Description
Chicken in Mushroom Sauce is a comforting and hearty dish featuring tender seared chicken breasts simmered in a rich, creamy mushroom sauce infused with garlic, onions, thyme, and a touch of Parmesan. Perfect served over pasta, rice, or mashed potatoes, this recipe delivers a deliciously satisfying meal 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 (optional for extra richness)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Garnish
- Fresh parsley, chopped
Instructions
- Sear the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown. Remove from skillet and set aside.
- Sauté the Mushrooms: In the same skillet, melt the butter and add the finely chopped onions. Sauté for about 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until they release their juices and become golden brown.
- Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits. Stir in the thyme and let the broth simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and Parmesan cheese if using, allowing the sauce to thicken over a few minutes.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, coating them with the creamy mushroom sauce. Reduce heat to low and simmer for another 10-12 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Garnish with freshly chopped parsley for a fresh pop of color. Serve the chicken in mushroom sauce hot over your choice of pasta, rice, or mashed potatoes for a comforting, hearty meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use bone-in chicken thighs if preferred, adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce will be less rich.
- Parmesan cheese is optional, but adds extra depth and creaminess to the sauce.
- You can use mixed mushrooms for a more complex flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
