Looking for a simple yet elegant dinner idea? This recipe for Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce is a restaurant-quality dish that’s easy enough to make at home. Juicy chicken breasts pair beautifully with a rich and savory mushroom cream sauce that’s sure to impress your taste buds. Perfect for weeknight dinners or special occasions!

This post contains affiliate links. This means that if you make a purchase through one of my links, I may receive a small commission at no extra cost to you.

Table of Contents

Ingredient Tips & Equipment Information

Ingredients

Chicken Breasts: Use boneless, skinless chicken breasts for easy cooking. Pound them to an even thickness for uniform cooking.
Mushrooms: Cremini or baby bella mushrooms work best for a rich, earthy flavor, but white mushrooms are a good substitute.
Heavy Cream: Adds a luxurious, velvety texture to the sauce. You can use half-and-half for a lighter version.
Butter: High-quality unsalted butter enhances the flavor of the sauce.
Garlic: Freshly minced garlic is key for a bold aroma and taste.
Chicken Broth: Opt for low-sodium chicken broth to control the saltiness of the dish.

Equipment

Large skillet (non-stick or stainless steel) for searing chicken and cooking the sauce.
Meat thermometer to ensure the chicken is cooked perfectly (165°F/74°C).
Whisk for blending the sauce smoothly.

Measuring Tips

Use a digital kitchen scale to measure chicken breasts for consistent portions.
Invest in accurate measuring cups and spoons for liquids and dry ingredients to maintain recipe integrity.

How to Make Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce

Prep the Chicken: Pat the chicken breasts dry, season generously with salt, pepper, and your favorite herbs (like thyme or paprika).
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown. Remove and set aside.
Cook the Mushrooms: In the same skillet, melt butter. Add mushrooms and sauté until softened and golden.
Make the Sauce: Stir in garlic and cook for 30 seconds. Deglaze the pan with chicken broth, scraping up browned bits. Add heavy cream and let the sauce simmer until thickened.
Combine & Serve: Return chicken to the skillet, spoon sauce over the top, and cook for 5 minutes until heated through. Garnish with fresh parsley and serve hot.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great alternative. Adjust the cooking time as thighs may take slightly longer to cook.

2. Can I make this recipe dairy-free?
Absolutely! Swap heavy cream with coconut cream and use vegan butter for a dairy-free version.

3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the sauce’s texture.

4. Can I freeze this dish?
While the chicken freezes well, the cream sauce may separate. If freezing, prepare the chicken and mushrooms, then make a fresh sauce when reheating.

5. What can I serve with this dish?
Serve with mashed potatoes, steamed vegetables, or a side of crusty bread to soak up the creamy sauce.

More Tips for Making Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce

Food Pairings: Pair this dish with a crisp white wine like Chardonnay or Sauvignon Blanc.
Shortcuts: Use pre-sliced mushrooms and pre-minced garlic to save prep time.
Variations: Add a splash of white wine for extra depth of flavor, or toss in some spinach for added greens.
Garnish: Finish with a sprinkle of grated Parmesan for a cheesy touch.

Troubleshooting

Sauce Too Thin: Simmer longer to reduce the sauce, or stir in a cornstarch slurry.
Dry Chicken: Ensure you don’t overcook the chicken. Use a meat thermometer to check doneness.
Mushrooms Too Watery: Cook over medium-high heat to evaporate excess moisture quickly.

Recommended Equipment & Ingredients

More Chicken Recipes