Creamy Mushroom Chicken: A Comforting Classic for Any Night of the Week
A comforting and flavorful dish that brings together tender chicken and a rich, creamy mushroom sauce. Perfect for cozy weeknights or an impressive yet easy dinner with guests.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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2 tablespoons butter
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8 ounces cremini or white mushrooms, sliced
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3 garlic cloves, minced
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1 small yellow onion, finely chopped
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1 cup chicken broth (low-sodium)
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1 cup heavy cream
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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Salt and freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
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Optional: ¼ cup grated Parmesan cheese, 2 teaspoons Dijon mustard, splash of white wine
Instructions
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Pat chicken dry and season with salt and pepper. If thick, slice horizontally to create thinner cutlets.
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Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.
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Reduce heat to medium. Add butter to the skillet, then mushrooms. Sauté for 6-8 minutes until browned and tender.
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Add onion and garlic. Cook for another 2-3 minutes until fragrant.
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Pour in chicken broth to deglaze the pan, scraping up brown bits. Simmer for 3-4 minutes.
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Stir in cream and thyme. Let the sauce simmer 5-7 minutes until slightly thickened. Optional: add Dijon mustard, Parmesan, or wine here.
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Return chicken to the skillet, spoon sauce over the top, and simmer together for 3-5 minutes.
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Garnish with chopped parsley and serve hot with desired sides.
Notes
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Use chicken thighs for a juicier option.
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Add a pinch of red pepper flakes for heat.
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To lighten the dish, substitute half-and-half for heavy cream.
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Sauce thickness can be adjusted by simmering longer or adding a splash of broth.