Creamy Mushroom Chicken Skillet (Printable Version)
Tender chicken breasts in a rich mushroom cream sauce with garlic and thyme, prepared in one skillet.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Mushrooms and Aromatics
05 - 8 oz cremini or white button mushrooms, sliced
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely chopped
08 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
→ Sauce
09 - 3/4 cup chicken stock, gluten-free if needed
10 - 1 cup heavy cream
11 - 2 tbsp grated Parmesan cheese
12 - 1 tsp Dijon mustard
13 - 1 tbsp fresh parsley, chopped plus extra for garnish
14 - Salt and pepper to taste
# Directions:
01 - Season both sides of chicken breasts evenly with salt and pepper, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside on a plate, tent loosely with foil to rest.
03 - In the same skillet, add sliced mushrooms. Sauté for 5 minutes until browned and most moisture has evaporated, stirring occasionally.
04 - Add chopped onion to mushrooms and sauté for 2 to 3 minutes until translucent. Add minced garlic and thyme, stirring constantly for 1 minute until fragrant.
05 - Pour in chicken stock, using a wooden spoon to scrape up browned bits from bottom of skillet. Simmer for 2 to 3 minutes until liquid reduces slightly.
06 - Stir in heavy cream, grated Parmesan, and Dijon mustard. 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 to skillet, nestling pieces into the sauce. Simmer for 2 to 3 minutes until chicken is heated through. Sprinkle with fresh parsley, adjust seasoning if needed, and serve hot with extra sauce spooned over each portion.
# Expert Tips:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The sauce comes together with pantry staples and feels luxurious
- You get that creamy restaurant quality dinner without leaving your house
02 -
- Rushing the mushroom browning step is the biggest mistake you can make
- Letting the sauce simmer just long enough to thicken makes all the difference
03 -
- Pound the chicken to even thickness for perfect cooking every time
- Keep the heat at medium when making the sauce to prevent separating