Shrooms Aesthetic Chicken Skillet
A cozy, flavorful chicken skillet dish featuring seared chicken breasts and a silky mushroom-white wine sauce, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total), pounded to even thickness Pound chicken so thickness is uniform for even cooking.
- 8 oz cremini or baby bella mushrooms, sliced (button mushrooms also work)
- 1 small onion or 2 shallots, thinly sliced
- 2-3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter Can substitute with another tablespoon of oil.
- ½ cup dry white wine or low-sodium chicken broth Substitute extra broth if avoiding alcohol.
- ¾ cup heavy cream or half-and-half For a lighter option, use Greek yogurt stirred in off heat.
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tbsp Dijon mustard (optional) Brightens the sauce.
- to taste salt and freshly ground black pepper
- to taste fresh parsley or chives for finishing
- splash lemon juice (optional) To brighten at the end.
Instructions
Preparation
- Pat chicken dry, season both sides with salt and pepper. Slice mushrooms and onions, mince garlic.
Sear the Chicken
- Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken and sear 3–4 minutes per side until golden (it will not be fully cooked). Transfer to a plate.
Sauté Aromatics
- Reduce heat to medium. Add remaining oil if needed. Add onions/shallots and cook 2–3 minutes until softened. Add mushrooms and a pinch of salt; cook without stirring for a couple of minutes to encourage browning, then stir until mushrooms have released moisture and start caramelizing (about 5–6 minutes).
Add Garlic and Herbs
- Stir in garlic and thyme and cook 30 seconds until fragrant.
Deglaze
- Pour in white wine or broth, scraping brown bits from the pan. Let the liquid reduce by half (about 2–3 minutes) to concentrate flavor.
Make the Sauce
- Stir in cream and Dijon (if using). Bring to a gentle simmer and taste for seasoning.
Finish Chicken
- Nestle the seared chicken back into the sauce, reduce heat to medium-low, and spoon sauce over chicken. Simmer 5–8 minutes until internal temperature reaches 165°F (74°C) and sauce has thickened slightly.
Finish and Serve
- Remove from heat, stir in a squeeze of lemon if desired, and sprinkle with chopped parsley or chives.
Notes
For best results, don't crowd the pan when searing chicken or mushrooms, as overcrowding causes steaming instead of browning. Storage: Store leftovers in an airtight container for up to 3–4 days. Freeze for up to 2 months with changes in texture for cream sauces.