Description
A quick and easy weeknight dinner featuring tender chicken breasts and earthy mushrooms in a rich, velvety creamy sauce, all made in one skillet for minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter (divided)
- 3 cloves fresh garlic, minced
- 1 pound cremini or baby portobello mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Pat chicken breasts dry and season generously with salt and pepper. Pound to an even thickness of about half an inch.
- Heat a large skillet over medium-high heat with 1 tablespoon of butter. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken to a plate and set aside.
- In the same skillet, add remaining 1 tablespoon of butter. Add mushrooms and cook for 5-6 minutes until golden brown and moisture has released.
- Add minced garlic and thyme to the mushrooms during the last minute of cooking.
- Sprinkle flour over the mushrooms and stir constantly for 1 minute to create a roux.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan. Simmer for 1 minute.
- Stir in heavy cream and bring to a gentle simmer.
- Return chicken and any accumulated juices to the skillet. Nestle chicken into sauce.
- Reduce heat to medium-low and simmer for 5-7 minutes until chicken reaches an internal temperature of 165°F and sauce has thickened.
- Remove from heat and stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
- Serve immediately over pasta, mashed potatoes, or rice, garnished with fresh parsley if desired.
Notes
Do not overcrowd the pan to ensure proper searing. Scrape the fond (browned bits) from the bottom of the pan to add depth to the sauce. Do not let the sauce boil vigorously after adding cream to prevent curdling. For a gluten-free version, substitute all-purpose flour with a gluten-free blend or cornstarch slurry. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 1
- Protein: 35
Keywords: chicken skillet, creamy mushroom chicken, quick dinner, weeknight meals, one pan dinner, easy chicken recipe, comfort food