Skillet Seared Chicken Mushroom (Printable)

Chicken breasts cooked to perfection with a savory mushroom cream sauce, ideal for a simple yet elegant dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Mushroom Cream Sauce

06 - 2 tablespoons unsalted butter
07 - 8 ounces cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - ½ cup dry white wine or chicken broth
10 - ¾ cup gluten-free chicken broth
11 - 1 cup heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
14 - Salt and pepper, to taste
15 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Remove from skillet and keep loosely covered.
03 - Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet. Add sliced mushrooms and sauté for 4 to 5 minutes until softened and browned.
04 - Add minced garlic to the mushrooms and cook for 1 minute until fragrant.
05 - Pour in dry white wine or chicken broth and scrape up browned bits from the skillet. Let simmer for 2 minutes.
06 - Add gluten-free chicken broth, heavy cream, Dijon mustard, and thyme. Stir well and bring to a gentle simmer. Cook for 3 to 4 minutes until sauce thickens slightly.
07 - Adjust seasoning by adding salt and pepper to taste.
08 - Return the chicken breasts and any accumulated juices to the skillet. Spoon sauce over them and simmer for 2 to 3 minutes until heated through.
09 - Sprinkle chopped fresh parsley over the chicken and sauce before serving.

# Expert Suggestions:

01 -
  • It tastes fancy but comes together in under 40 minutes, perfect for those nights when you want something special without the stress.
  • The mushroom cream sauce is so good youll want to lick the skillet clean (I wont tell if you do).
  • It uses simple ingredients you probably already have, yet the result feels restaurant worthy.
02 -
  • Dont skip drying the chicken, wet chicken steams instead of sears and youll miss out on that gorgeous golden crust.
  • Let the mushrooms sit still in the pan for a bit, moving them too much releases water and they end up soggy instead of caramelized.
  • If your sauce looks too thin, just let it simmer a minute or two longer, it thickens as the cream reduces.
03 -
  • Pound your chicken breasts to an even thickness before cooking so they sear evenly and stay juicy all the way through.
  • Save any leftover sauce and toss it with pasta the next day, its like getting two meals in one.
  • If your skillet isnt big enough for all four breasts, sear them in batches so they dont steam on top of each other.
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