Skillet-Seared Chicken Mushroom Sauce (Printer-friendly)

Golden seared chicken breasts paired with a smooth mushroom cream sauce, perfect for easy elegant dinners.

# Ingredient List:

→ 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 gluten-free chicken broth
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

# How-To Steps:

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 and sear for 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Remove and keep warm.
03 - Reduce heat to medium, add 2 tablespoons butter to skillet, then add mushrooms. Sauté 4 to 5 minutes until softened and browned.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in white wine or chicken broth and scrape browned bits from skillet. Simmer for 2 minutes.
06 - Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir thoroughly and simmer gently for 3 to 4 minutes until slightly thickened.
07 - Adjust seasoning with salt and black pepper to taste.
08 - Return chicken and any accumulated juices to skillet. Spoon sauce over chicken and simmer 2 to 3 minutes to heat through.
09 - Sprinkle chopped fresh parsley on top before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be done in 40 minutes.
  • The creamy mushroom sauce is so good you'll want to spoon it over everything on your plate.
  • It works just as well for a quiet dinner as it does when you need to impress someone.
02 -
  • Don't move the chicken around while it's searing, let it sit so it develops that golden crust.
  • If your sauce looks too thin, let it simmer a bit longer, if it's too thick, add a splash more broth.
  • Use a meat thermometer to check doneness, overcooked chicken is dry chicken.
03 -
  • Let the chicken rest for a few minutes after searing so the juices redistribute and it stays moist.
  • Don't skip deglazing the pan, those browned bits are pure flavor.
  • If your skillet isn't big enough for all four breasts without crowding, sear them in batches so they brown properly.
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