Description
A quick and elegant one-pan meal featuring seared chicken breasts in a silky mushroom cream sauce.
Ingredients
- 2 boneless, skinless chicken breasts (about 1–1¼ lb), pounded to ~¾” thickness
- 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
- Pat the chicken dry and season both sides with salt and pepper. Pound to an even ~¾” thickness if needed.
- Heat a large skillet over medium-high. Add oil (and butter if using). When hot, add the chicken and sear without moving for 3–4 minutes per side until golden brown. Remove the chicken to a plate and tent with foil.
- Add the sliced mushrooms to the skillet in a single layer. Let them brown undisturbed for 3–4 minutes, then stir and cook another 1–2 minutes until nicely caramelized.
- Reduce heat to medium. Add the shallot (if using) and garlic; cook until fragrant, about 30–45 seconds.
- Pour in the chicken broth or wine to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
- Stir in the cream (or whisked yogurt) and thyme. Simmer gently until the sauce thickens, 1–3 minutes. Add lemon juice if desired.
- Return the chicken to the skillet and simmer in the sauce until an instant-read thermometer reads 165°F in the thickest part, about 3–5 minutes.
- Garnish with chopped parsley or chives and serve immediately.
Notes
For dairy-free options, use coconut cream or non-dairy creamer. Consider using chicken thighs for a different texture. Reheat gently to maintain the sauce’s texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American