Skillet Chicken and Mushroom Sauce (Printer-Friendly)
Creamy skillet chicken with mushrooms, cooked in one pan for a quick, comforting weeknight meal.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 8 oz cremini or button mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 2 tbsp unsalted butter
06 - 3/4 cup heavy cream
→ Liquids
07 - 1/2 cup chicken broth
→ Seasonings and Herbs
08 - 1 tsp dried thyme (or 1 tbsp fresh, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tbsp fresh parsley, chopped (for garnish)
→ Oils
12 - 2 tbsp olive oil
# How to Make It:
01 - Pat the chicken breasts dry and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
03 - Reduce heat to medium. Add the butter to the same skillet. Sauté the onion and garlic for about 2 minutes until fragrant. Add the sliced mushrooms and cook for approximately 5 minutes until softened and golden brown.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream and dried thyme. Simmer the sauce for 2 to 3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
06 - Return the chicken breasts to the skillet. Spoon the mushroom sauce over the chicken and simmer for 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Transfer to plates and sprinkle with fresh chopped parsley. Serve immediately while hot.
# Expert Advice:
01 -
- One skillet means you get all that concentrated flavor and zero extra dishes to wash.
- The sauce practically builds itself from whatever the chicken leaves behind in the pan.
02 -
- Do not rush the mushroom browning step because undercooked mushrooms will weep liquid and thin out your sauce.
- Always let the chicken rest for a couple minutes after searing so the juices redistribute before returning it to the pan.
03 -
- Check your chicken broth labels carefully if you need this to be gluten free because many brands hide wheat in the flavorings.
- Let the cream sauce simmer until it visibly coats the back of a spoon before returning the chicken to the pan.