Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce (30-Minute Luxury!)
A 30-Minute Dinner That Tastes Like Fine Dining! Want something fancy but don’t want to spend hours in the kitchen? This Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce is your golden ticket. Juicy, golden-brown chicken smothered in a velvety mushroom sauce—it’s the kind of meal that makes you feel like a gourmet chef without the fuss. Plus, it’s ready in under 30 minutes—perfect for busy weeknights or last-minute dinner parties!
Why you’ll love this: The sauce is rich, creamy, and packed with umami from the mushrooms and Parmesan. The chicken stays tender, and the whole dish feels indulgent yet simple. Trust me, your family (or date) will think you slaved over this!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I may receive a commission if you purchase through my links, at no extra cost to you.
Key Ingredients for Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce
- Chicken breasts – Boneless, skinless for quick cooking.
- Cremini mushrooms – Earthy and meaty, they hold up well in sauces.
- Heavy cream – The base of our luscious sauce.
- Parmesan cheese – Adds a salty, nutty depth.
- Dijon mustard – A secret weapon for tangy richness.
How to Make Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce
- Sear the chicken until golden and juicy.
- Sauté mushrooms and garlic in the same pan for extra flavor.
- Deglaze with broth, then stir in cream, mustard, and Parmesan.
- Simmer until thickened, then nestle the chicken back in.
That’s it! Pro tip: Don’t rush the sear—getting that golden crust is key.
Variations, Pairings & Serving Suggestions
- Swap the protein: Try this sauce with pork chops or even tofu!
- Pair with: Garlic mashed potatoes or buttered egg noodles.
- Wine pairing: A crisp Chardonnay or Pinot Noir.
- Craving more? Try Garlic Butter Steak Bites or Creamy Garlic Parmesan Pasta.
Common Mistakes to Avoid
✖ Overcooking the chicken – It’ll dry out! Use a meat thermometer (165°F is perfect).
✖ Crowding the pan – Sear in batches if needed for that golden crust.
✖ Skipping the Parmesan – It thickens the sauce and adds flavor. Don’t cheat yourself!
Tips and Tricks
✔ Pound the chicken to even thickness for uniform cooking.
✔ Use fresh thyme if possible—it brightens the dish.
✔ Let the sauce reduce slightly for maximum creaminess.
Final Thoughts
This Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce is a weeknight hero—fast, fancy, and foolproof. Make it once, and it’ll become a regular in your rotation. Tag me on Instagram when you try it!
Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp thyme dried or fresh
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 6-7 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
- In the same skillet, add mushrooms and sauté for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, Dijon mustard, thyme, and Parmesan. Simmer for 3-4 minutes until slightly thickened.
- Return chicken to the skillet, spooning sauce over it. Garnish with fresh parsley and serve immediately.
Notes
- Storage: Keeps for 3 days in the fridge. Reheat gently.
- Freezing: Freeze without sauce for best texture.
- Mushroom sub: White button or shiitake work too.
🛒 Recommended Kitchen Must-Haves
- Cast-iron skillet – For the perfect sear.
- Meat thermometer – No more dry chicken!
- Wooden spoon – For stirring that dreamy sauce.
Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce FAQs
Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich. Half-and-half is a better substitute.
How do I prevent the chicken from sticking?
Make sure your pan is hot before adding the chicken, and don’t move it too soon!
Can I make this ahead?
Yes! Sear the chicken and prep the sauce separately, then combine when reheating.
For another tasty chicken meal, explore our One Pot Chicken and Rice. It’s a perfect addition to your recipe collection.
