Tender pan-seared chicken breasts smothered in a rich, creamy mushroom sauce with garlic, thyme, and a touch of Parmesan — all made in one skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
2 large boneless, skinless chicken breasts (or 4 thighs)
-
2 tbsp olive oil
-
1 tbsp butter
-
8 oz cremini mushrooms, sliced
-
2 garlic cloves, minced
-
1 shallot, finely chopped
-
1/2 cup chicken broth
-
3/4 cup heavy cream
-
1/4 cup grated Parmesan (optional)
-
1 tsp fresh thyme leaves (or 1/2 tsp dried)
-
Salt and pepper, to taste
-
Optional: chopped parsley for garnish
Instructions
-
Season chicken with salt and pepper. Slice breasts in half if thick.
-
Heat olive oil and butter in a skillet over medium-high. Sear chicken 4–5 minutes per side. Remove and set aside.
-
In the same pan, sauté mushrooms until browned (5–7 minutes).
-
Add garlic and shallot. Cook 2 minutes.
-
Pour in chicken broth to deglaze. Simmer 2–3 minutes.
-
Add cream and thyme. Simmer until slightly thickened (4–5 minutes).
-
Stir in Parmesan if using. Return chicken to pan and heat through.
-
Serve hot, garnished with parsley.