Tender chicken breast bathed in a silky mushroom cream sauce — this is the kind of weeknight dinner that tastes like a restaurant splurge. Sliced chicken stays juicy, mushrooms turn golden and savory, and the sauce begs for something to soak it up. Serve over pasta, rice, or mashed potatoes.
Ingredients
- 4 boneless skinless chicken breasts
- 8 oz cremini mushrooms, sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sear the chicken: Season the chicken breasts with salt and pepper. Sear in hot olive oil over medium-high heat, 5–6 minutes per side, until golden and cooked through. Remove and set aside.
- Brown the mushrooms: In the same skillet, melt the butter and sauté the mushrooms and onion until deeply golden, about 6 minutes. Add the garlic and thyme; cook 1 minute more.
- Build the sauce: Pour in the chicken broth, scraping up the browned bits. Simmer 3 minutes, then stir in the cream and Dijon. Simmer gently until slightly thickened, 4–5 minutes.
- Finish: Slice the chicken and return it to the skillet, spooning sauce over the top. Simmer 2 minutes to rewarm. Garnish with parsley and serve.
Pro tip: Don’t crowd the mushrooms — they need space to brown instead of steam. Work in two batches if your skillet is small; the deep color is where all the flavor lives.
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Estimated nutrition per serving: 420 calories, 38g protein, 8g carbs, 25g fat
