Skillet Seared Chicken Mushroom (Printable View)

Tender seared chicken breasts with a rich mushroom cream sauce, perfect for weeknights or special occasions.

# Needed Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Mushroom Cream Sauce

06 - 2 tablespoons unsalted butter
07 - 8 ounces cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - 1/2 cup dry white wine or chicken broth
10 - 3/4 cup chicken broth (gluten-free if needed)
11 - 1 cup heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 - Salt and pepper to taste
15 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and cooked through to an internal temperature of 165°F (74°C). Remove and keep warm.
03 - Lower heat to medium. Add 2 tablespoons butter to the skillet and sauté mushrooms for 4 to 5 minutes until softened and browned.
04 - Add minced garlic to the skillet and cook for 1 minute until aromatic.
05 - Pour in white wine or chicken broth, scraping up browned bits from the pan. Simmer for 2 minutes.
06 - Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir well and simmer gently for 3 to 4 minutes until the sauce thickens slightly.
07 - Adjust seasoning with salt and pepper to taste.
08 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes to heat through.
09 - Sprinkle chopped parsley over the dish before serving.

# Expert Hints:

01 -
  • It tastes like a fancy restaurant dish but comes together in under an hour with everyday ingredients.
  • The creamy mushroom sauce works magic on simple chicken, turning plain protein into something you'll crave again.
  • It's one of those recipes that impresses without stress, leaving you time to actually enjoy your company.
02 -
  • Don't move the chicken around while it's searing, let it sit undisturbed so it develops that deep golden crust.
  • If your sauce seems too thin, let it simmer a bit longer, if it's too thick, add a splash more broth.
  • Always return the chicken with its resting juices, those drippings add extra flavor to the sauce.
03 -
  • Use a meat thermometer to check for 165 degrees F, overcooked chicken turns rubbery and no sauce can fix that.
  • Let the chicken rest for a few minutes after searing, it keeps the juices inside instead of spilling out onto the cutting board.
  • If your skillet isn't large enough, sear the chicken in batches so each piece gets proper contact with the heat.
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