Description
A creamy and flavorful Mushroom Chicken recipe featuring tender seared chicken breasts smothered in a rich mushroom and Parmesan cream sauce, perfect for an easy weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Mushrooms and Sauce
- 8 oz mushrooms, sliced (cremini or white button)
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the chicken: Season the chicken breasts on both sides with salt and black pepper to ensure they are well flavored before cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, add butter and then the sliced mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add garlic: Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Deglaze pan: Pour in the chicken broth, scraping up any browned bits from the pan to add flavor to the sauce.
- Add cream and seasonings: Stir in the heavy cream, Dijon mustard, dried thyme, and grated Parmesan cheese. Bring the mixture to a gentle simmer.
- Simmer the sauce: Let the sauce simmer for 5–6 minutes, stirring occasionally, until it slightly thickens and flavors meld together.
- Combine chicken and sauce: Return the seared chicken breasts to the skillet. Spoon the sauce over the chicken and simmer together for 3–4 minutes to heat through and let the chicken absorb the sauce flavors.
- Garnish and serve: Sprinkle the chopped fresh parsley over the dish for freshness and serve immediately.
Notes
- Use cremini mushrooms for a deeper flavor or white button mushrooms for a milder taste.
- Dijon mustard adds a subtle tang that complements the creaminess; adjust quantity to taste.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce will be less rich.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Serve with rice, pasta, or crusty bread to soak up the delicious sauce.
