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chicken with mushroom sauce

Creamy Chicken with Mushroom Sauce Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1 lb total), sliced into 4 thin cutlets
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced ¼-inch thick
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tsp Dijon mustard (optional)

Method
 

  1. Season the chicken cutlets with salt and pepper. Sear in oil over medium-high heat for 3-4 minutes per side until golden and 165°F (74°C). Transfer to a plate.
  2. Melt butter in the same skillet over medium heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until browned and the pan is nearly dry.
  3. Stir in garlic and thyme, cooking 30 seconds. Pour in broth, scrape up browned bits, and simmer 1 minute.
  4. Add cream and Dijon, simmer gently, then return chicken and any juices to the pan. Warm through 2-3 minutes until sauce thickens slightly. Adjust salt and pepper.
  5. Spoon sauce over chicken, top with fresh thyme, and serve right away.

Notes

Serve immediately while the sauce is creamy. The sauce thickens as it sits; if needed, thin with a splash of warm broth or water. For a larger batch, sear the chicken in batches and keep the mushroom step the same, then use a wider pan or double the sauce.