Name: Garlic Butter Chicken with Wild Mushrooms — chicken mushroom recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless skin-on chicken breasts (about 6–8 oz each); 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 teaspoon smoked paprika; 2 tablespoons olive oil; 4 tablespoons unsalted butter, divided; 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced; 1 small yellow onion, thinly sliced; 4 garlic cloves, minced; 1/2 cup low-sodium chicken broth; 1/2 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon fresh thyme leaves, plus extra for garnish; 1 tablespoon lemon juice; 2 tablespoons chopped parsley, for garnish

Garlic Butter Chicken with Wild Mushrooms — chicken mushroom recipe

A savory, weeknight-friendly chicken mushroom recipe featuring golden pan-seared chicken breasts, a silky garlic butter sauce, and a mix of wild mushrooms. Ready in under 45 minutes for a cozy, restaurant-style meal at home.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

⭐

Difficulty Medium

Instructions

1
Step 1: Pat chicken breasts dry. Season both sides with 1 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika.
2
Step 2: Heat olive oil in a large skillet over medium-high heat. Add 2 tablespoons butter. When butter foams, place chicken skin-side down and sear 6–8 minutes until golden and crisp. Flip and cook 4–5 minutes more until nearly cooked through. Transfer chicken to a plate and tent with foil.
3
Step 3: Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add sliced mushrooms and a pinch of salt; cook 5–7 minutes, stirring occasionally, until mushrooms release their juices and begin to brown.
4
Step 4: Add sliced onion and cook 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
5
Step 5: Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes, then stir in heavy cream, Dijon mustard, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 2–3 minutes until sauce slightly thickens.
6
Step 6: Return chicken to the skillet, spoon sauce and mushrooms over the pieces, reduce heat to low, and simmer 4–6 minutes until chicken reaches an internal temperature of 165°F (74°C). Stir in lemon juice.
7
Step 7: Remove from heat, garnish with chopped parsley and extra thyme. Serve chicken with mushrooms and sauce spooned over the top.

💡 tips

For even cooking, pound very thick chicken breasts to an even thickness or slice them horizontally into cutlets. Use a mix of mushroom varieties for the best flavor. If sauce is too thin, simmer a few more minutes or stir in 1 tsp cornstarch mixed with 1 tbsp water.

🔄 substitutions

Substitute boneless skinless chicken thighs for breasts if preferred—adjust cooking time. Swap heavy cream for full-fat coconut milk for a dairy-free version, and use olive oil or a dairy-free butter alternative. Use vegetable broth for a lighter sauce.

📦 storage

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to loosen the sauce. Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.