Skillet Chicken And Mushroom Sauce (Printable)

Tender seared chicken in a rich, creamy mushroom sauce, ready in about 40 minutes for a cozy weeknight meal.

# What goes in:

→ 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 - ¾ cup heavy cream

→ Liquids

07 - ½ 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

# Directions:

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 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 and melt the butter in the same skillet. Sauté the onion and garlic for about 2 minutes until fragrant. Add the sliced mushrooms and cook approximately 5 minutes until softened and nicely browned.
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. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
06 - Place the chicken breasts back into the skillet. Spoon the sauce and mushrooms over the chicken and simmer for 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Sprinkle with fresh chopped parsley and serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means dishes stay manageable and flavors build in the same pan.
  • The cream sauce is rich enough to feel indulgent but simple enough for any weeknight.
02 -
  • Do not wash the mushrooms under running water because they act like sponges, instead wipe them with a damp cloth for the best texture.
  • Letting the sauce simmer uncovered helps it reduce and thicken naturally without needing any flour or starch.
03 -
  • Let the chicken rest for five minutes after searing so the juices redistribute instead of running out when you cut into it.
  • Do not stir the mushrooms too often because letting them sit undisturbed is what creates that deep golden caramelization.

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