Creamy Mushroom Thyme Chicken
This Creamy Mushroom Thyme Chicken is quick, comforting, and bursting with savory, herbaceous flavors in a luscious, silky sauce.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts about 6-8 ounces each
- 2 tablespoons olive oil extra virgin
- 8 ounces mushrooms fresh white or cremini, sliced thinly
- 3 cloves garlic minced finely
- 1 cup chicken broth low-sodium
- 1 cup heavy cream full-fat
- 1 teaspoon dried thyme
- salt to taste
- black pepper to taste
- fresh thyme sprigs for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Once hot, add the chicken breasts and sear for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and set aside.
- In the same skillet, add the sliced mushrooms. Sauté for about 4-5 minutes until they release their moisture and start to brown.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Pour in 1 cup of chicken broth, scraping the bottom of the pan to deglaze and lift all the flavorful bits. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in 1 cup of heavy cream and 1 teaspoon of dried thyme. Allow the sauce to simmer gently until it thickens, about 5 minutes.
- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top, then reduce the heat to low and simmer for another 3-4 minutes to let the flavors meld together beautifully.
- Remove the skillet from heat and garnish the dish with fresh thyme sprigs. Serve immediately, pairing with your choice of sides.
Equipment
- Large Skillet or Sauté Pan
- Knife and cutting board
- Measuring cups and spoons
- Spatula or Tongs
- Serving Plate or Dish
Notes
- Don’t overcrowd the pan when searing chicken; cook in batches if needed for best texture.
- Swap dried thyme for fresh thyme in the sauce for a brighter herb flavor, but add fresh thyme at the end to preserve aroma.
- For a lighter sauce, substitute half of the heavy cream with milk or plant-based cream alternatives.
- Mushrooms can be replaced with shiitake or portobello for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to prevent sauce separation.
