Creamy Mushroom Chicken Skillet (Printable)
Tender chicken in a rich, creamy mushroom sauce with garlic and herbs
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 8 ounces cremini or white mushrooms, sliced (about 2 cups)
06 - 1 small yellow onion, finely chopped
07 - 3 cloves garlic, minced
→ Sauce
08 - 3/4 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 2 teaspoons Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1 tablespoon chopped fresh parsley, plus additional for garnish
# Step-by-step:
01 - Pat chicken breasts thoroughly dry with paper towels. Season both sides generously with salt and black pepper, pressing seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and cover loosely with foil to retain heat.
03 - Reduce heat to medium. Add sliced mushrooms and chopped onion to the same skillet. Sauté for 5 to 6 minutes, stirring occasionally, until mushrooms are browned and onion is softened and translucent.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow mixture to simmer for 2 minutes to reduce slightly.
06 - Stir in heavy cream, Dijon mustard, and dried thyme. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 2 to 3 minutes to reheat chicken and allow flavors to meld. Sprinkle with fresh parsley and serve immediately.
# Expert Advice:
01 -
- It comes together in less than an hour but tastes like it simmered all day.
- The sauce is incredibly versatile and perfect for mopping up with crusty bread.
02 -
- Do not crowd the pan when searing the chicken or it will steam instead of brown.
- Letting the sauce simmer for a few extra minutes helps it cling to the noodles or rice later.
03 -
- Adding a splash of white wine before the broth elevates the sauce to a restaurant quality level.
- Boneless chicken thighs work exceptionally well here if you prefer darker meat.