Description
Juicy pan-seared chicken breasts smothered in a rich, velvety sauce made from cremini mushrooms, garlic, and heavy cream. A complete one-skillet meal perfect for weeknights.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Season chicken breasts generously with salt and black pepper on both sides.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown. Remove chicken to a plate.
- In the same skillet, add the remaining butter and the sliced mushrooms. Sauté for 5-8 minutes until browned and caramelized.
- Stir in the minced garlic and fresh thyme, cooking for 30-60 seconds until fragrant.
- Pour in the chicken broth and scrape the bottom of the pan to release the browned bits. Simmer for 2-3 minutes until reduced by half.
- Stir in the heavy cream and bring to a gentle simmer over medium heat for 3-5 minutes until thickened.
- Return the chicken to the pan and spoon the sauce over the meat. Simmer for another 5-7 minutes until the chicken reaches an internal temperature of 165°F.
- Stir in lemon juice if using and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American