Creamy Garlic Mushroom Chicken with Green Beans
This Creamy Garlic Mushroom Chicken is SO EASY! Tender chicken breasts in a luscious garlic cream sauce with mushrooms and crisp green beans.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts juicy and tender
- 2 cups green beans trimmed
- 1 cup mushrooms sliced
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil for sautéing
- 1 teaspoon dried thyme subtle herbal note
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Start by patting the chicken breasts dry with paper towels and seasoning them generously with salt, pepper, and the dried thyme. Heat the olive oil over medium-high heat in your skillet. Once hot, add the chicken breasts and sear each side for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the sliced mushrooms and trimmed green beans. Sauté for 4-5 minutes until the mushrooms release their moisture and start to brown, and the green beans become tender-crisp. Stir occasionally to ensure even cooking.
- Add the minced garlic to the skillet with the vegetables. Cook for about 1 minute until fragrant, being careful not to burn the garlic, as it can turn bitter quickly.
- Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pan. Allow the broth to reduce slightly for 2-3 minutes. Then, add the heavy cream and stir to combine. Let the sauce simmer gently until it thickens, about 4-5 minutes.
- Return the chicken breasts to the skillet, nestling them into the creamy sauce with the mushrooms and green beans. Spoon some sauce over the chicken and cook for another 3-4 minutes to heat everything through and meld the flavors.
- Sprinkle fresh parsley over the top for a burst of color and freshness. Serve hot, spooning extra sauce over the chicken. This dish pairs wonderfully with a side of rice, potatoes, or even the Creamy Garlic Parmesan Orzo to soak up every bit of that luscious sauce.
Equipment
- Large skillet or sauté pan
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula or tongs
- Garlic press or mincer (optional)
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid sauce separation.
- Swap heavy cream for coconut cream for a dairy-free alternative.
- Use fresh thyme instead of dried for a brighter herbal flavor.
- Add red pepper flakes for a subtle kick of heat.
- Don’t overcrowd the pan when sautéing mushrooms to ensure browning, not steaming.