Skillet Chicken And Mushroom Sauce (Print)
One-skillet chicken in a velvety mushroom cream sauce, ready in 40 minutes — rich, comforting, and weeknight-friendly.
# What You’ll Need:
→ Chicken
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
08 - 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tbsp fresh parsley, chopped (for garnish)
→ Fats & Oils
12 - 2 tbsp olive oil
# How To Make:
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 the heat to medium. Add the butter to the same skillet, then sauté the onion and garlic for about 2 minutes until fragrant. Add the sliced mushrooms and cook for approximately 5 minutes until softened and nicely browned.
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 thyme. Simmer the sauce for 2 to 3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
06 - Place the chicken breasts back into the skillet. Spoon the sauce and mushrooms over the chicken and simmer for 2 to 3 minutes until everything is heated through and the flavors meld together.
07 - Sprinkle with chopped fresh parsley and serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get all the flavor and only one pan to wash afterward.
- The mushroom sauce tastes like it took hours but needs barely ten minutes of simmering to come together.
02 -
- Do not move the chicken around while it sears, because patience is what gives you that beautiful golden crust instead of a pale, steamed exterior.
- Let the mushrooms sit undisturbed in the pan for at least two minutes before stirring, because they need dry, direct contact with the hot surface to brown instead of turning soggy.
03 -
- Pound the chicken to even thickness before cooking so every piece finishes at the same time and you avoid dried out ends with raw centers.
- Let the skillet get ripping hot before the chicken goes in, because a properly preheated pan is the single biggest difference between restaurant quality searing and sad, grey chicken.