Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce
Juicy pan-seared chicken breasts smothered in a rich, creamy mushroom sauce—ready in under 30 minutes! Perfect for weeknight dinners or impressing guests.
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.