Skillet Seared Chicken Mushroom (Printable)

Juicy seared chicken paired with creamy mushroom sauce for a flavorful, satisfying main course.

# What You'll 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 chicken broth (gluten-free if needed)
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

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt and black pepper.
02 - Heat olive oil and 1 tablespoon 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 (internal temperature 165°F). Remove chicken and keep loosely covered.
03 - Reduce heat to medium, add 2 tablespoons butter to the skillet, then add sliced mushrooms. Sauté for 4 to 5 minutes until mushrooms are softened and browned.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in white wine or chicken broth, scraping up browned bits from the skillet. Simmer for 2 minutes to reduce slightly.
06 - Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir thoroughly and bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce thickens slightly.
07 - Adjust seasoning with salt and pepper to taste.
08 - Return chicken breasts and any collected 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 before serving.

# Expert Tips:

01 -
  • It looks and tastes impressive but comes together in under 40 minutes, perfect for when you want to feel accomplished without spending hours cooking.
  • The mushroom cream sauce is so rich and flavorful, you'll want to spoon it over everything on your plate.
  • It works for both a quiet weeknight dinner and when you have guests over and want to show off a little.
02 -
  • Don't move the chicken around while it's searing or you'll lose that golden crust. Let it sit and do its thing.
  • If your sauce looks too thin, let it simmer a bit longer. If it's too thick, add a splash more broth or cream.
  • Let the chicken rest for a minute or two after searing so the juices redistribute and every bite stays tender.
03 -
  • Use a meat thermometer to check doneness. Chicken is perfect at 74°C and stays juicy without any guesswork.
  • Don't crowd the pan. If your skillet isn't big enough, sear the chicken in batches so each piece gets proper contact with the heat.
  • Taste the sauce before adding the chicken back in. It's your last chance to adjust seasoning, and it should taste just slightly over-seasoned since the chicken will dilute it a bit.
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