I absolutely love this chicken recipe because it perfectly combines the comforting flavors of a creamy mushroom sauce with the simplicity of a weeknight dinner that’s easy to whip up. The blend of garlic, Dijon mustard, and thyme elevates the dish to gourmet status, making me feel like a top chef right in my own kitchen!
I love to create dishes that are comforting and delicious, and my Chicken Breasts in Creamy Mushroom Sauce always satisfies that craving. The tender chicken breasts are enhanced by olive oil and butter, and the sauce—oh, the sauce!—is as rich and flavorful as any sauce you could imagine, made from sauteed mushrooms, garlic, and chicken broth.
Heavy cream takes it over the finish line, leaving you with a perfectly meat-and-potatoes moment. And yet, when you eat this dish, the not-so-secret ingredients of Dijon mustard and thyme (and whatever else you imagine makes a great sauce) impart a subtle flavor in the background.
The fresh parsley ensures you’re eating something with green stuff in it, to this point, and you’re good to go with a delightfully balanced, taste-nutrition combo.
Ingredients
Chicken breasts:
A source of protein that’s low in fat; this is really something I should work into my diet.
Because it is.
Mushrooms:
They are abundant in antioxidants and are a good source of fiber.
They boost the umami flavor of dishes.
Garlic:
Contributes lasting fragrance; possesses anti-inflammatory characteristics.
Strengthens the immune system.
Olive oil:
Nutrient-rich fats; beneficial for the heart.
Assist in reducing cholesterol levels.
Heavy cream:
Contributes to variety in flavor and mouthfeel; a source of calories and lipids.
Dijon mustard:
The flavor is tangy; the condiment is low-calorie.
It is used in the process of augmenting the complex nature of an arrangement of dishes.
Ingredient Quantities
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Instructions
1. Give the chicken breasts a good seasoning of salt and pepper on all sides.
2. In a large skillet, set over medium-high heat, combine olive oil and butter.
3. Place the chicken breasts in the skillet and cook for approximately 5-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and sauté for 5 minutes until they are browned and tender.
5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
6. Add the chicken broth while stirring to free any caramelized bits from the bottom of the skillet.
7. Add the heavy cream, Dijon mustard, and dried thyme, and bring the sauce to a simmer.
8. Allow the sauce to simmer for approximately 5 minutes, or until it has thickened slightly.
9. Replace the chicken breasts in the skillet, spooning the sauce over them. Simmer for 2–3 minutes to heat the chicken through.
10. Before serving, add fresh parsley as a garnish. Accompany the chicken with this decadent and creamy mushroom sauce over your choice of side dish.
Equipment Needed
1. Large skillet
2. Stove
3. Tongs
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Spoon or spatula for stirring
FAQ
-
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can substitute chicken thighs in this recipe. Adjust the cooking time as thighs may take a bit longer to cook through. -
Q: What type of mushrooms work best for this dish?
A: Cremini or white button mushrooms are great options, but you can also use a mix of mushrooms for added flavor. -
Q: Can I make this recipe ahead of time?
A: Yes, you can make it ahead of time and store it in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the sauce from separating. -
Q: How can I make the sauce thicker?
A: If you prefer a thicker sauce, you can let it simmer longer to reduce it further or stir in a cornstarch slurry at the end. -
Q: Can I use half-and-half instead of heavy cream?
A: Half-and-half can be used, but the sauce will be thinner and less rich. Consider adding a thickening agent if needed for desired consistency. -
Q: Is there a substitute for Dijon mustard?
A: You can use whole grain mustard or a small amount of yellow mustard if you don’t have Dijon mustard on hand. -
Q: How do I balance the seasoning in the dish?
A: Start with the recommended amounts of salt and pepper, then taste the sauce before serving, adjusting as needed for your preference.
Substitutions and Variations
Olive oil: Use avocado oil or vegetable oil as a substitute.
Substitute ghee or margarine for unsalted butter.
Use cremini, portobello, or shiitake mushrooms in place of mushrooms.
Substitutes for heavy cream include half-and-half or coconut milk in the case of a dairy-free option.
Dijon mustard: In place of it, use yellow mustard or a pinch or two of mustard powder.
Pro Tips
1. Pound the Chicken: To ensure even cooking, gently pound the chicken breasts to an even thickness before seasoning. This will help them cook more uniformly and prevent them from drying out.
2. Deglaze for Flavor: When adding the chicken broth to the skillet, use a wooden spoon to thoroughly scrape up any browned bits from the bottom. This will enhance the depth of flavor in the sauce.
3. Mushroom Varieties: Consider using a mix of mushroom varieties, such as cremini and shiitake, to add complexity and a richer, more robust flavor to the sauce.
4. Cream Adjustment: If you prefer a thicker sauce, add a little more heavy cream or let the sauce simmer for an additional few minutes to reduce further. You can also whisk in a small amount of cornstarch slurry if needed.
5. Enhance Aroma with Fresh Herbs: While dried thyme is used in the cooking, adding a small amount of fresh thyme at the end alongside the parsley can elevate the dish’s aroma and freshness just before serving.
Chicken Breasts In Creamy Mushroom Sauce Recipe
My favorite Chicken Breasts In Creamy Mushroom Sauce Recipe
Equipment Needed:
1. Large skillet
2. Stove
3. Tongs
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Spoon or spatula for stirring
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Instructions:
1. Give the chicken breasts a good seasoning of salt and pepper on all sides.
2. In a large skillet, set over medium-high heat, combine olive oil and butter.
3. Place the chicken breasts in the skillet and cook for approximately 5-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and sauté for 5 minutes until they are browned and tender.
5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
6. Add the chicken broth while stirring to free any caramelized bits from the bottom of the skillet.
7. Add the heavy cream, Dijon mustard, and dried thyme, and bring the sauce to a simmer.
8. Allow the sauce to simmer for approximately 5 minutes, or until it has thickened slightly.
9. Replace the chicken breasts in the skillet, spooning the sauce over them. Simmer for 2–3 minutes to heat the chicken through.
10. Before serving, add fresh parsley as a garnish. Accompany the chicken with this decadent and creamy mushroom sauce over your choice of side dish.
