Pan-Seared Chicken with Creamy Mushroom Sauce
Ingredients
- 4chicken breasts (about 6 oz each)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonall-purpose flour
- 2 tablespoonolive oil
- 2 tablespoonbutter
- 8 ouncemushrooms (cremini or baby bella)
- 2 clovegarlic
- ½ cupdry white wine
- ¾ cupchicken broth
- ½ cupheavy cream
- 2 sprigfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Slice 8 ounces mushrooms into quarters.
- 02
Mince 2 cloves garlic.
Method
- 01
Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Dredge each chicken breast lightly in 2 tablespoons flour, shaking off excess.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 5 to 6 minutes per side, until golden brown. Transfer to a plate.
- 04
In the same skillet, melt 2 tablespoons butter over medium heat. Add mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they release their liquid and begin to brown.
- 05
Add minced garlic and cook for 30 seconds until fragrant.
- 06
Pour in 1/2 cup wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
- 07
Add 3/4 cup chicken broth and return chicken to the skillet. Nestle it among the mushrooms and add thyme sprigs. Simmer gently for 5 minutes.
- 08
Reduce heat to low and stir in 1/2 cup heavy cream. Heat through for 1 to 2 minutes without boiling. Taste and adjust seasoning as needed.
- 09
Serve chicken topped with the creamy mushroom sauce.
Spice Tips
If you'd like warmth, add a pinch of freshly cracked black pepper or a dash of Dijon mustard to the cream sauce. A small pinch of nutmeg complements the mushrooms beautifully. Fresh parsley scattered over the top adds brightness.
Serve over egg noodles, mashed potatoes, or buttered rice to soak up the sauce. For a lighter version, use half-and-half instead of heavy cream.