French Garlic Mushroom Chicken – A Creamy Dream for Weeknight Dinners

Kicking off your week with a dish that sounds fancy but feels like comfort food? French Garlic Mushroom Chicken is exactly that. Tender chicken breasts bathed in a garlicky, buttery cream sauce loaded with mushrooms — the kind of meal that makes you feel like you should be sipping wine in a Parisian bistro, even if you’re just in your kitchen wearing sweatpants.

Why This Recipe Works

• One pan wonder: Everything happens in one skillet — fewer dishes, more flavor. The chicken picks up all the garlicky, buttery, mushroom goodness in one go.
• Restaurant-level sauce: The combination of garlic, butter, and cream creates a silky sauce that clings to the chicken like it was born for it.
• Simple ingredients, bold flavor: You probably have most of these ingredients already, but together, they make something that tastes five-star.
• Perfect texture balance: Crispy-seared chicken outside, juicy inside, with mushrooms soaking up all that herby creaminess.
• Foolproof timing: Each step is clear and time-specific, so you won’t overcook or under-season anything.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 5 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ cup chicken broth
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (for garnish)

Equipment Needed

• Large cast-iron or stainless-steel skillet
• Tongs
• Wooden spoon or silicone spatula
• Meat thermometer
• Measuring cups and spoons
• Cutting board and knife

Instructions

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry with paper towels — this ensures you get that beautiful golden crust later. Season both sides with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Carefully place the chicken in the pan and let it sear undisturbed for 5 minutes per side. You’re looking for a deep golden color. Don’t rush it — this step builds the foundation of flavor. Once seared, remove chicken to a plate. (Tip #1: Letting chicken rest for a few minutes after searing helps retain juiciness.)

Step 2: Sauté the Mushrooms

In the same pan, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for about 7–8 minutes, stirring occasionally until they’re golden brown and have released their liquid. If they start to crowd the pan, give them space — mushrooms need breathing room to brown, not steam. (Tip #2: Don’t add salt too early; it makes mushrooms release moisture too fast and prevents caramelization.)

Step 3: Add Garlic and Herbs

Lower the heat slightly, then add minced garlic and thyme to the mushrooms. Stir constantly for 30–45 seconds, just until fragrant. Be careful — garlic burns faster than your patience on a Monday morning. The aroma at this stage should make you want to dip bread in the pan, but resist. There’s more magic to come.

Step 4: Deglaze and Build the Sauce Base

Pour in the chicken broth and Dijon mustard, scraping up all the brown bits from the bottom of the skillet with a wooden spoon. Those caramelized bits? That’s where the flavor hides. Let it simmer for 3–4 minutes to reduce slightly. Then, stir in the heavy cream and Parmesan cheese until smooth. Keep the heat on medium-low, letting the sauce bubble gently for about 5 minutes until slightly thickened.

Step 5: Bring It All Together

Return the seared chicken (and its juices) to the pan, spooning sauce and mushrooms over the top. Simmer everything together for 6–8 minutes, or until the chicken reaches 165°F internally. The sauce will cling beautifully to the meat. (Tip #3: If the sauce thickens too much, splash in a tablespoon of water or broth.) Sprinkle with chopped parsley before serving.

Step 6: Serve Like a Pro

Plate each chicken breast with a generous ladle of sauce and mushrooms. This dish is amazing with mashed potatoes, buttered noodles, or even rice. Pour yourself a glass of white wine — you earned it.

Tips and Tricks

If you’ve ever wondered how to get your chicken both juicy and flavorful, it all starts with the sear. Don’t move the chicken too early — you need that Maillard reaction to create flavor and texture. Also, don’t be shy with the garlic. Five cloves sound like a lot, but they mellow beautifully in butter and cream.

When making the sauce, remember that cream thickens as it cools. So if your sauce seems a bit thin in the pan, give it a minute off the heat before adding anything extra. On the flip side, if your sauce thickens too much, a tablespoon of broth or even milk brings it right back to life.

Want even deeper flavor? Deglaze with a splash of dry white wine before adding the broth. That little acidic note cuts through the richness perfectly.

You can also make this ahead: cook the chicken and sauce separately, then reheat gently together. The key word there is gently — high heat will break the sauce.

Finally, always taste before serving. Cream sauces love a bit of salt adjustment right at the end. It’s that final touch that separates “good” from “can-I-get-the-recipe?”

Recipe Variations

1. White Wine Twist: Swap ¼ cup of chicken broth with dry white wine for a classic French flavor boost.
2. Mushroom Medley: Use a mix of cremini, shiitake, and oyster mushrooms for more depth.
3. Garlic Explosion: Roast a head of garlic and mix it into the sauce for a milder, sweeter garlic flavor.
4. Lighter Version: Substitute half-and-half for the heavy cream and skip the Parmesan for a leaner option.
5. Herb Lovers’ Edition: Add rosemary and a sprinkle of tarragon for a more complex herb profile.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work beautifully here and actually stay even juicier. Just sear them the same way and simmer an extra minute or two since they’re slightly fattier. The result is richer, more flavorful, and still pairs perfectly with the creamy garlic sauce.

Q: How can I make this dairy-free?
You can use coconut cream instead of heavy cream and olive oil instead of butter. The flavor will be slightly different — a bit nuttier — but still rich and satisfying. You may want to add a teaspoon of nutritional yeast for a “cheesy” flavor boost.

Q: What should I serve with French Garlic Mushroom Chicken?
Mashed potatoes are the obvious choice, soaking up all that luscious sauce. But buttered egg noodles, jasmine rice, or even crusty bread work wonders. If you’re keeping it light, pair it with roasted asparagus or a green salad tossed in lemon vinaigrette.

Q: Can I freeze leftovers?
Yes! Cool the dish completely, then store in an airtight container. It’ll keep for up to 2 months. Reheat on low heat on the stovetop, adding a splash of cream or broth to loosen the sauce back up.

Q: How do I keep the chicken from drying out?
The secret is in the sear and the simmer. Don’t overcook during the first sear — just enough for color — and finish cooking in the sauce until it hits 165°F. This keeps the meat tender and allows it to soak up maximum flavor.

Summary

French Garlic Mushroom Chicken is the kind of recipe that makes you feel like a French chef with zero effort. Creamy, garlicky, and packed with earthy mushrooms — it’s elegant enough for date night yet simple enough for Tuesday dinner.

French Garlic Mushroom Chicken – A Creamy Dream for Weeknight Dinners

Recipe by Joseph Hudson

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• 4 boneless, skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter, divided

• 8 ounces cremini mushrooms, sliced

• 5 cloves garlic, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• ½ cup chicken broth

• 1 cup heavy cream

• ¼ cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley

Directions

• Season chicken with salt and pepper. Sear in olive oil over medium-high heat for 5 minutes per side. Remove and set aside.
• In the same skillet, melt 2 tablespoons butter and sauté mushrooms for 7–8 minutes until browned.
• Add garlic and thyme, cook 30–45 seconds until fragrant.
• Stir in broth and Dijon mustard, scraping up brown bits. Simmer 3–4 minutes.
• Add heavy cream and Parmesan, simmer 5 minutes until thickened.
• Return chicken and simmer 6–8 minutes, until internal temp hits 165°F.
• Garnish with parsley and serve hot.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.