Save to Pinterest I was halfway through a particularly long Tuesday when I realized I had forgotten to defrost anything for dinner. I pulled four chicken breasts from the freezer, ran them under cold water, and decided to make something that felt special without the fuss. The mushrooms in my fridge were starting to look a little lonely, and I had cream left over from weekend coffee experiments. What came together that night became my go-to recipe for when I want to feel like I'm dining out without leaving the house.
The first time I made this for friends, I served it over a mound of buttery mashed potatoes and watched everyone go quiet for a few minutes. One friend finally looked up and said it reminded her of a bistro she used to visit in Paris. I had never been to Paris, but I took it as the highest compliment. That night, I realized food does not need to be complicated to feel like an occasion.
Ingredients
- Boneless, skinless chicken breasts: I always pat them dry with paper towels before seasoning, it helps them get that beautiful golden crust without steaming in the pan.
- Kosher salt and black pepper: Simple seasonings let the chicken and sauce shine, and kosher salt dissolves evenly without clumping.
- Olive oil and unsalted butter: The oil keeps the butter from burning at high heat, and together they create a rich base for searing.
- Cremini or white mushrooms: Cremini have a deeper, earthier flavor, but white mushrooms work just as well and brown up beautifully either way.
- Garlic cloves: Fresh garlic adds a punch of flavor that powdered just cannot match, and it fills the kitchen with the best smell.
- Dry white wine: I use whatever I have open, usually a Sauvignon Blanc, but chicken broth works perfectly if you want to skip the wine.
- Chicken broth: Low sodium gives you control over the salt level, and it adds a savory backbone to the sauce.
- Heavy cream: This is what makes the sauce luxurious and velvety, though half and half works if you want something lighter.
- Dijon mustard: Just a teaspoon adds subtle tang and depth without making the sauce taste mustardy.
- Fresh thyme: The earthy, slightly floral notes of thyme tie everything together, and it smells like comfort.
- Fresh parsley: A handful of chopped parsley at the end brightens the whole dish and makes it look like you really tried.
Instructions
- Prep the chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper. Dry chicken sears better and develops that irresistible golden crust.
- Sear the chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium high heat until the butter stops foaming. Add the chicken breasts and let them cook undisturbed for 5 to 6 minutes per side until golden brown and the internal temperature reaches 74 degrees Celsius or 165 degrees Fahrenheit, then remove them from the skillet and set aside loosely covered.
- Cook the mushrooms:
- Lower the heat to medium, add 2 tablespoons of butter to the skillet, and toss in the sliced mushrooms. Saute for 4 to 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Add the garlic:
- Stir in the minced garlic and cook for about 1 minute until it smells fragrant and fills your kitchen with warmth. Be careful not to let it burn or it will taste bitter.
- Deglaze with wine:
- Pour in the white wine or chicken broth and use a wooden spoon to scrape up all those beautiful browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol and concentrate the flavor.
- Build the sauce:
- Add the chicken broth, heavy cream, Dijon mustard, and thyme, stirring everything together until smooth. Bring the sauce to a gentle simmer and let it cook for 3 to 4 minutes until it thickens just enough to coat the back of a spoon.
- Season and finish:
- Taste the sauce and add salt and pepper as needed, then return the chicken breasts and any juices to the skillet. Spoon the sauce over the chicken and let everything simmer together for 2 to 3 minutes to heat through and meld the flavors.
- Garnish and serve:
- Sprinkle chopped parsley over the top and serve immediately while the sauce is still silky and the chicken is juicy.
Save to Pinterest One evening, I made this dish after a particularly rough day at work and sat down at my small kitchen table with a glass of the same wine I used in the sauce. The first bite, rich and comforting, reminded me that even the hardest days can end with something good. I have made this recipe dozens of times since, and it never fails to feel like a small act of kindness to myself.
Serving Suggestions
I love spooning this chicken and its creamy sauce over a pile of buttery mashed potatoes, but it is just as wonderful with rice, egg noodles, or even a crusty baguette for soaking up every last drop. Roasted vegetables like green beans, asparagus, or Brussels sprouts make a perfect side, adding a bit of color and crunch to balance the richness. Sometimes I keep it simple with a crisp green salad dressed in lemon vinaigrette, and that is more than enough.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and I actually think the flavors deepen overnight as everything sits together. To reheat, I warm it gently in a skillet over low heat with a splash of chicken broth or cream to bring the sauce back to life. You can also microwave it, but the skillet method keeps the chicken tender and the sauce silky instead of separated.
Variations and Swaps
If you want to switch things up, boneless chicken thighs are juicier and more forgiving than breasts, and they hold up beautifully in the sauce. I have also added a splash of brandy or Marsala wine to the sauce for extra depth, and it makes the whole dish taste even more luxurious. For a lighter version, swap the heavy cream for half and half, or try stirring in a handful of fresh spinach at the end for a pop of color and nutrition.
- Use pork chops instead of chicken for a heartier twist that works just as well.
- Add a pinch of red pepper flakes to the garlic if you like a little heat in your sauce.
- Substitute coconut cream for the dairy if you need a dairy free version, though the flavor will be a bit different.
Save to Pinterest This recipe has become one of those dishes I return to again and again, not because it is complicated or fancy, but because it feels like home. I hope it brings the same warmth and comfort to your table that it has brought to mine.
Recipe FAQs
- → How do I achieve a crispy sear on the chicken breasts?
Ensure the chicken is patted dry and seasoned before heat. Use medium-high heat in the skillet with olive oil and butter to get a golden-brown crust without overcooking.
- → What mushrooms work best for the cream sauce?
Cremini or white mushrooms are ideal due to their texture and flavor, but you can use button mushrooms as a substitute for a milder taste.
- → Can I substitute the white wine in the sauce?
Yes, dry chicken broth can replace white wine to maintain depth without alcohol. Just add it gradually to simmer the sauce.
- → How can I thicken the mushroom cream sauce?
Simmer the sauce gently to reduce it until slightly thickened. Avoid boiling vigorously to keep the cream smooth and rich.
- → What sides pair well with this chicken and sauce?
Mashed potatoes, steamed rice, or crusty bread complement the dish by soaking up the flavorful sauce nicely.
- → Is it possible to make this dish gluten-free?
Yes, use gluten-free chicken broth and ensure all seasonings used are gluten-free to keep the dish safe for gluten sensitivities.