Skillet Chicken and Mushroom Sauce (Printable)
One-skillet chicken seared and simmered in a creamy mushroom, garlic and thyme sauce; serve over potatoes or pasta.
# 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
# How To Make It:
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.
03 - Reduce heat to medium. Add the butter to the same skillet, then sauté the onions and 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 thyme until well combined. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
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 chicken is coated evenly.
07 - Sprinkle with fresh chopped parsley and serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get maximum flavor and minimum dishes to wash afterward.
- The creamy mushroom sauce tastes like it took hours but comes together in under fifteen minutes.
- It is naturally gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not wash the mushrooms under running water, instead wipe them with a damp paper towel or they will turn soggy and refuse to brown.
- Letting the chicken rest on a plate while you make the sauce is essential because it gives the juices time to redistribute so the meat stays tender.
03 -
- Resist the urge to move the chicken around while it sears, letting it sit undisturbed is what creates that flavorful golden crust.
- Use the largest skillet you own because crowding the mushrooms will cause them to steam instead of brown.