Skillet Chicken and Mushroom Sauce (Printable)
One-skillet chicken in a rich, creamy mushroom sauce, quick to prepare and ideal for 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 5–6 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 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 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. Simmer the sauce for 2–3 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 2–3 minutes until everything is heated through and the flavors meld.
07 - Sprinkle with freshly chopped parsley and serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in a single skillet, which means all those gorgeous browned bits get folded straight into the sauce instead of being washed away.
- The mushroom sauce tastes like something from a French bistro but comes together with pantry staples in under an hour.
02 -
- Do not rush the mushroom browning step because Crowded mushrooms steam instead of sear, so spread them out and give them space.
- Letting the chicken rest before returning it to the sauce keeps the juices inside rather than spilling out into the pan.
03 -
- Press down gently on the chicken with a spatula right after placing it in the skillet to ensure full contact with the hot surface for an even golden crust.
- Adding the cream off the heat for thirty seconds before returning to a gentle simmer prevents it from breaking or turning grainy.