Skillet Seared Chicken Mushroom (Printable)

Tender chicken breasts seared and topped with a silky mushroom cream sauce, ideal for dinner.

# 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 chicken broth (gluten-free if needed)
11 - 1 cup heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
14 - Salt and black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Pat chicken breasts dry and season evenly with kosher salt and freshly ground black pepper on both sides.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place chicken breasts in skillet and sear for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and keep loosely covered.
03 - Reduce heat to medium. Add 2 tablespoons butter to the skillet, then add sliced mushrooms. Cook for 4 to 5 minutes until mushrooms soften and brown.
04 - Incorporate minced garlic and sauté for 1 minute until aromatic.
05 - Pour in white wine or chicken broth, scraping up any 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 to combine and bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce thickens slightly.
07 - Adjust seasoning with salt and black pepper according to taste.
08 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes to warm through.
09 - Sprinkle chopped fresh parsley atop before serving.

# Expert Advice:

01 -
  • It tastes like restaurant quality but uses simple pantry staples you probably already have.
  • The creamy mushroom sauce is so good youll want to spoon it over everything on your plate.
  • It comes together in under 45 minutes, making it perfect for busy weeknights or unexpected guests.
02 -
  • Dont skip drying the chicken, wet meat will steam instead of sear and you will miss out on all that flavor.
  • Let the sauce simmer gently, not boil hard, or the cream can break and turn grainy instead of silky.
  • Use a meat thermometer to check for 74 degrees C or 165 degrees F, overcooked chicken breasts turn dry and tough fast.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear evenly and stay tender throughout.
  • Taste the sauce before adding the chicken back in, its your last chance to adjust seasoning and get it just right.
  • If your skillet isnt big enough, sear the chicken in batches, crowding the pan will steam the meat instead of browning it.
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