Description
Tender pan-seared chicken breasts smothered in a luxurious cream sauce with earthy mushrooms, garlic, and fresh herbs. Restaurant-quality flavor ready in under 40 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 16 oz cremini or button mushrooms, sliced
- 1 cup heavy cream
- ½ cup chicken broth
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme
- ½ cup grated Parmesan cheese
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Pat chicken breasts dry and season both sides generously with salt and pepper. If breasts are thick, pound to ¾-inch thickness for even cooking.
- 2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- 3. Add remaining 2 tablespoons butter to the same skillet. Add sliced mushrooms and cook for 6-8 minutes without stirring frequently, allowing them to brown and release moisture.
- 4. Add minced garlic and thyme to the mushrooms, stirring for 30 seconds until fragrant. Sprinkle flour over mushrooms and stir to coat evenly.
- 5. Pour in chicken broth and scrape up any browned bits from the pan bottom. Let simmer for 2 minutes to reduce slightly.
- 6. Reduce heat to medium-low and gradually stir in heavy cream. Cook for 3-4 minutes until sauce thickens, stirring occasionally.
- 7. Add grated Parmesan cheese and stir until melted and incorporated. Season sauce with additional salt and pepper to taste.
- 8. Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over chicken and simmer for 3-4 minutes to heat through and blend flavors.
- 9. Garnish with fresh chopped parsley and serve immediately over mashed potatoes, rice, or pasta.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if sauce is too thick. Can be frozen for up to 3 months, though cream sauces may separate slightly upon thawing. Best served with mashed potatoes, pasta, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 485
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g