Chicken breasts. They so easily become the same uninspiring, flavorless, last-minute resort, piece of poultry. That’s a lot of rather harsh adjectives, I know. This seared Chicken Breasts with our Mushroom Cream Sauce combines fresh thyme, fragrant mushrooms and your own cream sauce to make an incredible chicken dish which could be serve over brown rice or mashed potatoes. Once you taste the rich blend of cream sauce and these umami mushrooms, you’ll never be able to go back to canned sauces.

1. Chicken Breasts with Mushroom Cream Sauce

Ingredients

  • 4 boneless and skinless chicken breasts
  • 2 cups baby bella mushrooms sliced, optional cremini or button mushrooms
  • 1/2 cup onions diced
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 3 tablespoons olive oil divided
  • 1 tablespoon thyme leaves fresh, chopped
  • 1 garlic clove minced
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Instructions

Using a meat tenderizer, pound the chicken breasts to an even thickness.

Salt and pepper both sites of each chicken breast.

Place a sauté pan with one tablespoon of the olive oil over medium heat. Make sure the bottom of the whole pan is coated with the olive oil. Add the chicken breasts. Cook for 1 minute until golden on the bottom. Turn the breasts over and reduce heat to low.

Add thyme leaves, cover the pan with a tight-fitting lid. Cook for 10 minutes (check time). Do not remove the lid while cooking. After 10 minutes, remove the pan from the heat, still covered, and allow to sit for 10 additional minutes.

Make sure there is no pink in the middle of the breasts or that a meat thermometer reads 165 degrees F when inserted in the center. Remove chicken from the pan and set aside, covered to stay warm. Add remaining 2 tablespoons oil, and mushrooms and onions to the pan and increase heat to medium.

Allow mushrooms and onions to cook 5 to 8 minutes until the water releases from the mushrooms and evaporates. Whisk in two tablespoons flour and allow to cook for about 1 to 2 minutes, until fragrant.

Add in the garlic and cook for an additional 30 seconds. Add milk and broth, whisk until smooth. Cook just until sauce has thickened.

Place chicken on serving plate. Pour sauce over the chicken and serve.

Enjoy!

This chicken recipe is bursting with delicious flavors and has the most tender chicken that takes this dish to the next level of yumminess.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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