Skillet Chicken Mushroom Sauce (Print Version)
Tender pan-seared chicken in a rich, creamy mushroom sauce, prepared in one skillet for an easy, comforting meal.
# What You'll Need:
→ Chicken
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
# How to Make It:
01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground 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 to an internal temperature of 165°F. Remove from the skillet and set aside on a plate.
03 - Reduce the heat to medium. Add the butter to the same skillet. Sauté the chopped onion and minced garlic for about 2 minutes until fragrant. Add the sliced mushrooms and cook for 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 dried thyme. Simmer the sauce for 2 to 3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
06 - Return the chicken breasts to the skillet. Spoon the mushroom sauce over the chicken and simmer for 2 to 3 minutes until everything is heated through and the flavors meld together.
07 - Sprinkle with freshly chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in a single skillet, which means you get a rich, concentrated sauce and barely any dishes to wash afterward.
- The creamy mushroom sauce tastes like it took hours but comes together while the chicken rests.
02 -
- Do not skip scraping the browned bits off the bottom of the pan because that fond is the secret to a sauce that tastes like it came from a restaurant kitchen.
- Let the mushrooms sit undisturbed for the first minute or two of cooking so they actually brown instead of steaming in their own liquid.
03 -
- Pound the chicken to an even half inch thickness before cooking so every piece finishes at the same time and stays juicy throughout.
- Salt the mushrooms only after they have browned because salting early draws out water and prevents that gorgeous caramelized crust.