Pan-Seared Chicken with Creamy Mushroom Sauce
Ingredients
- 4chicken breasts (about 6 ounces each)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- 2 tablespoonunsalted butter
- 12 ouncecremini mushrooms
- 1 mediumyellow onion
- 3 clovegarlic
- ½ cupdry white wine
- ¾ cupheavy cream
- 3 sprigfresh thyme
- ½ cupchicken broth
Prep
- 01
Slice mushrooms into quarters.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Once oil shimmers, place chicken in the pan and cook 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate.
- 02
In the same pan, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook 4-5 minutes, stirring occasionally, until they release their liquid and begin to brown. Transfer mushrooms to a bowl.
- 03
Reduce heat to medium. Add remaining 1 tablespoon butter, then add onion and garlic. Cook 2 minutes until fragrant and softened.
- 04
Pour in wine and broth, scraping up any browned bits from the pan bottom. Let simmer 2 minutes to reduce slightly.
- 05
Stir in cream and thyme. Return mushrooms and chicken to the pan (nestling chicken into the sauce). Simmer 3-4 minutes until heated through and sauce coats a spoon. Taste and adjust salt and pepper as needed. Serve over rice, pasta, or with crusty bread.
Spice Tips
For earthiness, add 1/4 teaspoon smoked paprika with the garlic. For a subtle heat, finish with a pinch of cayenne. A squeeze of lemon juice or fresh tarragon at the end brightens the sauce.
Pair with egg noodles, buttered rice, or mashed potatoes to soak up the sauce. Cremini mushrooms can be swapped for baby bella, button, or a mix.