Skillet Chicken and Mushroom Sauce (Print Page)

One-skillet chicken with a creamy mushroom sauce—tender breasts and savory pan sauce, ready in about 40 minutes.

# 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

# Directions:

01 - Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and sauté the onion and garlic for about 2 minutes until fragrant. Add the sliced mushrooms and cook for approximately 5 minutes until softened and nicely browned.
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, combining well. Simmer for 2 to 3 minutes until the sauce 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 to 3 minutes until everything is heated through.
07 - Sprinkle with freshly chopped parsley and serve immediately while hot.

# Expert Tips:

01 -
  • One skillet means you get all that caramelized flavor built right into the sauce without a sink full of dishes.
  • The cream sauce comes together in under ten minutes, which makes this feel fancy without the fuss.
02 -
  • Do not stir the mushrooms constantly because they need contact with the hot pan to develop color and concentrated flavor.
  • Letting the chicken rest before returning it to the sauce keeps it juicy instead of drying out.
03 -
  • Use a skillet that is large enough so the chicken is not crowded, because overcrowding causes steaming instead of searing.
  • Letting the cream sauce reduce for an extra minute transforms it from good to restaurant quality.

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