Creamy Mushroom Chicken Skillet
Make one of our favorite skillet dishes, this creamy mushroom sauce chicken skillet. Tender chicken meets rich mushroom creaminess for a deliciously satisfying meal.
Servings: 4
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Ingredients
- 3 boneless skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp extra virgin olive oil
- 1/2 cup white wine
- 2 cloves garlic minced
- 1 small white onion diced
- 3 Tbsp butter
- 12 oz white mushrooms sliced
- 1 1/2 cup chicken broth
- 1 tsp mustard
- 2 tsp cornstarch
- 1/2 cup cream
- 3 springs fresh thyme
Instructions
- Pat the chicken breasts dry with a paper towel.
- Cut each breast in half horizontally into two thinner cutlets. Alternately, place the chicken under a layer of plastic wrap and pound to an even thickness.
- Season the chicken breast with salt and pepper.
- Add 1 Tbsp olive oil to a large skillet.
- Heat over medium until the oil starts to sizzle.
- Add the chicken breasts to the hot pan and cook until browned, about 5 minutes.
- Flip and cook for an additional 3-5 minutes.
- Remove the cooked chicken to a tray and cover to keep warm.
- Repeat with any remaining cutlets.
- Add wine to the pan to deglaze and scrape the brown bits from the bottom.
- Add garlic and onion and cook until fragrant.
- Add butter, 1/2 cup broth, and mushrooms to the skillet and cook on medium until the mushrooms are well done, about 10 minutes.
- Add the remaining ingredients to the pan and simmer for 5 minutes.
- Add chicken and plate juices back to the pan and spoon the sauce over the chicken.
- Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
- Serve over rice or noodles.