Skillet Seared Chicken Mushroom Cream (Print Version)

Succulent seared chicken breasts complemented by a smooth, savory mushroom cream sauce.

# 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 cloves garlic, 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 Make It:

01 - Pat the chicken breasts dry and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place chicken breasts in the skillet and sear for 5 to 6 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from skillet, cover loosely, and set aside.
03 - Reduce heat to medium and add 2 tablespoons butter to the skillet. Add sliced mushrooms and sauté for 4 to 5 minutes until soft and browned.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in dry white wine or chicken broth, scraping the browned bits from the bottom of the skillet. Allow to simmer for 2 minutes.
06 - Stir in gluten-free chicken broth, heavy cream, Dijon mustard, and thyme. Bring mixture to a gentle simmer and cook for 3 to 4 minutes until sauce slightly thickens.
07 - Adjust seasoning with salt and pepper according to taste.
08 - Return the chicken breasts along with any accumulated juices to the skillet. Spoon sauce over the chicken and simmer for 2 to 3 minutes to heat through.
09 - Sprinkle freshly chopped parsley over the dish before serving.

# Expert Tips:

01 -
  • It looks and tastes fancy but comes together in under 40 minutes with ingredients you probably already have.
  • The sauce is so good you'll want to soak up every drop with bread, rice, or anything within reach.
  • Chicken breasts stay tender and juicy instead of dry and rubbery thanks to the quick sear and gentle finish in the sauce.
02 -
  • Don't skip drying the chicken, wet chicken will steam instead of sear and you'll miss out on that golden crust.
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken turns rubbery fast.
  • Let the wine reduce fully before adding the cream or the sauce will taste too sharp and boozy.
03 -
  • If your sauce seems too thin, let it simmer a minute or two longer, cream thickens beautifully with just a little extra heat.
  • Use a stainless steel or cast iron skillet instead of nonstick, you need those browned bits on the bottom for the sauce to really sing.
  • Taste the sauce before adding the chicken back in, it's your last chance to adjust the seasoning and get it just right.
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