Tender chicken breasts are seared and simmered in a rich, creamy mushroom sauce all in one skillet. This classic comfort dish is elegant enough for dinner guests yet simple enough for weeknight meals, with minimal cleanup.
Serve over egg noodles, rice, mashed potatoes, or with crusty bread to soak up the sauce. Store covered in an airtight container in the refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each), boneless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 12 oz mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried)
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley, chopped
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each), boneless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 12 oz mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried)
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken
Pat the chicken breasts dry with paper towels.
Season both sides evenly with salt and pepper.
Equipment: paper towels
Heat the oil
Heat the olive oil (2 tbsp) in a large skillet over medium-high heat until shimmering.
Equipment: large skillet
Sear chicken first side
Place the chicken breasts in the hot skillet.
Sear without moving them, until golden brown.
Equipment: large skillet
Sear chicken second side
Flip the chicken and sear until the second side is golden.
Transfer to a plate and set aside.
Equipment: large skillet, plate
Cook the onion
In the same skillet, melt the butter (2 tbsp) over medium heat.
Add the diced onion and cook until softened.
Equipment: large skillet
Cook the mushrooms
Add the sliced mushrooms (8 oz) and cook, stirring occasionally, until they release their moisture and begin to brown.
Equipment: large skillet
Add garlic
Stir in the minced garlic (3 cloves) and cook until fragrant.
Equipment: large skillet
Deglaze with wine
Pour in the white wine (½ cup) and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Simmer.
Equipment: large skillet, wooden spoon
Add broth and seasonings
Add the chicken broth (1 cup), Dijon mustard (1 tbsp), and fresh thyme (2 tsp).
Return the chicken breasts to the skillet.
Equipment: large skillet
Simmer chicken
Reduce heat to medium-low and cover partially.
Simmer until the chicken is cooked through (internal temperature 165°F).
Equipment: large skillet, lid
Make cornstarch slurry
In a small bowl, whisk together the cornstarch (1 tbsp) and water (1 tbsp) to create a slurry.
Equipment: small bowl, whisk
Finish the sauce
Remove the chicken from the skillet.
Stir in the heavy cream (½ cup) and cornstarch slurry.
Simmer until the sauce thickens slightly.
Equipment: large skillet
Return chicken and adjust seasoning
Return the chicken to the skillet.
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Equipment: large skillet
Garnish and serve
Garnish with fresh parsley and serve immediately.
Before you cook
Cook notes
- • Store covered in an airtight container in the refrigerator for up to 3 days before serving
- • Serve over egg noodles, rice, mashed potatoes, or with crusty bread to soak up the sauce
- • Can be prepared up to 2 hours ahead; reheat gently over low heat before serving
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