Description
A quick and comforting skillet chicken dish with mushrooms in a silky cream sauce, perfect for busy weeknights or date nights.
Ingredients
- 2 boneless, skinless chicken breasts (about 1–1¼ lb total)
- Salt and freshly ground black pepper
- 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter)
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced (optional)
- ½ cup low-sodium chicken broth or dry white wine
- 2–3 tbsp heavy cream, half-and-half, or plain Greek yogurt
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tbsp lemon juice (optional)
- Chopped parsley or chives for garnish
Instructions
- Prepare the chicken: Pat breasts dry and season both sides with salt and pepper. Pound to an even thickness (about ¾–1 inch).
- Sear the chicken: Heat a large skillet over medium-high. Add oil (and butter if using). Sear chicken 3–4 minutes per side until golden brown. Remove to a plate.
- Brown the mushrooms: Add sliced mushrooms to the skillet in a single layer. Brown undisturbed about 3–4 minutes, then stir and cook another 1–2 minutes until caramelized.
- Add aromatics: Reduce heat to medium. Add sliced shallot (if using) and garlic, stirring until fragrant (about 30–45 seconds).
- Deglaze: Pour in chicken broth or wine and scrape up browned bits from the pan. Simmer 1–2 minutes to reduce slightly.
- Finish the sauce: Stir in cream (or tempered yogurt) and thyme. Simmer until thickened.
- Return chicken to pan: Nestle seared breasts into the sauce and simmer 1–2 minutes more until chicken reaches 165°F. Garnish with parsley or chives and serve.
Notes
For a lighter version, substitute Greek yogurt for heavy cream. Pair with mashed potatoes or a crisp salad for balance.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American