Pin it I burned the garlic the first three times I tried making this sauce. Each time, I'd turn my back to flip the chicken, and by the time I looked down, those minced cloves had gone from golden to bitter. Now I keep a small bowl of broth nearby, ready to splash in the second the garlic hits the pan. That one adjustment turned a stressful dish into one I can make on autopilot, even after a long day.
My neighbor once knocked on the door just as I was plating this for dinner. She stepped inside, took one look at the skillet, and asked if I was celebrating something. I wasn't, but the smell of thyme and cream made it feel like I should have been. We ended up setting another place at the table, and she still brings it up every time we run into each other at the mailbox.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning or they won't get that golden crust, just a sad steam instead.
- Kosher salt and black pepper: Season generously on both sides because this is your only chance to flavor the meat itself before it goes into the pan.
- Olive oil and unsalted butter: The oil keeps the butter from burning during the high heat sear, while the butter adds richness and color.
- Cremini or white mushrooms: Slice them evenly so they cook at the same rate, and don't crowd the pan or they'll release water instead of browning.
- Garlic cloves: Mince them fine so they melt into the sauce, but add them after the mushrooms or they'll scorch.
- Dry white wine: Use something you'd actually drink, not cooking wine, because the flavor concentrates as it simmers.
- Chicken broth: Low sodium is best so you control the salt level, especially once the cream goes in.
- Heavy cream: This is what makes the sauce cling to the chicken and turn silky, so don't swap it for milk unless you're okay with a thinner result.
- Dijon mustard: Just a teaspoon adds a subtle tang that balances the richness without tasting sharp.
- Fresh thyme leaves: Strip them off the stem with your fingers, they smell like a garden even in the dead of winter.
- Fresh parsley: Chop it at the last second and scatter it on top for color and a hint of brightness.
Instructions
- Prep the chicken:
- Lay the breasts on paper towels and press down firmly to pull out every bit of moisture. Season both sides right before they go into the pan so the salt doesn't sit and draw out water.
- Sear the chicken:
- Heat the oil and butter until the butter stops foaming, then lay the chicken in gently and resist the urge to move it. Let it cook undisturbed for 5 to 6 minutes until the edges turn golden, then flip and repeat, checking that the thickest part hits 74°C or 165°F.
- Rest the chicken:
- Move the cooked breasts to a plate and drape foil loosely over them. They'll stay warm and the juices will settle back into the meat instead of running all over your cutting board.
- Cook the mushrooms:
- Drop the heat to medium, add the butter, and spread the mushrooms in a single layer. Let them sit for a minute before stirring so they get some color, then cook until they're soft and browned, about 4 to 5 minutes.
- Add the garlic:
- Toss in the minced garlic and stir constantly for just one minute. You'll smell it go from raw to fragrant, and that's your cue to move on before it burns.
- Deglaze with wine:
- Pour in the white wine and scrape up every stuck bit from the bottom of the pan with a wooden spoon. Let it bubble hard for 2 minutes so the alcohol cooks off and the flavor concentrates.
- Build the sauce:
- Stir in the broth, cream, mustard, and thyme, then bring it to a gentle simmer. Let it cook for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Finish and serve:
- Slide the chicken back into the skillet along with any juices that pooled on the plate. Spoon the sauce over the top and let everything warm through for 2 to 3 minutes, then sprinkle with parsley and serve straight from the pan.
Pin it The first time I made this for my family, my brother asked if I'd ordered takeout and plated it myself. When I told him I'd made it, he went quiet for a second, then asked for the recipe. He still texts me photos every time he makes it, usually with a thumbs up and nothing else. That's how I know it worked.
Serving Suggestions
This sauce is too good to waste, so serve it over mashed potatoes, rice, or egg noodles that can soak up every drop. I've also torn up crusty bread and dragged it through the skillet when no one was looking, and I'm not ashamed to say it was one of the best bites of the meal.
Variations and Swaps
If you want more depth, add a splash of brandy or Marsala right after the wine and let it cook down. Boneless thighs work beautifully if you prefer darker meat, just adjust the cooking time since they take a bit longer. For a lighter version, swap the heavy cream for half and half, but know the sauce won't be quite as thick or rich.
Storage and Reheating
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 bring the sauce back to life, stirring often so it doesn't break. The chicken can dry out in the microwave, so stovetop is worth the extra two minutes.
- Store the chicken and sauce together so the meat stays moist.
- Add a little extra liquid when reheating to loosen the sauce.
- Don't freeze this dish, the cream sauce separates and turns grainy when thawed.
Pin it This is the kind of recipe that makes you feel capable, even on nights when you're not sure you have the energy. Once you've made it a few times, it becomes second nature, and that's when cooking stops feeling like work and starts feeling like taking care of yourself.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before seasoning and sear it in a hot skillet with oil and butter to lock in moisture. Avoid overcooking by checking it reaches an internal temperature of 74°C/165°F.
- → Can I use other mushrooms for the sauce?
Yes, cremini or white mushrooms work well, but you can also substitute with button or shiitake mushrooms for different flavors and textures.
- → What can I substitute for dry white wine in the sauce?
Chicken broth or vegetable broth are great alternatives that maintain depth of flavor without alcohol.
- → How do I thicken the mushroom cream sauce?
Allow the sauce to simmer gently until it reduces and thickens naturally. Stir occasionally to prevent burning and achieve desired consistency.
- → Is it possible to make this dish gluten-free?
Yes, use gluten-free chicken broth and confirm all ingredients are free from gluten-containing additives.
- → Can the chicken breasts be substituted with thighs?
Boneless, skinless chicken thighs can be used for a juicier and slightly richer alternative, adjusting cooking time as needed.