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Cheesy Garlic Butter Mushroom Chicken

Cheesy Garlic Butter Mushroom Chicken

Juicy chicken seared in garlicky butter with golden mushrooms, then blanketed in a creamy, extra-cheesy sauce. Cozy, weeknight-friendly comfort food in one skillet.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 lb boneless skinless chicken breasts
  • 1.25 tsp kosher salt divide for seasoning
  • 0.75 tsp black pepper
  • 0.75 tsp paprika
  • 1 tsp Italian seasoning or dried thyme
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 12 oz sliced cremini or button mushrooms
  • 2.5 tsp minced garlic
  • 1 tbsp all-purpose flour optional, for thickening
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 0.25 tsp red pepper flakes optional heat
  • 2 tbsp chopped fresh parsley plus more for garnish
  • 1 tsp fresh lemon juice to finish

Instructions

Preparation Steps

  • Heat oven to 400°F. Pat chicken dry and season with 1 tsp salt, pepper, paprika, and Italian seasoning.
  • Warm olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat.
  • Sear chicken until deeply golden, 3–4 minutes per side. Transfer to a plate; keep warm.
  • Add remaining butter to the skillet. Cook mushrooms with remaining 0.25 tsp salt until browned, 4–5 minutes.
  • Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
  • Sprinkle flour over mushrooms and cook 30 seconds, stirring to coat.
  • Whisk in broth and then cream, scraping up browned bits. Simmer 2–3 minutes to thicken slightly.
  • Blend in Parmesan. Return chicken and juices to the pan, spooning sauce over the pieces.
  • Scatter mozzarella on top. Bake until cheese melts and chicken reaches 165°F, 8–10 minutes.
  • Finish with parsley and lemon juice. Rest 5 minutes, then serve with the creamy mushroom sauce.

Notes

Swap mozzarella with provolone for a slightly sharper melt, or add a handful of baby spinach to the sauce. Serve over mashed potatoes, buttered noodles, or crusty bread to soak up the garlicky sauce. Leftovers keep 3 days refrigerated; rewarm gently over low heat with a splash of broth or cream.
This recipe is an original creation inspired by classic Cheesy Garlic Butter Mushroom Chicken flavors. All ingredient ratios and instructions are independently developed.