Skillet-Seared Chicken Mushroom Cream (Printable)

Tender seared chicken breasts paired with a rich mushroom cream sauce for an elegant main dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Mushroom Cream Sauce

06 - 2 tablespoons unsalted butter
07 - 8 ounces cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - ½ cup dry white wine or chicken broth
10 - ¾ cup chicken broth (gluten-free if needed)
11 - 1 cup heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
14 - Salt and pepper, to taste
15 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Pat the chicken breasts dry and season both sides evenly with kosher salt and black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and keep loosely covered.
03 - Reduce heat to medium and add 2 tablespoons butter to the skillet. Add sliced mushrooms and sauté for 4 to 5 minutes until softened and browned.
04 - Add minced garlic to the mushrooms and cook for 1 minute until fragrant.
05 - Pour in white wine or chicken broth and scrape up browned bits from the skillet. Let it simmer for 2 minutes.
06 - Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir well and bring to a gentle simmer. Cook sauce for 3 to 4 minutes until slightly thickened.
07 - Adjust sauce seasoning with salt and pepper to taste.
08 - Return chicken breasts and any collected juices to the skillet. Spoon sauce over the chicken and simmer for 2 to 3 minutes to heat through.
09 - Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have.
  • The sauce comes together in one pan while the chicken rests, so cleanup is minimal.
  • You can make it on a Wednesday or serve it to guests without changing a thing.
02 -
  • If you move the chicken too soon it will stick, let it develop a proper crust before flipping.
  • Don't boil the sauce once the cream goes in or it might break and turn grainy.
  • Resting the chicken loosely covered keeps it juicy and lets you focus on the sauce without stress.
03 -
  • Let the skillet get properly hot before adding the chicken or you'll end up steaming instead of searing.
  • Taste the sauce before adding the chicken back in so you can adjust seasoning without guessing.
  • Fresh thyme makes a noticeable difference, but if you only have dried use half the amount.
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