Description
Juicy chicken breasts smothered in a rich, creamy mushroom sauce made in one skillet. Perfect for a cozy dinner or an easy weeknight meal, this dish is flavorful, comforting, and versatile.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
8 oz mushrooms, sliced (cremini or white button)
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the chicken breasts on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 5–6 minutes per side until golden and fully cooked through. Remove and set aside.
- In the same skillet, add the butter and stir in the sliced mushrooms. Sauté for 6–8 minutes until browned and tender.
- Add the minced garlic and cook for 1–2 minutes until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in the heavy cream, Dijon mustard, thyme, and Parmesan cheese. Bring to a gentle simmer.
- Simmer the sauce for 5–6 minutes, stirring occasionally, until slightly thickened.
- Return the chicken to the skillet and spoon sauce over it. Simmer together for 3–4 minutes.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
Swap chicken breasts for thighs for extra tenderness.
Add a splash of white wine for deeper flavor when deglazing.
Stir in spinach or kale for added greens.
Use full-fat coconut milk for a dairy-free option.
For a richer sauce, add cream cheese or mascarpone.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg
