Skillet Seared Chicken Mushroom (Printable)

Tender chicken breasts served with a rich, creamy mushroom sauce for a delicious 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 black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Pat chicken breasts dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add chicken breasts and cook undisturbed for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from skillet and keep loosely covered.
03 - Reduce heat to medium. Add 2 tablespoons unsalted butter to the skillet, then add sliced mushrooms. Cook for 4 to 5 minutes until softened and browned.
04 - Add minced garlic to the mushrooms and cook for 1 minute until fragrant.
05 - Pour in dry white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
06 - Add chicken broth, heavy cream, Dijon mustard, and thyme leaves. Stir to combine and bring to a gentle simmer. Cook for 3 to 4 minutes until sauce thickens slightly.
07 - Taste and adjust with salt and freshly ground black pepper as needed.
08 - Return chicken breasts along with any accumulated juices to the skillet. Spoon sauce over the chicken and simmer for 2 to 3 minutes until heated through.
09 - Sprinkle chopped fresh parsley over the chicken and sauce just before serving.

# Expert Hints:

01 -
  • It tastes like restaurant quality but comes together in under an hour on a weeknight.
  • The sauce is so silky and flavorful you will want to lick the skillet clean.
  • You only need one pan, which means less cleanup and more time to enjoy your meal.
  • It works beautifully for both a quiet dinner at home and when you need to impress guests without breaking a sweat.
02 -
  • Do not skip patting the chicken dry, moisture is the enemy of a good sear and will leave you with pale, rubbery skin instead of a golden crust.
  • Let the chicken rest loosely covered while you make the sauce so it stays juicy and does not dry out when you return it to the pan.
  • If your sauce looks too thin, let it simmer a bit longer, and if it gets too thick, add a splash of broth or cream to loosen it up.
03 -
  • Pound your chicken breasts to an even thickness before cooking so they sear evenly and do not end up raw in the middle and dry on the edges.
  • Use a meat thermometer to check for doneness instead of cutting into the chicken and letting all the juices escape.
  • Do not crowd the pan when searing the chicken, if your skillet is not big enough, cook the breasts in batches so they brown instead of steam.
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