Description
A quick and comforting skillet chicken dinner topped with sautéed mushrooms in a creamy sauce, perfect for weeknights or special occasions.
Ingredients
- 4 boneless chicken breasts (about 1.5–2 lb total)
- 2 cups mushrooms, sliced (white button or cremini recommended)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil (or 1 tbsp oil + 1 tbsp butter)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry and season both sides generously with salt and pepper. Slice mushrooms and mince garlic. Bring chicken closer to room temperature for 10–15 minutes if you can.
- Warm a large skillet over medium heat. Add olive oil (and a knob of butter if using).
- Place breasts in the hot pan without crowding. Cook undisturbed 6–7 minutes on the first side until golden. Flip and cook another 6–7 minutes until a thermometer reads 165°F (74°C) at the thickest part. Remove chicken to a plate and tent loosely with foil to rest.
- Add mushrooms in a single layer to the same skillet. Sauté 4–5 minutes until browned and their moisture has reduced. Add minced garlic and cook 30–45 seconds until fragrant.
- Pour in heavy cream and stir, scraping up browned bits from the pan. Bring to a gentle simmer and let the sauce reduce 2–3 minutes until it thickens slightly.
- Return chicken to the skillet and spoon sauce over each piece. Simmer 2–3 minutes to meld flavors and reheat the chicken. Taste and adjust seasoning.
- Sprinkle with chopped parsley and transfer to plates.
Notes
Always rest the chicken for 5 minutes after cooking to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American