creamy chicken mushroom
Easy and delicious creamy chicken mushroom recipe made from scratch in one skillet. Tender chicken breast slices in a rich, savory mushroom sauce with hints of thyme and garlic. Perfect for a weeknight dinner served over rice or egg noodles.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 large skinless boneless chicken breasts about 1.12 pounds total, sliced in half lengthwise
- 0.5 teaspoon kosher salt for seasoning chicken
- 0.25 teaspoon freshly cracked black pepper for seasoning chicken
- 1.5 tablespoons extra-virgin olive oil divided, for cooking chicken
- 1 tablespoon salted butter for cooking chicken
- 1 tablespoon salted butter for cooking mushrooms
- 1 tablespoon extra-virgin olive oil for cooking mushrooms
- 8 ounces whole white mushrooms cleaned, patted dry, sliced 1/8 inch thick
- 1 tablespoon minced garlic
- 0.33 cup chicken broth for deglazing
- 1 cup heavy cream room temperature
- 2.5 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
- 0.5 teaspoon kosher salt for sauce seasoning
- 0.5 teaspoon freshly cracked black pepper for sauce seasoning
- 2 teaspoons freshly chopped parsley optional, for garnish
Instructions
Preparation Steps
- Slice the chicken breasts in half lengthwise to make 1 breast into 2 pieces.
- Sprinkle both sides of the sliced chicken breast with 0.5 teaspoon kosher salt and 0.25 teaspoon cracked black pepper.
- Add the olive oil and butter to a 12-inch skillet over medium-high heat. Stir with a wooden spoon or silicone spatula until the butter is melted and incorporated with the olive oil.
- Add the seasoned chicken breasts. Cook for 4-5 minutes per side. Once the chicken has cooked through (165°F internal temperature or juices run clear), remove from skillet to a plate.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Scrape the bits from the bottom of the skillet. This oil helps prevent mushrooms from sticking.
- Add the sliced mushrooms. Stir continuously over medium-high heat until they turn deep golden brown, about 8 minutes.
- Add the minced garlic, stirring constantly for 1 minute. Use a slotted spoon to remove mushrooms to a bowl.
- Add the chicken broth to the skillet and stir to deglaze. Cook at medium-high for 1-2 minutes until mostly evaporated.
- Lower heat to medium. Add heavy cream, Dijon mustard, onion powder, thyme, 0.5 teaspoon kosher salt, and 0.5 teaspoon black pepper. Stir for 5-7 minutes until sauce thickens.
- Return mushrooms to the skillet and stir to coat. Remove from heat.
- Place chicken back in the skillet. Spoon sauce and mushrooms over the chicken. Garnish with parsley and serve over rice or egg noodles.
Notes
Optional substitution: Use 1 can undiluted cream of mushroom soup with chicken broth instead of sautéed mushrooms and heavy cream for a quicker version. Great for busy weeknights!