Skillet Chicken and Mushroom Sauce (Printable)
Pan-seared chicken finished in a rich, creamy mushroom sauce—ready in about 40 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 8 oz cremini or button mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 2 tbsp unsalted butter
06 - 3/4 cup heavy cream
→ Liquids
07 - 1/2 cup chicken broth
→ Seasonings
08 - 1 tsp dried thyme (or 1 tbsp fresh, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tbsp fresh parsley, chopped (for garnish)
→ Fats & Oils
12 - 2 tbsp olive oil
# Steps:
01 - Pat the chicken breasts dry and season both sides generously with salt and 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.
03 - Reduce heat to medium. Add butter to the same skillet and 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.
05 - Stir in the heavy cream and thyme until well combined. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Return the chicken breasts to the skillet. Spoon the sauce and mushrooms over the chicken and simmer for 2 to 3 minutes until everything is heated through and the chicken is fully warmed.
07 - Sprinkle with fresh chopped parsley and serve hot over mashed potatoes, rice, or pasta.
# Expert Advice:
01 -
- The mushroom sauce builds so much flavor in the pan that you will feel like a far more skilled cook than the effort suggests.
- Everything happens in one skillet, which means cleanup is almost nonexistent and the flavors have nowhere to hide.
02 -
- Do not move the chicken around while it sears, because patience is what gives you that golden crust and those flavorful fond bits in the pan.
- If the sauce seems thin after adding the cream, just let it simmer a minute longer and it will thicken on its own without needing any cornstarch.
03 -
- Slice the mushrooms about a quarter inch thick so they hold their shape in the sauce instead of disappearing into it entirely.
- Letting the cooked chicken rest for a few minutes before serving keeps the juices inside the meat where they belong rather than running out onto the plate.