Skillet-Seared Chicken Mushroom (Print)

Seared chicken breasts paired with a silky, flavorful mushroom cream sauce for a comforting dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 0.5 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 - 0.5 cup dry white wine or chicken broth
10 - 0.75 cup chicken broth, gluten-free if needed
11 - 1 cup heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Pat chicken breasts dry and season both sides with kosher salt and black pepper.
02 - Heat olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep loosely covered.
03 - Reduce heat to medium. Add 2 tablespoons unsalted butter to the skillet, then add sliced mushrooms. Sauté for 4 to 5 minutes until softened and browned.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Pour in white wine or chicken broth, scraping up browned bits from the pan. Let simmer for 2 minutes.
06 - Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir and bring to a gentle simmer. Cook for 3 to 4 minutes until sauce slightly thickens.
07 - Season the sauce with salt and freshly ground black pepper to taste.
08 - Return chicken breasts along with any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes to heat through.
09 - Sprinkle chopped fresh parsley over the dish before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be plating in under 40 minutes.
  • The mushroom cream sauce is so good you'll want to lick the skillet (I won't tell).
  • It works for a quiet weeknight dinner or when you need to impress someone without breaking a sweat.
02 -
  • Don't skip drying the chicken. I used to wonder why my chicken never browned properly until I realized moisture is the enemy of a good sear.
  • Let the sauce simmer gently, not boil. High heat can break the cream and leave you with a grainy, separated mess.
  • Use the same skillet for everything. Those browned bits from the chicken are pure flavor gold and they make the sauce sing.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and don't dry out on the edges.
  • If your sauce gets too thick, whisk in a little extra broth or cream until it's just right.
  • Taste the sauce before you add the chicken back in. It's way easier to adjust seasoning when the skillet isn't crowded.
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