Mushroom Chicken

Tender chicken breasts smothered in a rich, creamy mushroom sauce that's perfect for weeknight dinners. This one-pan meal delivers restaurant-quality flavor in just 30 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Calories: 385

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts (6 oz each)
1 lb mixed mushrooms cremini and baby bella, sliced
3 tablespoons olive oil divided
4 tablespoons butter divided
1 medium onion diced
4 cloves garlic minced
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley chopped

Method

Step 1: Season chicken breasts with salt and pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Step 2: Add chicken to the hot skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Step 3: In the same skillet, add 2 tablespoons butter and sliced mushrooms. Cook for 5-6 minutes until mushrooms release their moisture and become golden.
Step 4: Add diced onion to the mushrooms and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 5: Pour in white wine and scrape up any browned bits from the bottom of the pan. Let wine reduce by half, about 2-3 minutes.
Step 6: Add heavy cream and fresh thyme to the skillet. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly.
Step 7: Return chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes to heat through.
Step 8: Remove from heat and stir in remaining 2 tablespoons butter. Garnish with fresh parsley before serving.

Notes

For best results, pound chicken breasts to even thickness before cooking. Serve over rice, pasta, or mashed potatoes to soak up the delicious sauce.