Pin It I was running late one Tuesday evening when I threw chicken breasts into a hot skillet with no real plan. The mushrooms were already browning when I realized I had cream in the fridge, and suddenly dinner went from scrambled to sophisticated. Sometimes the best meals happen when you stop overthinking and just let the pan do the work.
The first time I made this for my sister, she scraped the skillet clean with bread and asked if I'd been hiding cooking skills from her. I laughed because an hour earlier I'd been staring into the fridge with zero inspiration. That's the magic of a good pan sauce: it makes you look like you planned everything.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning or they won't sear properly, just steam instead.
- Kosher salt and black pepper: Season generously because plain chicken is a missed opportunity.
- Olive oil and butter: The oil prevents the butter from burning while you get that golden crust.
- Cremini or white mushrooms: Slice them evenly so they cook at the same rate and brown instead of turning soggy.
- Garlic cloves: Mince them fresh, the jarred stuff doesn't bloom the same way in hot butter.
- Dry white wine: Use something you'd actually drink, or swap it for broth if you prefer.
- Chicken broth: Low sodium gives you control over the salt level in the finished sauce.
- Heavy cream: This is what makes the sauce cling to the chicken and taste indulgent.
- Dijon mustard: Just a teaspoon adds depth without making anything taste mustardy.
- Fresh thyme: Strip the leaves off the stems, dried works but fresh makes the kitchen smell incredible.
- Fresh parsley: Chop it right before serving for a bright finish that cuts through the richness.
Instructions
- Prep the Chicken:
- Pat the chicken breasts completely dry with paper towels and season both sides with salt and pepper. Moisture is the enemy of a good sear, so don't skip this step.
- Sear the Chicken:
- Heat olive oil and butter in a large skillet over medium high heat until the butter stops foaming. Add the chicken and let it cook undisturbed for 5 to 6 minutes per side until golden brown and the internal temperature hits 74°C (165°F), then remove and set aside loosely covered.
- Cook the Mushrooms:
- Lower the heat to medium and add the remaining butter to the skillet. Toss in the sliced mushrooms and let them cook for 4 to 5 minutes, stirring occasionally, until they've released their moisture and turned golden.
- Add the Garlic:
- Stir in the minced garlic and cook for about a minute until it smells amazing. Don't let it burn or it'll turn bitter.
- Deglaze with Wine:
- Pour in the white wine and scrape up all the browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol.
- Build the Sauce:
- Add the chicken broth, heavy cream, Dijon mustard, and thyme. Stir everything together and bring it to a gentle simmer, then let it cook for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Season and Finish:
- Taste the sauce and adjust with salt and pepper. Return the chicken and any resting juices to the skillet, spoon sauce over the top, and simmer for 2 to 3 minutes to heat everything through.
- Garnish and Serve:
- Sprinkle chopped parsley over the chicken and serve immediately. The sauce should be glossy and clinging to every piece.
Pin It One night I served this over mashed potatoes and my friend sat quietly for three bites before saying it tasted like comfort in a skillet. I'd never thought of it that way, but she was right. It's the kind of dish that makes people slow down and actually enjoy dinner instead of just eating it.
What to Serve It With
This sauce begs for something to soak it up. I love it over mashed potatoes or creamy polenta, but rice works beautifully too. A crusty baguette on the side means you can mop up every last bit, and nobody will judge you for it.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Microwaving works in a pinch, but the stovetop keeps the chicken tender and the sauce silky.
Quick Swaps and Tweaks
Boneless thighs are juicier and more forgiving if you're worried about drying out the meat. You can use half and half instead of heavy cream for a lighter sauce, though it won't be quite as luscious. If you want a deeper flavor, add a splash of brandy or Marsala when you deglaze.
- Use chicken thighs if you prefer dark meat or want extra moisture.
- Swap heavy cream for half and half to lighten things up a bit.
- Add a splash of brandy or Marsala for a richer, more complex sauce.
Pin It This recipe taught me that fancy doesn't mean complicated. A hot skillet, good butter, and a little patience can turn ordinary chicken into something worth savoring.
Recipe FAQs
- → What type of mushrooms work best in the sauce?
Cremini or white mushrooms are ideal as they provide a rich, earthy flavor and soften well during sautéing.
- → Can I substitute chicken breasts with other cuts?
Yes, boneless thighs can be used for a juicier and more flavorful alternative.
- → How to ensure the chicken stays moist when cooking?
Pat the chicken dry before seasoning and searing, then avoid overcooking by cooking about 5-6 minutes per side until the internal temperature reaches 165°F (74°C).
- → What can I serve alongside this dish?
This pairs well with mashed potatoes, rice, or crusty bread, which complement the creamy mushroom sauce.
- → Can I make the sauce lighter?
Replace heavy cream with half-and-half for a lighter version without sacrificing too much creaminess.
- → Is it possible to add a splash of alcohol to the sauce?
Adding a splash of brandy or Marsala wine can enhance richness and deepen the sauce’s flavor.