Skillet Seared Chicken Mushroom (Printable)

Juicy seared chicken breasts paired with a luscious mushroom cream sauce, perfect for any dinner occasion.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 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 - 1/2 cup dry white wine or chicken broth
10 - 3/4 cup gluten-free chicken broth
11 - 1 cup heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 - Salt and black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped

# How-To:

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

# Expert Hints:

01 -
  • The sauce comes together in the same pan you seared the chicken in, so cleanup is minimal and all those browned bits become flavor.
  • It looks and tastes like something from a restaurant, but you can have it on the table in under an hour with ingredients you probably already have.
02 -
  • Don't skip drying the chicken, wet meat will never brown properly and you'll lose all that flavor.
  • Let the mushrooms sit undisturbed for the first minute or two so they caramelize instead of steaming in their own liquid.
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken and losing all those juices onto the cutting board.
  • If the sauce gets too thick, whisk in a tablespoon of broth at a time until it loosens to the consistency you want.
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