Description
Tender, golden chicken breasts meet earthy mushrooms in a silky, thyme-kissed cream sauce. This skillet meal is quick, elegant, and comforting—a perfect midweek dinner or last-minute guest impressor. Ready in about 30 minutes, it’s cozy food that feels special.
Ingredients
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4 boneless, skinless chicken breasts
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Salt & freshly cracked black pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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8 oz mushrooms (cremini or button), sliced
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3 cloves garlic, minced
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ cup chicken broth (low-sodium recommended)
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¾ cup heavy cream (or half-and-half for lighter)
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½ cup grated Parmesan (optional, for extra richness)
Instructions
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Prep & Season Chicken:
Pat chicken breasts dry. Season both sides generously with salt and pepper. Optional: pound to an even ¾-inch thickness for uniform cooking. -
Sear Chicken:
Heat a large skillet over medium-high heat. Add olive oil and butter. Once hot, add chicken and cook 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove chicken and tent with foil. -
Cook Mushrooms:
In the same skillet, sauté sliced mushrooms 6–8 minutes until browned and most liquid has evaporated. -
Add Aromatics:
Push mushrooms aside, add garlic and thyme, and cook ~1 minute until fragrant. Stir everything together. -
Deglaze & Build Sauce:
Pour in chicken broth, scraping up the browned bits from the pan. Simmer 2 minutes. -
Create Creamy Sauce:
Lower heat to medium, stir in heavy cream, and simmer 3–4 minutes until slightly thickened. Add Parmesan if using, stirring until smooth. -
Finish Dish:
Return chicken to skillet, spoon sauce over, and simmer 2 more minutes to reheat and coat in sauce.
Notes
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Sun-Dried & Spinach: Add ¼ cup chopped sun-dried tomatoes and a handful of spinach to the sauce.
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Mustard & White Wine: Deglaze with ¼ cup dry white wine before broth, then stir 1–2 tbsp mustard into the cream.
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Bacon Bliss: Cook 4 slices bacon first; sear chicken in bacon fat, stir bacon back in at the end.
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Dairy-Free: Swap cream for full-fat coconut milk.
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Herb Swaps: Use rosemary, tarragon, or a mix of chives and parsley instead of thyme.