Description

Seared chicken breasts are smothered in a luscious garlic mushroom cream sauce with hints of Dijon, thyme, and Parmesan, perfect for a cozy and comforting meal.

Ingredients

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4 boneless, skinless chicken breasts
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini or button mushrooms, sliced
4 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 cup chicken broth
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon fresh thyme (or 1/2 tsp dried)
1 tablespoon chopped parsley (for garnish)

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Instructions

Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5–6 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
In the same skillet, reduce heat to medium and add butter. Once melted, add mushrooms and sauté for 5–6 minutes until softened and golden.
Add garlic and cook for 1 minute until fragrant.
Stir in Dijon mustard and chicken broth, scraping any browned bits from the pan. Let simmer for 2–3 minutes.
Pour in heavy cream and Parmesan cheese. Stir until smooth and slightly thickened, about 3–4 minutes.
Add thyme and return chicken to the skillet, spooning sauce over the top. Simmer for another 2–3 minutes to warm through.
Garnish with chopped parsley and serve hot over mashed potatoes, pasta, or rice.

Notes

Use boneless thighs for a juicier variation.
Substitute white wine for half of the chicken broth for added depth.
Great served with mashed potatoes, pasta, or crusty bread.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 420
Sugar: 2g
Sodium: 480mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 36g
Cholesterol: 120mg