Skillet Chicken And Mushroom Sauce (Printable Version)
Tender seared chicken in a creamy mushroom sauce, cooked in one skillet for an easy, comforting weeknight main.
# What You'll Need:
→ 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 - 3/4 cup heavy cream
→ Liquids
07 - 1/2 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 for 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. Add butter to the same skillet, then sauté onions and garlic until fragrant, about 2 minutes. Add the sliced mushrooms and cook until softened and browned, approximately 5 minutes.
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, combining well. Simmer for 2 to 3 minutes 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 everything is heated through.
07 - Sprinkle with fresh chopped parsley and serve immediately while hot.
# Expert Hints:
01 -
- Everything cooks in one skillet, which means you get all the flavor with almost none of the cleanup.
- The cream sauce is rich enough to feel like a splurge but simple enough for any weeknight.
02 -
- Do not move the chicken around while it sears, because patience is what gives you that golden crust.
- Let the mushrooms sit in the pan without stirring for at least a minute so they caramelize instead of turning soggy.
03 -
- A splash of dry white wine added right after the mushrooms will deglaze the pan and add a layer of acidity that balances the cream perfectly.
- Use a heavy bottomed skillet like cast iron or stainless steel for the best sear on the chicken, since thin pans create hot spots that lead to uneven cooking.