Skillet Chicken with Creamy, Garlic Mushroom Sauce
Use whatever chicken you prefer, from boneless, skinless chicken breast, to bone-in, skin-on thighs and all variations in between. Bone-in breast and thighs will take a touch longer to cook than boneless. Make sure to cook off the excess mushroom liquid so that your sauce can thick up quicker.
Season chicken with salt, pepper and paprika. Set aside.
Heat large pan on medium-high heat and add 2 tablespoons butter or oil. Add the chicken and cook for 3-4 minutes on each side or until the chicken is browned and cooked through. Remove chicken from pan, cover and keep warm.
In same pan add remaining butter or olive oil, add mushrooms and cook until mushrooms are golden and cook off their excess liquid. Add garlic and cook until garlic is fragrant. Whisk in the flour and stir to remove lumps.
Slowly add broth and heavy cream and whisk constantly until sauce is smooth and free of flour lumps. Cook until the mixture is hot and bubbly, then turn heat down to medium-low. Simmer until the sauce has thickened to your desired texture, usually about 5-10 minutes. Season with additional salt and pepper to taste.
Add chicken back to the pan and cook until fully heated or just serve the sauce over the chicken.
Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.