Creamy Mushroom Chicken Herb (Print Page)

Tender chicken breasts cooked in a creamy herb sauce with sautéed mushrooms for a comforting meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Mushrooms & Aromatics

05 - 2 tablespoons unsalted butter
06 - 10 ounces cremini or button mushrooms, sliced
07 - 3 cloves garlic, minced
08 - 1 small shallot, finely chopped

→ Creamy Herb Sauce

09 - 1 cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves
13 - 1 tablespoon chopped fresh parsley
14 - ½ teaspoon dried oregano
15 - ¼ cup grated Parmesan cheese

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - Melt butter in the same skillet. Add sliced mushrooms and sauté 4 to 5 minutes until golden and tender. Stir in finely chopped shallot and minced garlic, cooking 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the skillet. Stir in heavy cream, Dijon mustard, fresh thyme, dried oregano, and grated Parmesan cheese. Simmer 2 to 3 minutes until sauce slightly thickens.
05 - Nestle chicken breasts back into the skillet, coating them with the sauce. Simmer over low heat for 3 to 4 minutes until warmed through and sauced.
06 - Stir chopped fresh parsley into the skillet. Taste and adjust seasoning if necessary. Garnish with additional parsley before serving hot.

# Expert Tips:

01 -
  • The whole thing comes together in under 40 minutes, which means weeknight dinner without the stress.
  • One skillet means less cleanup, and somehow food tastes better when it's cooked and served from the same pan.
  • The sauce is silky and rich without feeling heavy, and it soaks into whatever you serve alongside it like it was meant to be there.
02 -
  • Don't skip patting the chicken dry—wet chicken won't brown, and a good golden crust is where half the flavor lives.
  • If your sauce seems thin after simmering, it's fine; it will thicken slightly as it cools, and the goal is silky, not gelatinous anyway.
  • Taste the sauce before serving; the saltiness from the Parmesan and broth can vary by brand, and you might need to adjust.
03 -
  • Brown the chicken properly before cooking the mushrooms—that golden crust is what makes it taste homemade and delicious, not rushed.
  • Don't crowd the skillet; if your mushrooms pile up, they'll steam instead of sauté, so cook them in two batches if you need to.
  • Taste and adjust the seasoning just before serving; it's the difference between 'this is good' and 'wait, how did you make this at home?'

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