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Creamy Pan-Seared Chicken Breast Recipe with Easy Mushroom Sauce

creamy pan-seared chicken breast - featured image
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A quick and easy creamy pan-seared chicken breast with a luscious mushroom sauce, perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz/170 g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • ½ cup chicken broth (120 ml), low-sodium recommended
  • ½ cup heavy cream (120 ml)
  • 2 tbsp grated Parmesan cheese (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels and gently pound to about ¾ inch (2 cm) thickness if uneven. Season both sides generously with salt and pepper.
  2. Heat a heavy skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2 minutes.
  3. Place chicken breasts in the pan and cook without moving for 5–6 minutes until golden and releases easily. Flip and cook the other side for 5 minutes or until internal temperature reaches 165°F (74°C). Remove chicken and tent with foil to rest.
  4. Lower heat to medium and add butter to the same pan. Once melted, add sliced mushrooms and cook, stirring occasionally, until golden brown and moisture evaporates, about 6–8 minutes.
  5. Add minced garlic and thyme leaves; cook until fragrant, about 1 minute.
  6. Pour in chicken broth and scrape the pan bottom to loosen browned bits. Simmer and reduce slightly for about 3 minutes.
  7. Stir in heavy cream and Parmesan cheese (if using). Simmer gently, stirring frequently, until sauce thickens to coat the back of a spoon, about 4–5 minutes. Adjust seasoning with salt and pepper.
  8. Return chicken breasts to the pan and spoon sauce over them. Warm through for 1–2 minutes and serve immediately with extra sauce.

Notes

Pat chicken dry before searing for a crisp crust. Use medium-high heat for best sear. Cook mushrooms low and slow to avoid watery sauce. Rest chicken after cooking to keep it juicy. Avoid overcrowding the pan to maintain temperature. For dairy-free, substitute cream with coconut milk and butter with olive oil. Use gluten-free broth for gluten-free version.

Nutrition

Keywords: chicken breast, creamy mushroom sauce, pan-seared chicken, easy dinner, weeknight meal, quick recipe, mushroom sauce, comfort food

Find it online: https://evabake.com/creamy-pan-seared-chicken-breast-recipe-with-easy-mushroom-sauce/