Pin It I made this on a rainy Tuesday after work, craving something that tasted fancy without the fuss. The chicken sizzled in the pan, mushrooms turned golden, and the cream sauce came together in minutes. It felt like the kind of meal you'd order at a bistro, but I was standing in my own kitchen in sweatpants. Sometimes the best dinners are the ones that surprise you with how little effort they actually need.
The first time I served this to friends, one of them scraped her plate clean and asked if I'd trained at culinary school. I laughed and told her it was just butter, cream, and good timing. She didn't believe me until I made it again the next week and let her watch. Now she makes it for her own dinner parties and texts me every time.
Ingredients
- Boneless, skinless chicken breasts: The star of the dish. Pat them really dry before seasoning so they get that beautiful golden crust when they hit the pan.
- Kosher salt and black pepper: Simple seasoning that lets the chicken and sauce shine. Don't skip the pepper, it adds a gentle warmth.
- Olive oil and butter: Using both gives you the high heat tolerance of oil and the rich flavor of butter. It's a trick I learned from watching too many cooking shows.
- Cremini or white mushrooms: Cremini have a deeper, earthier flavor, but white mushrooms work beautifully too. Slice them evenly so they cook at the same rate.
- Garlic cloves: Fresh is best here. The smell when it hits the hot pan is half the reason I cook.
- Dry white wine: It deglazes the pan and adds brightness to the sauce. If you don't have wine, chicken broth works, but the wine really does make it special.
- Chicken broth: Use a good quality one if you can. It builds the base of the sauce and you'll taste the difference.
- Heavy cream: This is what makes the sauce luxurious and silky. For a lighter version, half-and-half works, but the texture won't be quite as lush.
- Dijon mustard: Just a teaspoon adds a subtle tang that balances the richness. You won't taste mustard, just depth.
- Fresh thyme: The little leaves smell like a garden and taste like comfort. Dried thyme is fine in a pinch, but fresh is worth it.
- Fresh parsley: A handful of green at the end makes everything look alive and adds a fresh, bright note.
Instructions
- Prep the chicken:
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Dry chicken sears better and gets that golden crust we're after.
- Sear the chicken:
- Heat olive oil and butter in a large skillet over medium-high heat until the butter stops foaming. Add the chicken and let it cook undisturbed for 5 to 6 minutes per side until golden and cooked through to 74°C. Remove and set aside loosely covered.
- Cook the mushrooms:
- Lower the heat to medium, add more butter, and toss in the sliced mushrooms. Let them sauté for 4 to 5 minutes, stirring occasionally, until they're browned and have released their moisture.
- Add the garlic:
- Stir in the minced garlic and cook for about a minute until it smells amazing and just starts to turn golden. Don't let it burn or it'll taste bitter.
- Deglaze with wine:
- Pour in the white wine and use a wooden spoon to scrape up all those tasty browned bits stuck to the pan. Let it bubble and reduce for about 2 minutes.
- Build the sauce:
- Add the chicken broth, heavy cream, Dijon mustard, and thyme. Stir everything together and bring it to a gentle simmer, letting it cook for 3 to 4 minutes until it thickens slightly and coats the back of a spoon.
- Season and finish:
- Taste the sauce and add salt and pepper as needed. Return the chicken and any accumulated juices to the skillet, spoon sauce over the top, and let everything simmer together for 2 to 3 minutes.
- Garnish and serve:
- Sprinkle fresh parsley over the chicken and sauce. Serve hot with whatever side makes you happiest, mashed potatoes, rice, or a hunk of crusty bread.
Pin It One evening I made this for my mom after a long day, and she sat quietly at the table, savoring each bite. She didn't say much, just smiled and asked for seconds. Later she told me it reminded her of a little restaurant she used to go to years ago. That's when I realized food doesn't just fill you up, it brings back pieces of the past you didn't know you were missing.
What to Serve It With
This chicken loves anything that can soak up the sauce. I've served it over creamy mashed potatoes, buttery rice, even wide egg noodles. A simple green salad on the side with a lemony vinaigrette cuts through the richness perfectly. If you want to keep it low-carb, roasted asparagus or sautéed green beans are ideal. Crusty bread is non-negotiable in my house because that sauce is too good to waste.
Swaps and Variations
If you prefer dark meat, boneless thighs work beautifully and stay even juicier. You can swap the cremini mushrooms for shiitake or a mix of wild mushrooms if you're feeling adventurous. A splash of brandy or Marsala in place of some of the wine adds a deeper, almost sweet complexity. For a dairy-free version, coconut cream surprisingly works, though the flavor will shift slightly. I've even made this with turkey cutlets when that's what I had on hand, and it was just as satisfying.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The sauce may thicken as it cools, so when reheating, add a splash of broth or cream and warm gently over low heat. I don't recommend freezing this because cream-based sauces can separate when thawed, but if you must, reheat slowly and whisk well. Sometimes I shred leftover chicken and toss it with pasta and the sauce for an easy next-day lunch.
- Reheat gently to avoid curdling the cream.
- Add a little extra liquid if the sauce has thickened overnight.
- Leftovers make a fantastic filling for a savory crepe or puff pastry pocket.
Pin It This dish has become my go-to when I want to feel like I'm treating myself without the stress. It's reliable, it's delicious, and it always makes me glad I stayed in and cooked.
Recipe FAQ
- → What type of mushrooms work best?
Cremini or white mushrooms provide a nice earthy flavor and tender texture that complements the creamy sauce well.
- → Can I substitute white wine in the sauce?
Yes, chicken broth is a great alternative that maintains the sauce's depth without alcohol.
- → How do I ensure the chicken stays juicy?
Pat the breasts dry, season well, and sear on medium-high heat without overcrowding the skillet to lock in juices.
- → Is it possible to make the sauce lighter?
Substituting half-and-half for heavy cream reduces richness while keeping the creamy texture.
- → What sides pair well with this dish?
Mashed potatoes, rice, or crusty bread absorb the sauce beautifully and round out the meal.