Description
Chicken in Mushroom Sauce is a comforting and hearty dish featuring tender seared chicken breasts simmered in a rich and creamy mushroom sauce made with garlic, onions, thyme, and a touch of Parmesan. Perfect served over pasta, rice, or mashed potatoes, this meal brings together robust flavors that satisfy and warm you up.
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 (optional for extra richness)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Garnish
- Fresh parsley, chopped
Instructions
- Season and Sear Chicken: Season the chicken breasts generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Mushrooms: In the same skillet, melt the butter. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until they release their juice and turn golden brown.
- Make the Sauce: Pour the chicken broth into the skillet, scraping the bottom to lift all the flavorful browned bits. Stir in the thyme and allow the broth to simmer for 2-3 minutes to slightly reduce. Add the heavy cream and Parmesan cheese (if using), stirring continuously until the sauce thickens slightly and becomes creamy.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, spooning the mushroom sauce over them. Reduce the heat to low and cover the skillet. Let the chicken simmer gently for 10-12 minutes until fully cooked through and tender, with an internal temperature of 165°F (75°C).
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken and sauce. Serve warm over your choice of pasta, rice, or mashed potatoes for a delicious, comforting meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or evaporated milk.
- Use chicken thighs instead of breasts for juicier meat and richer flavor.
- Adding a splash of white wine when deglazing the pan brings extra depth to the sauce.
- Parmesan is optional but adds a nice savory richness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
