Creamy Parmesan Mushroom Chicken with Garlic and Herbs
Golden seared chicken simmered in a creamy Parmesan mushroom sauce, flavored with garlic and fresh herbs.
Ingredients
- 4 boneless skinless chicken thighs (or breasts)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 8 oz mushrooms sliced (cremini or white button)
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon fresh thyme or ½ tsp dried
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side, or until golden and cooked through. Remove and set aside.
- Sauté the mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5-6 minutes until browned and tender.
- Add garlic and herbs: Stir in the minced garlic and thyme, and cook for about 1 minute until fragrant.
- Make the sauce: Pour in the chicken broth to deglaze the pan, scraping up any bits from the bottom. Stir in the heavy cream and bring to a gentle simmer.
- Add the Parmesan: Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. Let the sauce simmer for 2-3 minutes to thicken slightly.
- Return the chicken: Place the chicken back into the pan, spooning the sauce over the top. Let everything simmer together for 5 more minutes.
- Finish and serve: Sprinkle chopped parsley over the top and serve hot with your favorite side.