Creamy Mushroom Chicken Skillet (Printable Version)

Tender chicken breasts cooked with mushrooms, garlic, and herbs in a creamy sauce for a comforting dinner.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp all-purpose flour

→ Cooking & Aromatics

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Mushrooms & Sauce

09 - 10 oz cremini or white mushrooms, sliced
10 - 1 tsp dried thyme
11 - 1/2 cup chicken stock
12 - 1 cup heavy cream
13 - 1 tbsp Dijon mustard
14 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - Season both sides of the chicken breasts with salt and pepper. Lightly dust with flour, shaking off any excess.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, or until golden and cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add the remaining 1 tbsp butter. Sauté the onion for 2 minutes until translucent. Add garlic and cook for 30 seconds.
04 - Add mushrooms and thyme; cook for 5-6 minutes, stirring occasionally, until mushrooms are browned and their liquid has evaporated.
05 - Pour in chicken stock and scrape up any browned bits from the pan. Reduce heat to medium-low.
06 - Stir in heavy cream and Dijon mustard. Simmer for 3-4 minutes until slightly thickened.
07 - Return chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes until chicken is heated through and sauce is creamy. Sprinkle with parsley and serve immediately.

# Expert Suggestions:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The sauce comes together so quickly you will feel like a restaurant chef in your own kitchen
02 -
  • Crowding the pan when searing chicken will trap steam and prevent proper browning, so work in batches if needed
  • The sauce will continue to thicken as it stands, so remove it from heat slightly earlier than you think
03 -
  • Let the chicken rest for a few minutes after searing so it retains all those juices
  • Use room temperature cream to prevent it from separating when added to the hot pan

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