Chicken Crema Aglio Recipe

Prep chicken

Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or rolling pin between plastic wrap. Pat dry with paper towels.

Season both sides of the chicken breasts evenly with kosher salt (1 tsp total), black pepper (1/2 tsp total), and garlic powder (1/2 tsp).

Place the flour (3 tbs) on a plate and lightly dredge each seasoned breast, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add the chicken breasts.

Sear the chicken 4–5 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Transfer chicken to a plate and tent loosely with foil (it will carry over cook to 165°F). Keep skillet for sauce.

Reduce heat to medium and add 1 tablespoon butter and 1 tablespoon olive oil to the same skillet. Add 1/2 cup finely diced yellow onion and sauté 2–3 minutes until translucent.

Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant, being careful not to brown.

Add 8 oz sliced cremini mushrooms and cook 5–6 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown.

Pour in 1/4 cup white wine (or substitute chicken broth) to deglaze the pan, scraping up browned bits. Cook 1–2 minutes until mostly evaporated.

Add 1/2 cup low-sodium chicken broth and bring to a gentle simmer.

Lower heat to medium-low and stir in 3/4 cup heavy cream, 2 tablespoons softened cream cheese, and 1/4 cup grated Parmesan. Whisk until cream cheese melts and sauce is smooth and slightly thickened, 2–3 minutes.

Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper, and stir in 1 teaspoon fresh lemon juice to brighten flavors. Taste and adjust seasoning if necessary.

If sauce is too thin, simmer gently 1–2 more minutes; if too thick, add up to 2 tablespoons more chicken broth.

Return the seared chicken breasts to the skillet, spooning some sauce and mushrooms over the top. Simmer on low 2–3 minutes to reheat and finish cooking; internal temperature should reach 165°F (74°C).

Transfer chicken to plates and spoon remaining mushroom garlic crema over each breast.

Garnish with 1 tablespoon chopped fresh parsley and optional lemon wedges. Serve immediately with your choice of sides (rice, pasta, or roasted vegetables).