Description
Garlic Butter Chicken with Mushrooms
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, minced
2 cups mushrooms, sliced (white or cremini)
1/2 cup chicken broth
1/4 cup heavy cream (optional for a creamier sauce)
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and pepper to taste
Chopped green onions or parsley (for garnish)
Directions
Season and sear the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken for 4-5 minutes per side, until golden and cooked through. Remove from skillet and set aside.
Cook the mushrooms: In the same skillet, melt 2 tbsp butter. Add sliced mushrooms and sauté for 4-5 minutes until browned and tender.
Make the garlic butter sauce: Add the minced garlic and thyme to the skillet. Sauté for 1 minute until fragrant. Pour in chicken broth and simmer for 2-3 minutes, scraping up any browned bits from the pan. (Optional: Stir in heavy cream for a creamier sauce.)
Combine: Return the chicken to the skillet, spoon the sauce and mushrooms over the top, and let simmer for 2-3 minutes to reheat.
Serve: Plate the chicken, top with mushrooms and sauce, and garnish with green onions or parsley.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, pat the chicken breasts completely dry with paper towels; this is crucial for a good sear. Season generously on both sides. Heat the olive oil in your skillet until it shimmers. Add the chicken and do not move it for a full 4-5 minutes to develop a deep golden crust. After flipping and cooking through, let the chicken rest on a plate. To the same skillet, add butter and the mushrooms in a single layer if possible. Let them sear without stirring for 2 minutes to caramelize, then stir and finish cooking. Proceed with the sauce as directed, ensuring you simmer the broth to reduce slightly before adding the optional cream.
Serving Suggestions
This rich and savory dish pairs beautifully with sides that can soak up the delicious garlic butter sauce. Serve it over a bed of fluffy mashed potatoes, buttery egg noodles, or steamed white rice. For a lighter option, roasted asparagus, green beans, or a simple arugula salad with lemon vinaigrette provide a fresh contrast. A slice of crusty bread is non-negotiable for cleaning the plate.
How-to Summary
In summary: Dry and season chicken, then sear until golden. Remove. Sauté mushrooms in butter. Add garlic and thyme, then deglaze with broth. Optionally add cream. Return chicken to the skillet, simmer to reheat, and garnish.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work wonderfully. They may require a slightly longer cooking time due to their higher fat content. Ensure the internal temperature reaches 165°F.
How can I make this dish dairy-free?
Substitute the butter with a high-heat oil like avocado oil and use a dairy-free cream alternative, such as full-fat coconut milk, for the sauce. Omit the cream entirely for a lighter, broth-based sauce.
My sauce is too thin. How can I thicken it?
Create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering sauce and cook for 1-2 minutes until thickened.
What other mushrooms can I use?
Cremini, shiitake (stems removed), or a wild mushroom blend will add fantastic depth. Avoid delicate mushrooms like enoki, which can become slimy.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth to prevent the sauce from breaking.
Common Mistakes to Avoid
- Crowding the Pan: Searing the chicken in a crowded skillet steams it instead of browning it. Cook in batches if necessary.
- Burning the Garlic: Add minced garlic after the mushrooms have softened and cook only for 30-60 seconds until fragrant. Burnt garlic turns bitter.
- Not Deglazing: After sautéing, always pour in the broth and scrape the flavorful browned bits (fond) from the pan bottom. This is the foundation of your sauce.
- Overcooking the Chicken: Use a meat thermometer. Remove chicken from the pan at 160-162°F, as carryover cooking will bring it to the safe 165°F.
Conclusion
This Garlic Butter Chicken with Mushrooms is the epitome of a satisfying, restaurant-quality meal made easily at home. The combination of juicy, golden chicken with earthy mushrooms in a rich, aromatic sauce is timeless. By following the detailed steps and tips provided, you can avoid common pitfalls and master this versatile one-pan dinner. It’s a reliable recipe perfect for both busy weeknights and impressing weekend guests. Enjoy the process and the delicious results!