Creamy Mushroom Chicken Skillet (Printable version)

Tender chicken breasts cooked in a creamy mushroom sauce infused with thyme and Parmesan.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables & Aromatics

05 - 9 ounces cremini or white mushrooms, sliced
06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced

→ Sauce

08 - 3/4 cup chicken broth (gluten-free if needed)
09 - 3/4 cup heavy cream
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 tablespoon Dijon mustard
12 - 2 tablespoons grated Parmesan cheese (optional)

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Season both sides of the chicken breasts with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, about 4 to 5 minutes per side. Transfer to a plate and set aside.
03 - In the same skillet, add onion and cook for 2 to 3 minutes until softened. Add garlic and mushrooms; cook until mushrooms are browned and their moisture has evaporated, about 5 minutes.
04 - Pour in chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream, thyme, Dijon mustard, and Parmesan cheese if using.
05 - Return chicken to the skillet, cover, and simmer over low heat for 10 to 12 minutes until chicken is cooked through and sauce has thickened.
06 - Remove from heat, sprinkle with chopped parsley, and serve hot alongside rice, pasta, or crusty bread.

# Expert advice:

01 -
  • One skillet means one dish to wash, and somehow the sauce tastes even better when you've scraped up all those golden brown bits.
  • Chicken that stays tender instead of drying out because the sauce keeps it company while it cooks.
  • You can have dinner on the table in under an hour without feeling like you rushed.
02 -
  • The chicken will look like it needs more time when you first put it back in the sauce—resist the urge to crank up the heat because that's how it dries out.
  • If your sauce seems thin after simmering, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it in for a thicker finish.
03 -
  • Don't crowd the pan when searing the chicken—if yours are really large, do them two at a time so they actually brown instead of steaming.
  • Fresh thyme makes a noticeable difference, but dried works fine; just use half the amount because it's more concentrated.

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