oil or butter in a large skillet over medium‑high heat. Add the chicken and sear for about 4‑5 minutes per side (depending on thickness) until golden and nearly cooked through. Remove chicken and set aside.
  3. In the same skillet, add the mushrooms and sauté for about 3‑4 minutes until they start to brown.
  4. Add the garlic and cook for about 30 seconds until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan (these add flavour). Reduce slightly for ~1‑2 minutes.
  6. Reduce heat to medium, stir in the heavy cream and Parmesan cheese (if using). Simmer for 2‑3 minutes until the sauce starts to thicken.
  7. Return the chicken to the skillet, spoon the sauce over the top, and simmer together for another minute or two until the chicken is fully cooked (internal temperature 165 °F / 74 °C) and the sauce is silky.
  8. Garnish with chopped fresh parsley and serve immediately (over pasta, rice, mashed potatoes, or veggies).

Notes

  • Using heavy cream gives the sauce richness and body; lighter creams or half‑and‑half may result in a thinner sauce. :contentReference[oaicite:0]{index=0}
  • Searing the chicken first develops flavour and texture, and the browned bits (fond) add depth to the sauce. :contentReference[oaicite:1]{index=1}
  • For a 20‑minute version, slice or halve the chicken so it cooks faster and more evenly. :contentReference[oaicite:2]{index=2}
  • If you want extra flavour, you can add a splash of white wine to deglaze before adding broth. :contentReference[oaicite:3]{index=3}

Nutrition

Find it online: https://recipesbyliza.com/20-minute-creamy-mushroom-chicken/