Creamy Mushroom Chicken Herbs (Printable version)
Tender chicken breasts in a rich creamy herb sauce with sautéed mushrooms, perfect for dinner.
# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Mushrooms & Aromatics
05 - 2 tablespoons unsalted butter
06 - 10 ounces cremini or button mushrooms, sliced
07 - 3 cloves garlic, minced
08 - 1 small shallot, finely chopped
→ Creamy Herb Sauce
09 - 1 cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
13 - 1 tablespoon chopped fresh parsley, plus extra for garnish
14 - ½ teaspoon dried oregano
15 - ¼ cup grated Parmesan cheese
# Directions:
01 - Pat chicken breasts dry and season both sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts 5 to 6 minutes per side until golden and just cooked through. Remove chicken to a plate and loosely cover with foil.
03 - In the same skillet, melt unsalted butter. Add sliced mushrooms and sauté 4 to 5 minutes until golden and softened. Add finely chopped shallot and minced garlic; cook 1 minute until fragrant.
04 - Pour in low-sodium chicken broth, scraping up browned bits from the pan. Stir in heavy cream, Dijon mustard, thyme, dried oregano, and grated Parmesan cheese. Simmer 2 to 3 minutes until sauce slightly thickens.
05 - Return chicken breasts to the skillet, nestling into the sauce. Simmer on low heat for 3 to 4 minutes until heated through and sauce coats chicken.
06 - Stir in chopped fresh parsley. Taste and adjust seasoning as needed.
07 - Garnish with additional parsley and serve hot.
# Expert Tips:
01 -
- Ready in 40 minutes with minimal cleanup because everything happens in one pan.
- The sauce is so good you'll find yourself serving crusty bread just to mop it up.
- Naturally gluten-free and fancy enough to serve to guests who won't suspect how easy it was.
02 -
- Don't skip patting the chicken dry or you'll steam it instead of sear it—this one step is what separates restaurant-quality from steamed poultry.
- If your sauce breaks and gets grainy, you overheated it; low heat once the cream goes in is non-negotiable.
- Fresh thyme makes a noticeable difference here, but if you only have dried, use half and add it early so it has time to bloom in the liquid.
03 -
- Make this ahead up to the step where you return the chicken to the skillet—the sauce keeps in the fridge for three days and tastes even better the next day as flavors meld.
- If your cream curdles when it hits hot liquid, add it slowly while stirring constantly and keep the heat below a boil; temperature matters more than speed here.