Skillet Chicken And Mushroom Sauce (Printer-friendly)
Tender seared chicken in a creamy mushroom sauce, made in one skillet for an easy, comforting weeknight dinner.
# 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 tablespoons unsalted butter
06 - 3/4 cup heavy cream
→ Liquids
07 - 1/2 cup chicken broth
→ Seasonings
08 - 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tablespoon fresh parsley, chopped (for garnish)
→ Fats and Oils
12 - 2 tablespoons olive oil
# How to Prepare:
01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat until it shimmers. 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 onion and garlic for about 2 minutes until fragrant. Add the sliced mushrooms and cook for approximately 5 minutes until softened and golden brown.
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 - Add the heavy cream and dried thyme to the skillet, stirring to combine. Simmer for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
06 - Return the chicken breasts to the skillet, spooning the mushroom sauce over the top. Simmer for 2 to 3 minutes until the chicken is heated through and the flavors meld together.
07 - Sprinkle with freshly chopped parsley and serve hot over mashed potatoes, rice, or pasta.
# Expert Advice:
01 -
- Everything happens in one pan, which means all those caramelized bits get folded right back into the sauce where they belong.
- The mushroom sauce tastes like something you would order at a bistro, but it comes together with zero fuss on a weeknight.
02 -
- Do not skip patting the chicken dry because moisture on the surface is the enemy of a proper golden sear.
- Letting the mushrooms sit undisturbed in the pan for a full two minutes before stirring is the difference between browning and steaming.
03 -
- If your chicken breasts are thick, slice them in half horizontally before seasoning so they cook faster and more evenly without drying out.
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want it.