Save to Pinterest I was craving something impressive but doable on a Tuesday night when I pulled out chicken breasts and a box of mushrooms. The skillet was already warm, the butter starting to foam, and I realized I didn't need a fancy occasion to make something this good. Sometimes the best meals happen when you stop waiting for the right moment and just start cooking.
The first time I made this for friends, I watched them go quiet after the first bite. One of them looked up and said, is this really homemade? That moment stuck with me because it reminded me that simple ingredients, when treated right, can feel like a celebration.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning so they get a proper golden sear instead of steaming in the pan.
- Kosher salt and black pepper: Season generously on both sides, this is your foundation of flavor.
- Olive oil and butter: The combo gives you a high smoke point and rich flavor, don't skip the butter.
- Cremini or white mushrooms: Slice them evenly so they cook at the same rate and get that deep caramelized color.
- Garlic cloves: Mince them fresh, the aroma when they hit the pan is half the magic.
- Dry white wine: It deglazes the pan and adds brightness, but chicken broth works if you'd rather skip the wine.
- Chicken broth: Use a good quality broth, it becomes part of the sauce so taste matters.
- Heavy cream: This is what makes the sauce silky and luxurious, half and half works if you want it lighter.
- Dijon mustard: Just a teaspoon adds a subtle tang that balances the richness.
- Fresh thyme: The earthy note ties everything together, dried thyme works in a pinch.
- Fresh parsley: Chop it right before serving for a pop of color and freshness.
Instructions
- Prep the chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt and pepper. Dry chicken sears beautifully instead of releasing steam.
- Sear the chicken:
- Heat olive oil and 1 tablespoon 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 brown and the internal temperature reaches 74°C (165°F), then remove and set aside loosely covered.
- Cook the mushrooms:
- Lower the heat to medium and add 2 tablespoons butter to the same skillet. Toss in the sliced mushrooms and let them sauté for 4 to 5 minutes, stirring occasionally, until they're softened and deeply browned.
- Add the garlic:
- Stir in the minced garlic and cook for about 1 minute until fragrant. Don't let it burn or it'll turn bitter.
- Deglaze the pan:
- Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the skillet. Let it simmer for 2 minutes until slightly reduced.
- Build the sauce:
- Add the chicken broth, heavy cream, Dijon mustard, and thyme, then stir everything together. Bring it to a gentle simmer and let it cook for 3 to 4 minutes until the sauce thickens just enough to coat the back of a spoon.
- Season and finish:
- Taste the sauce and adjust with salt and pepper as needed. Return the chicken breasts and any collected juices to the skillet, spoon the sauce over the top, and simmer for 2 to 3 minutes to heat through.
- Garnish and serve:
- Sprinkle chopped fresh parsley over everything just before serving. Serve it with mashed potatoes, rice, or crusty bread to soak up every drop of sauce.
Save to Pinterest There's something about the way this dish fills the kitchen with warmth and the smell of garlic and thyme that makes it feel like home. I've made it on rainy nights, after long days, and for people I wanted to feed well, and it's never let me down.
What to Serve It With
This chicken begs for something to soak up the sauce. I usually reach for creamy mashed potatoes or buttered egg noodles, but steamed rice or a pile of roasted vegetables work beautifully too. A warm baguette on the side never hurts either.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of broth or cream to bring the sauce back to life. The microwave works in a pinch, but the stovetop keeps the chicken tender.
Ways to Make It Your Own
If you want more depth, add a splash of brandy or Marsala to the sauce after the mushrooms cook. Swap the chicken breasts for boneless thighs if you prefer juicier meat. You can also stir in a handful of spinach or sun dried tomatoes at the end for a little extra flavor and color.
- Use half and half instead of heavy cream if you want a lighter sauce.
- Double the garlic if you're a garlic lover, it won't overpower the dish.
- Fresh rosemary or sage can stand in for thyme if that's what you have.
Save to Pinterest This is the kind of recipe that makes you feel like a capable cook, even on a weeknight. I hope it becomes one of those dishes you reach for when you want something comforting, delicious, and just a little bit special.
Recipe FAQs
- → How do I get the chicken breast tender and juicy?
Pat chicken dry and sear on medium-high heat using oil and butter, cooking 5-6 minutes each side. Rest covered afterward retains juices.
- → What mushrooms work best for the sauce?
Cremini or white mushrooms provide a nice texture and flavor that meld well with the creamy sauce.
- → Can I substitute the white wine in the sauce?
Yes, dry white wine can be replaced with chicken broth for a milder taste.
- → How can I thicken the mushroom sauce?
Simmer the sauce gently after adding cream and mustard; reduce until it coats the back of a spoon.
- → What sides complement this dish?
Mashed potatoes, rice, or crusty bread balance the rich mushroom sauce perfectly.