Creamy Mushroom Chicken

With notes of white wine, thyme, and garlic, this creamy mushroom chicken feels fancy, but is surprisingly easy to make. My recipe is ready in 40 minutes, so it's a perfect weeknight dinner!

Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 484kcal

Author Sam Merritt

Equipment

Large skillet

Ingredients

Chicken

1 lb (453 g) boneless skinless chicken breast filleted or pounded flat
Salt
Pepper
⅓ cup (41 g) all-purpose flour
2 Tablespoons avocado oil

Mushroom sauce

2 Tablespoons (28 g) salted butter
12 oz (340 g) sliced cremini/baby bella mushrooms
1 cup (140 g) finely chopped yellow onion
1 Tablespoon minced garlic
1 Tablespoon all-purpose flour
1 teaspoon dijon mustard
1 teaspoon granulated sugar
⅓ cup (79 ml) dry white wine
2 sprigs fresh thyme (may substitute ½ teaspoon dried thyme)
1 cup (236 ml) chicken broth
⅔ cup (158 ml) heavy cream

Instructions

Prepare the chicken. Season chicken all over with salt and pepper and dredge through the flour. Set aside.
1 lb (453 g) boneless skinless chicken breast, Salt, Pepper, ⅓ cup (41 g) all-purpose flour
Sear the chicken. In a large skillet, heat oil over medium/high heat, until shimmering. Once shimmering, add the chicken (cook the chicken in batches if needed, adding additional oil in between, to avoid crowding the pan) and cook on one side until deep golden brown (about 2-3 minutes). Flip chicken and cook on the other side until golden brown and chicken is cooked through Reduce heat if needed to avoid burning the chicken, but the goal here is to get a nice golden sear. Remove chicken to a plate and loosely tent with foil while you prepare the sauce.
2 Tablespoons avocado oil
Reduce skillet heat to medium and add the butter. Once melted, add mushrooms and cook, stirring occasionally, until golden.
2 Tablespoons (28 g) salted butter, 12 oz (340 g) sliced cremini/baby bella mushrooms
Add onion and cook, stirring frequently, until softened, about 4 minutes.
1 cup (140 g) finely chopped yellow onion
Add garlic and cook until fragrant, about 30 seconds.
1 Tablespoon minced garlic
Sprinkle flour over the pan and cook, stirring until flour is absorbed, then cook another 30 seconds longer.
1 Tablespoon all-purpose flour
Stir in dijon mustard and sugar.
1 teaspoon dijon mustard, 1 teaspoon granulated sugar
Add thyme and slowly drizzle in wine, cook until absorbed.
⅓ cup (79 ml) dry white wine, 2 sprigs fresh thyme
Add chicken broth, scraping the bottom of the skillet to work in any brown bits, and cook until the liquid is reduced by half.
1 cup (236 ml) chicken broth
Slowly drizzle in cream, stirring to combine.
⅔ cup (158 ml) heavy cream
Return chicken to the pan and cook until the sauce is thickened and chicken is warmed through (usually 5 minutes longer). Taste-test the sauce and add additional salt and pepper to taste (if it tastes bland at all, just a bit more salt will help!)

Video

Notes

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition