Description

This Chicken in Mushroom Sauce recipe offers a comforting and hearty dish featuring tender seared chicken breasts simmered in a rich, creamy mushroom and thyme sauce. Perfectly balanced with savory mushrooms, garlic, and a hint of Parmesan, this meal is ideal served over pasta, rice, or mashed potatoes for an indulgent yet straightforward dinner that can be prepared in under an hour.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
Salt and pepper, to taste

Mushroom Sauce

2 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz (225g) mushrooms, sliced (cremini, button, or a mix)
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (optional)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Garnish

Fresh parsley, chopped

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Instructions

Sear the Chicken: Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Sauté the Mushrooms: In the same skillet, melt butter and add the finely chopped onions. Sauté for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes, allowing them to release their juices and brown evenly.
Make the Sauce: Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in thyme and let the broth simmer gently for 2-3 minutes to reduce slightly. Add heavy cream and Parmesan cheese if using, stirring and allowing the sauce to thicken for several minutes.
Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning the creamy mushroom sauce over them. Reduce heat to low, cover, and simmer for 10-12 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Serve: Garnish with freshly chopped parsley for color and freshness. Serve hot over your choice of pasta, rice, or mashed potatoes for a comforting and satisfying meal.

Notes

Use chicken thighs for a juicier variation, though cook times may vary slightly.
For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan.
Fresh thyme can be used instead of dried for a brighter herb flavor.
Check the internal temperature of the chicken with a meat thermometer to ensure it’s safe to eat.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American