Skillet Chicken Mushroom Sauce (Print version)

Seared chicken breasts finished in a creamy mushroom sauce, cooked in one skillet for a quick, comforting weeknight meal.

# What you need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 8 ounces cremini or button mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 3/4 cup heavy cream

→ Liquids

07 - 1/2 cup chicken broth

→ Seasonings

08 - 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tablespoon fresh parsley, chopped (for garnish)

→ Fats and Oils

12 - 2 tablespoons olive oil

# Directions:

01 - Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
03 - Reduce heat to medium. Melt the butter in the same skillet, then sauté the onion and garlic for about 2 minutes until fragrant. Add the sliced mushrooms and cook for approximately 5 minutes until softened and golden brown.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream and thyme until well combined. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
06 - Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Simmer for 2 to 3 minutes until the chicken is heated through and the flavors meld together.
07 - Sprinkle with fresh chopped parsley and serve immediately while hot.

# Expert advice:

01 -
  • Everything cooks in one skillet, which means you get a rich, velvety sauce without a mountain of dishes waiting for you afterward.
  • The mushroom cream sauce tastes like something you would order at a cozy bistro, but it comes together with pantry staples in under an hour.
02 -
  • Do not crowd the mushrooms in the pan because they will steam instead of brown and you will lose that deep caramelized flavor that makes the sauce special.
  • Let the chicken rest on its plate before returning it to the sauce so the juices redistribute and every bite stays tender.
03 -
  • The browned bits stuck to the bottom of the skillet after searing the chicken are pure concentrated flavor, so deglaze thoroughly and do not leave any behind.
  • If the sauce seems thin at the end, just let it simmer uncovered for another minute or two and it will tighten up beautifully without any extra thickener.

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