Sautéed Chicken with Garlic and Creamy Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Cooked in a garlic butter pan sauce enriched with sautéed mushrooms and cream for a comforting dinner. This French chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 French cuisine 450 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
8 oz button mushrooms, sliced
1/2 cup heavy cream
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, about 165°F internal temperature. Remove chicken and set aside.
Step 3: Lower heat to medium, add 2 tbsp unsalted butter to the same skillet. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Add 8 oz sliced button mushrooms and cook stirring occasionally for 5 minutes until mushrooms soften and release their moisture.
Step 5: Pour in 1/2 cup heavy cream and simmer for 3-4 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
Step 6: Return the chicken to the skillet and spoon the mushroom sauce over. Cook together for 2 minutes to meld flavors.
Step 7: Garnish with 2 tbsp chopped fresh parsley before serving warm.