Creamy Mushroom Chicken Skillet (Printable)
Tender chicken breasts cooked in a rich creamy mushroom sauce with garlic and herbs for a comforting meal.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour (or gluten-free flour)
→ Cooking & Aromatics
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped
→ Mushrooms & Sauce
09 - 10 ounces cremini or white mushrooms, sliced
10 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
11 - 1/2 cup chicken stock
12 - 1 cup heavy cream
13 - 1 tablespoon Dijon mustard
14 - 2 tablespoons chopped fresh parsley, plus more for garnish
# Directions:
01 - Season both sides of the chicken breasts with salt and pepper. Lightly dust with flour, shaking off any excess.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add the remaining 1 tablespoon butter. Sauté the onion for 2 minutes until translucent. Add garlic and cook for 30 seconds.
04 - Add mushrooms and thyme; cook for 5-6 minutes, stirring occasionally, until mushrooms are browned and their liquid has evaporated.
05 - Pour in chicken stock and scrape up any browned bits from the pan. Reduce heat to medium-low.
06 - Stir in heavy cream and Dijon mustard. Simmer for 3-4 minutes until slightly thickened.
07 - Return chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes until chicken is heated through and sauce is creamy. Sprinkle with parsley and serve immediately.
# Expert Tips:
01 -
- Everything happens in one pan so cleanup is practically nonexistent
- The sauce develops this velvety restaurant quality that makes weeknight dinners feel special
02 -
- Dont rush the mushroom browning step because that caramelization is where all the depth lives
- The sauce continues thickening off heat so pull it a tiny bit earlier than you think
03 -
- Pound the chicken to even thickness before cooking so every piece finishes at the same time
- Keep some pasta water on hand if you want to thin the sauce at the very end