Skillet Chicken and Mushroom Sauce (Printable version)
One-skillet chicken with a creamy mushroom sauce, ready in about 40 minutes for easy, comforting weeknight dinners.
# What you need:
→ Meats
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, 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:
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 to an internal temperature of 165°F. Remove from the skillet and set aside on a plate.
03 - Reduce heat to medium. Add the butter to the same skillet and sauté the onions 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 thyme, combining well. Simmer for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
06 - Return the chicken breasts to the skillet and spoon the sauce and mushrooms over the top. Simmer for 2 to 3 minutes until the chicken is heated through and the flavors meld.
07 - Sprinkle with fresh chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one skillet, which means the chicken leaves behind golden bits that make the sauce taste like it took hours.
- The cream sauce is rich enough to feel indulgent but quick enough for any weeknight when energy is running low.
02 -
- Do not move the mushrooms around too much while they cook because they need stillness to develop real color and flavor.
- Letting the sauce simmer an extra minute transforms it from thin liquid into something velvety that clings to the chicken.
03 -
- A meat thermometer reading of 165 degrees takes the guesswork out of checking if the chicken is done.
- Use the same skillet for every step without washing it because those leftover bits are concentrated flavor.