This Chicken in Garlic Mushroom Cream Sauce is packed full of flavor and super easy to make! Ready in just 30 minutes, this one-pot recipe is a great weeknight meal the whole family will love.
2-3boneless chicken breasts, cut in half horizontally
3tablespoonsolive oil
salt and pepper to taste
3tablespoonsbutter
2cupssliced baby portobello mushrooms
1small onion, sliced
3clovesgarlic, minced
3tablespoonsflour
1 ½cupschicken broth
½cupheavy cream, half and half or whole milk
1teaspoonminced fresh rosemary
Instructions
Heat a large skillet over medium heat. Add in the olive oil. Season the chicken breasts with salt and pepper to taste and add to heated skillet. Cook for 5-7 minutes on each side or until juices run clear. Remove from the skillet and set aside loosely covered with foil to keep warm.
To the same skillet add the 3 tablespoons of butter along with the mushrooms and onions. Cook and stir occasionally for about 5-7 minutes or until browned to your liking. Add in the garlic and cook until fragrant 1-2 minutes.
Stir in the flour and then the broth, cream and rosemary. Stir well to combine and scrape up all the browned bits from the bottom of the pan.
Return the chicken to the pan and gently simmer for 2-3 minutes just to reheat.
Notes
What to serve with Chicken in Garlic Mushroom Cream Sauce: