Description
Tender pan-seared chicken simmered in a rich garlic mushroom cream sauce, all made in one skillet for an easy and comforting meal perfect for weeknights or special dinners.
Ingredients
4 boneless skinless chicken breasts (1 ½ pounds / 680 g)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
For Sauce:
16 ounces mushrooms, sliced (450 g)
6 garlic cloves, minced
1 small shallot, diced
1 cup chicken broth (240 ml)
1 cup heavy cream (240 ml)
½ cup Parmesan cheese, grated (50 g)
1 teaspoon dried thyme
1 teaspoon Dijon mustard
2 tablespoons parsley, chopped
Optional cornstarch slurry for thickening
Instructions
Season chicken with salt, pepper, paprika, and Italian seasoning. Lightly coat with flour.
Heat olive oil and 1 tablespoon butter in skillet. Sear chicken 5–6 minutes per side until cooked through. Remove and set aside.
Add remaining butter to skillet. Cook mushrooms until browned.
Add shallot and garlic. Cook until fragrant.
Pour in broth and scrape skillet.
Add cream, Parmesan, thyme, mustard, salt, and pepper. Simmer until slightly thickened.
Return chicken to skillet and simmer 5 minutes in sauce.
Garnish with parsley and serve.
Notes
For extra sauce, increase broth and cream by ½ cup each.
Serve over mashed potatoes, pasta, or rice.
Freshly grated Parmesan gives the smoothest sauce.
Leftovers store well up to 4 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes