Sautéed Chicken with Garlic and Mushroom Cream Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 developed and reviewed.

Tender chicken breasts seared to golden perfection and finished in a rich garlic mushroom cream sauce. This French-inspired holiday recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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: 20 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 cloves, minced garlic cloves
8 oz, sliced white mushrooms
1/2 cup heavy cream
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season 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 until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Step 3: Reduce heat to medium and melt 2 tbsp unsalted butter in the same skillet. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Add 8 oz sliced white mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
Step 5: Pour in 1/2 cup heavy cream, stirring to combine, and cook for 3-4 minutes until the sauce thickens and lightly coats the back of a spoon.
Step 6: Return the chicken breasts to the skillet and spoon the mushroom cream sauce over them. Cook for 2 minutes to warm through.
Step 7: Sprinkle 1 tbsp chopped fresh parsley over the dish before serving for a fresh finish.