Description
A comforting, creamy, and satisfying chicken dish that combines tender chicken breasts with sautéed mushrooms and onions in a luscious, velvety cream sauce. Perfect for family dinners, cozy evenings, or when you want a restaurant-style meal at home without the fuss.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts (about 1½ pounds)
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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2 tablespoons olive oil
For the Mushroom and Onion Cream Sauce:
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2 tablespoons unsalted butter
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1 medium yellow onion, thinly sliced
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8 ounces cremini or white mushrooms, sliced
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3 cloves garlic, minced
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1 tablespoon all-purpose flour
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1½ cups chicken broth
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1 cup heavy cream
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1 teaspoon Dijon mustard (optional)
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
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½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
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2 tablespoons grated Parmesan cheese (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Pat the chicken breasts dry with a paper towel to remove moisture. Season both sides evenly with salt, black pepper, and garlic powder.
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Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from the pan and set aside, keeping it covered to stay warm.
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In the same skillet, melt the butter over medium heat. Add the sliced onions and cook for 3–4 minutes until softened.
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Add the mushrooms and cook for another 5–6 minutes until browned and tender, stirring occasionally.
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Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir well to combine. Cook for 1 minute to remove the raw flour taste.
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Gradually pour in the chicken broth, whisking constantly to avoid lumps. Let the mixture simmer for 2–3 minutes until slightly thickened.
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Reduce the heat to low and stir in the heavy cream, Dijon mustard, salt, pepper, and thyme. Allow the sauce to simmer gently for about 5 minutes until thick and creamy.
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Return the chicken breasts to the skillet, coating them in the sauce. Simmer for another 5 minutes to blend the flavors.
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If desired, stir in Parmesan cheese for extra richness.
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Remove from heat, garnish with chopped parsley, and serve hot with rice, mashed potatoes, or noodles.
Notes
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Use chicken thighs for a juicier alternative; adjust the cooking time accordingly.
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For a lighter version, replace heavy cream with half-and-half or Greek yogurt.
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If the sauce becomes too thick, add a splash of chicken broth to loosen it.
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For extra flavor, add a squeeze of lemon juice before serving.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes