Go Back
creamy mushroom chicken skillet

Creamy Mushroom Skillet Chicken Breast

Joy Brooks
A luxurious weeknight chicken dinner featuring perfectly seared chicken breasts in a rich mushroom cream sauce. This single-skillet recipe delivers restaurant-quality results with minimal effort and maximum flavor.
Print Recipe Pin Recipe
Servings: 2 servings
Course: Pan-Fried
Cuisine: French-inspired
Calories: 485 kcal
Prep Time : 15 minutes
Cook Time : 35 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 8oz each) pounded to even 3/4-inch thickness
  • 1 tsp kosher salt Diamond Crystal preferred
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp all-purpose flour for light dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 8 oz cremini mushrooms sliced 1/4-inch thick
  • 1 medium shallot finely diced (about 1/4 cup)
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme leaves removed
  • 1/3 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1/2 cup chicken stock low-sodium preferred
  • 1/2 cup heavy cream at room temperature
  • 1 tsp Dijon mustard
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Place chicken breasts between plastic wrap and pound to an even 3/4-inch thickness. Pat dry with paper towels. Season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
  2. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering (375°F). Add chicken breasts and sear undisturbed for 5-6 minutes until golden brown. Flip and cook for 3-4 minutes more until internal temperature reaches 155°F. Transfer to a plate and tent with foil.
  3. In the same skillet, add 1 tablespoon butter and mushrooms. Cook without stirring for 2 minutes to initiate browning, then stir occasionally for 5-7 minutes until deeply browned and no moisture remains in the pan.
  4. Add shallots and sauté for 2 minutes until translucent. Add garlic and thyme, cooking for 30 seconds until fragrant.
  5. Add white wine to deglaze, scraping up all browned bits with a wooden spoon. Reduce wine by 75% (about 3 minutes).
  6. Add chicken stock and simmer for 3 minutes to reduce slightly. Reduce heat to medium-low.
  7. Whisk in heavy cream and Dijon mustard. Simmer gently for 3-4 minutes until slightly thickened (should coat the back of a spoon).
  8. Return chicken breasts to the skillet along with any accumulated juices. Simmer gently for 3-4 minutes until chicken reaches 165°F internal temperature and sauce further thickens.
  9. Remove from heat. Swirl in remaining 1 tablespoon butter until melted. Taste sauce and adjust seasoning if necessary.
  10. Transfer chicken to plates, spoon sauce over top, and garnish with fresh parsley.

Note

  • For maximum flavor, allow the mushrooms to fully brown before moving to the next step.
  • If your sauce is too thin, simmer a bit longer; if too thick, add a splash of chicken stock.
  • Room temperature cream prevents sauce from breaking or curdling.
  • Dijon mustard acts as an emulsifier for a silky-smooth sauce.
  • For a stronger mushroom flavor, add 1 teaspoon of dried porcini powder to the sauce.