Creamy Mushroom Chicken Skillet (Printable)
Tender chicken breasts simmered in a rich, creamy mushroom sauce with garlic and herbs. A comforting one-pan dish.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds total)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 2 cups sliced cremini or white mushrooms (approximately 8.8 ounces)
06 - 1 small yellow onion, finely chopped
07 - 3 cloves garlic, minced
→ Sauce
08 - 3/4 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 2 teaspoons Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1 tablespoon chopped fresh parsley (plus additional for garnish)
# How to Make It:
01 - Gently pat the chicken breasts dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
02 - In a large skillet, heat the olive oil over medium-high heat. Carefully place the seasoned chicken breasts in the hot pan and sear for 4 to 5 minutes per side, until deeply golden brown and cooked through. Transfer the seared chicken to a plate and cover loosely with foil to keep warm.
03 - Reduce the heat to medium in the same skillet. Add the sliced mushrooms and chopped onion. Sauté for 5 to 6 minutes, stirring occasionally, until the mushrooms are browned and the onion has softened. Add the minced garlic and cook for 1 minute more, until fragrant.
04 - Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any flavorful browned bits. Bring the broth to a gentle simmer and cook for 2 minutes.
05 - Stir in the heavy cream, Dijon mustard, and dried thyme. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until it begins to thicken slightly.
06 - Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Allow to simmer for 2 to 3 minutes to reheat the chicken and allow the flavors to meld. Sprinkle with fresh chopped parsley before serving immediately.
# Expert Tips:
01 -
- This dish is a weeknight wonder; it tastes incredibly gourmet but comes together in a flash.
- The rich, creamy sauce clings perfectly to the tender chicken, making every bite pure comfort.
02 -
- I once tried to rush the mushroom browning, and the sauce just didn't have that deep, umami richness; patience here truly pays off.
- Adding a splash of dry white wine, like a Sauvignon Blanc, right before the broth can elevate the complexity of the sauce in a subtle, wonderful way.
03 -
- For an even richer mushroom flavor, consider using a mix of wild mushrooms alongside your cremini; their varied textures and tastes add wonderful complexity.
- Always taste your sauce before returning the chicken to the pan; this is your chance to adjust seasoning with a pinch more salt, pepper, or even a tiny squeeze of lemon to brighten things up.