Description: Juicy, pan-seared chicken in a rich, garlicky mushroom cream sauce — perfect for cozy dinners and quick enough for weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 boneless, skinless chicken breasts (sliced in half)
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Salt and pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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8 oz mushrooms, sliced (cremini or white)
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1 shallot, finely chopped
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2 cloves garlic, minced
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½ cup chicken broth
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½ cup heavy cream (or half-and-half)
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¼ cup grated Parmesan (optional)
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1 tsp fresh thyme or ½ tsp dried
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Fresh parsley, for garnish
Instructions
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Season chicken with salt and pepper. Sear in oil over medium-high heat, 3–4 minutes per side. Set aside.
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In same pan, melt butter. Add mushrooms, cook until browned, about 6–8 minutes.
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Add shallots and garlic. Sauté 1–2 minutes.
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Deglaze with chicken broth. Simmer 2–3 minutes.
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Stir in cream and Parmesan. Simmer until slightly thickened.
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Return chicken to skillet. Simmer 2–3 minutes until heated through.
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Garnish with parsley and serve hot.