Save I made this on a rainy Tuesday when I had twenty minutes before everyone got home. The skillet was already hot, the chicken was still half-frozen, and I thought I'd ruined it. But that golden crust formed anyway, and the mushrooms released this earthy smell that filled the whole kitchen. It turned into one of those meals people still mention months later.
My neighbor once knocked on the door mid-cook because she could smell the garlic and mushrooms from her porch. I plated an extra serving and she sat down with us without asking. That's the kind of dish this is—it pulls people in, makes them linger, turns a regular night into something worth remembering.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning or they won't sear properly, they'll steam instead.
- Kosher salt and black pepper: Season generously, chicken needs more than you think to taste right.
- Olive oil and butter: The oil keeps the butter from burning while the butter adds richness to the crust.
- Cremini or white mushrooms: Cremini have deeper flavor, but white mushrooms work just fine if that's what you have.
- Garlic cloves: Mince them fresh, the jarred stuff doesn't bloom the same way in hot butter.
- Dry white wine: Use something you'd actually drink, cooking wine tastes like regret.
- Chicken broth: Low-sodium gives you control over the salt level in the finished sauce.
- Heavy cream: This is what makes the sauce cling to the chicken and taste like comfort.
- Dijon mustard: Just a teaspoon adds depth without making it taste mustardy.
- Fresh thyme: Strip the leaves off the stem, dried thyme works but fresh smells like a garden.
- Fresh parsley: Chop it right before serving so it stays bright and doesn't wilt into the sauce.
Instructions
- Prep the chicken:
- Use paper towels to pat the chicken completely dry, then season both sides with salt and pepper. Wet chicken will never brown properly, it just sits there and steams.
- Sear the chicken:
- Heat the olive oil and 1 tablespoon butter over medium-high heat until the butter stops foaming. Add the chicken and don't move it for 5 to 6 minutes, let that crust form, then flip and cook the other side until it hits 74°C internally.
- Rest the chicken:
- Remove the chicken to a plate and cover it loosely with foil. It'll stay warm while you make the sauce and the juices will settle back into the meat.
- Cook the mushrooms:
- Lower the heat to medium, add 2 tablespoons butter, then toss in the sliced mushrooms. Let them sit undisturbed for a minute before stirring so they can caramelize instead of just sweating out water.
- Add the garlic:
- Stir in the minced garlic and cook for about a minute until it smells amazing. Don't let it brown or it'll taste bitter.
- Deglaze with wine:
- Pour in the white wine and scrape up all the browned bits stuck to the bottom of the skillet. Let it bubble for 2 minutes until it reduces a bit and the alcohol cooks off.
- Build the sauce:
- Add the chicken broth, heavy cream, Dijon mustard, and thyme, then stir everything together and bring it to a gentle simmer. Let it cook for 3 to 4 minutes until it thickens just enough to coat the back of a spoon.
- Finish and serve:
- Taste the sauce and adjust the salt and pepper, then nestle the chicken back in and spoon the sauce over top. Simmer for 2 to 3 minutes, sprinkle with parsley, and serve hot.
Save The first time I made this, my kid asked if we were celebrating something. We weren't, but it felt like we should have been. Sometimes a good meal is the occasion all on its own.
What to Serve It With
This sauce begs for something to soak it up. I usually go for mashed potatoes or buttered egg noodles, but crusty bread works too if you don't mind using your hands. Rice is fine but it doesn't grab the sauce the same way. Once I served it over polenta and it was so good I forgot to plate vegetables.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Microwaving works in a pinch but the chicken can get rubbery if you're not careful, so stop and stir every 30 seconds.
Swaps and Shortcuts
If you don't have wine, just use more chicken broth and add a squeeze of lemon at the end for brightness. Boneless thighs are juicier and more forgiving if you're worried about overcooking. For a lighter version, swap half-and-half for the cream, but know the sauce won't be quite as luscious.
- A splash of brandy or Marsala in the sauce adds a fancy restaurant vibe.
- Use dried thyme if fresh isn't around, just use half the amount.
- Frozen mushrooms work but they release more water, so let them cook a minute longer.
Save This is the kind of recipe that makes you feel capable in the kitchen. It's simple enough for a weeknight but impressive enough that nobody has to know how easy it actually was.
Recipe FAQs
- → How do you achieve a perfect sear on the chicken?
Pat the chicken dry, season well, and cook in hot olive oil and butter without overcrowding the pan. Sear each side 5-6 minutes until golden-brown.
- → Can I substitute white wine in the sauce?
Yes, dry chicken broth can be used instead of white wine to maintain flavor and moisture.
- → What mushrooms work best for the sauce?
Cremini or white mushrooms are ideal as they soften well and complement the creamy sauce.
- → How do I thicken the mushroom cream sauce?
Let the sauce simmer gently until it reduces slightly and thickens, usually about 3-4 minutes.
- → What to serve alongside this dish?
Mashed potatoes, steamed rice, or crusty bread pair wonderfully to soak up the creamy sauce.
- → Is it possible to make this dish gluten-free?
Yes, use gluten-free chicken broth and verify mustard ingredients are gluten-free to keep the dish safe for gluten sensitivities.