Skillet Seared Chicken Mushroom (Printable)

Tender seared chicken breasts served with a rich mushroom cream sauce, perfect for weeknight meals.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ 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 - ½ cup dry white wine or chicken broth
10 - ¾ cup gluten-free chicken broth
11 - 1 cup heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
03 - Remove seared chicken from skillet, cover loosely, and set aside to rest.
04 - Reduce heat to medium, add 2 tablespoons unsalted butter to skillet, then sauté mushrooms for 4 to 5 minutes until softened and browned.
05 - Add minced garlic to mushrooms and cook for 1 minute until fragrant.
06 - Pour in white wine or chicken broth, scraping browned bits from skillet. Simmer for 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir to combine and simmer for 3 to 4 minutes until sauce thickens slightly.
08 - Adjust seasoning with salt and freshly ground black pepper to taste.
09 - Return chicken and any accumulated juices to skillet. Spoon sauce over chicken and simmer 2 to 3 minutes until heated through.
10 - Sprinkle chopped fresh parsley over chicken before serving.

# Expert Advice:

01 -
  • It looks fancy but comes together faster than ordering takeout.
  • The sauce is so good you'll want to soak up every drop with bread.
  • One skillet means less cleanup and more time at the table.
02 -
  • If your chicken breasts are thick, pound them to even thickness so they cook at the same rate.
  • Don't skip deglazing the pan, those browned bits are pure flavor and they make the sauce taste like you've been cooking all day.
  • Let the sauce simmer gently, not boil, or the cream might break and look grainy.
03 -
  • Let your skillet get properly hot before adding the chicken, that's how you get a real sear instead of pale, sad meat.
  • Save any juices from the resting chicken and pour them back into the sauce for extra flavor.
  • Taste the sauce before you add the chicken back in, it's easier to adjust seasoning when the skillet isn't crowded.
Return