Creamy Garlic Chicken with Mushrooms

An easy and delicious chicken dinner! Made with boneless chicken breast, mushrooms and garlic, all in a creamy sauce that's perfect for spooning over mashed potatoes, pasta or gnocchi.

📝 Ingredients

• 12 oz boneless skinless chicken breasts (sliced in half lengthwise (about 6 oz. each))
• 1/4 cup all purpose flour
• Salt and freshly ground pepper
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon butter
• 8 oz cremini mushrooms (halved or sliced)
• Salt and freshly ground pepper
• 3 cloves garlic (chopped)
• 1 shallot (finely diced or onion)
• 1 1/2 Tablespoons all-purpose flour
• 1/4 cup white wine (or water with a splash of lemon juice or white wine vinegar)
• 1/2 - 1 cup chicken broth (less for thicker sauce but a bit less/more for a bit thinner sauce, but more of it)
• 1/4 - 1/3 cup heavy cream (adjust to taste)
• 1 teaspoon Dijon mustard
• 2 thyme sprigs (or 1/4 teaspoon dried thyme leaves)
• Salt and freshly ground pepper (as needed)

👨‍🍳 Instructions

1. 1Prepare the chicken: Slice the chicken breasts in half lengthwise. Pat dry. Place the flour on a plate and season with a bit of salt and pepper. Stir to combine.
2. 2Heat olive oil and butter in a skillet over medium-high heat. When hot, place chicken pieces in the flour mixture, one at a time, shaking off excess flour, then place into the hot skillet. Repeat with remaining chicken.
3. 3Cook chicken until golden underneath, then flip over and brown the other side as well. (Chicken doesn't need to be fully cooked at this point, simply browned). Remove browned chicken to a plate and set aside.
4. 4If skillet seems dry, add a bit more olive oil to the pan. Add mushrooms to the pan and season with a bit of salt and pepper. Cook over medium high heat, stirring regularly, until golden. Add the shallots and cook, stirring regularly, until the shallots soften and start to colour. Add the garlic and cook, stirring, until the garlic is softened, about 45 seconds. Add the flour to the pan and cook, stirring, about 1 minute.
5. 5Deglaze the pan with the wine, stirring to loosen any browned bits and allowing it to cook until the wine is mostly evaporated. Add the chicken broth and stir to combine. *I like to start with about 1/2 cup of broth, then I go from there. It is easy to add more later, but impossible to take it out. Add the cream and Dijon mustard to the pan, stir to combine. Add the thyme to the sauce. Add the chicken back into the pan, reduce the heat to medium-low and allow to simmer about 10 minutes, to reduce and thicken the sauce and finish cooking the chicken. The chicken is done when it registerst 165F internal temperature.
6. 6Taste the sauce and add additional salt and pepper, as needed (if the sauce tastes flat, it needs more salt).
7. 7If sauce isn't as thick as you'd like, mix up a cornstarch slurry by stirring together 1 Tablespoon of cornstarch with 1 Tablespoon of cold water. Add a bit at a time to the simmering sauce, stirring in, until sauce thickens to the preferred level.
8. 8Enjoy as is, with a side salad or green vegetables or serve with mashed potatoes or over pasta or gnocchi.