Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)
If you’re out of cremini mushrooms, feel free to substitute with white button mushrooms or even portobello for a meatier texture. And if heavy cream isn’t your thing, half-and-half works in a pinch for a lighter version.
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
- In the same skillet, add butter. Once melted, add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add minced garlic to the mushrooms and sauté for an additional minute until fragrant.
- Pour in the chicken broth, scraping up any bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Stir in the heavy cream and thyme, bringing the mixture to a gentle simmer.
- Return the chicken to the skillet, spooning the sauce over the top. Let it cook for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh parsley before serving, if desired.
My tip: don’t rush the browning of the mushrooms. Those extra few minutes add such a depth of flavor that truly elevates the dish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Mushroom Chicken Skillet, recipe, cooking, food
