Description
A quick and impressive weeknight dinner featuring juicy chicken breasts in a luscious mushroom-cream sauce with hints of garlic and thyme.
Ingredients
- 2 boneless, skinless chicken breasts (about 1–1¼ lb)
- Salt and freshly ground black pepper
- 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter)
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced (optional)
- ½ cup low-sodium chicken broth or dry white wine
- 2–3 tbsp heavy cream, half-and-half, or plain Greek yogurt
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tbsp lemon juice (optional)
- Chopped parsley or chives for garnish
Instructions
- Pat chicken dry and season both sides with salt and pepper. Pound to an even thickness if needed.
- Heat a large skillet over medium-high and add oil (and butter if using).
- Place chicken in the skillet and sear for 3–4 minutes per side until golden brown. Remove and tent with foil to rest.
- Add mushrooms in a single layer and let them brown for 3–4 minutes, then stir and cook another 1–2 minutes.
- Reduce heat to medium, add shallot and garlic, and cook for 30–45 seconds.
- Pour in chicken broth or wine, scraping up browned bits, and simmer for 1–2 minutes.
- Stir in cream (or yogurt) and thyme. Cook until sauce thickens, about 1 minute.
- Return chicken to the skillet, spoon sauce over, and simmer until chicken reaches 165°F.
- Garnish with chopped parsley or chives and serve immediately.
Notes
For dairy-free, use coconut milk; if using Greek yogurt, add it off heat to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian