Print

Creamy Herb Mushroom Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken breasts simmered in a rich, creamy herb and mushroom sauce—a comforting, elegant dinner perfect for any night.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 8 oz cremini or button mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1 tsp dried thyme
  • ¼ cup dry white wine (optional)
  • 1 cup heavy cream
  • ½ cup low‑sodium chicken broth
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • ½ tsp Dijon mustard
  • ¼ cup grated Parmesan cheese

Instructions

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium‑high heat.
  3. Sear chicken for 4–5 minutes per side until golden and cooked through; remove and set aside.
  4. Add mushrooms to the pan and sauté 4–5 minutes until they begin to brown.
  5. Stir in garlic, shallot, and thyme; cook 1–2 minutes until fragrant.
  6. Pour in white wine (if using) and deglaze the pan, scraping up browned bits.
  7. Add heavy cream, chicken broth, Dijon mustard, and Parmesan; stir and simmer gently for 3–4 minutes until sauce thickens.
  8. Return chicken to the skillet, spoon sauce over it, and heat through for another 2–3 minutes.
  9. Sprinkle fresh parsley and chives over the dish, then serve hot.

Notes

  • For a lighter version, substitute half‑and‑half for heavy cream.
  • If you skip wine, add a squeeze of lemon juice for acidity.
  • Use gluten‑free broth and mustard to make this recipe gluten‑free.
  • Leftovers keep well for up to 3 days in the fridge—reheat gently to prevent curdling.

Nutrition

Find it online: https://ukfinda.com/creamy-herb-mushroom-chicken/