Description

A rich and comforting one-pan dish featuring tender chicken breasts smothered in a creamy mushroom sauce with garlic, thyme, and a touch of white wine. Perfect for weeknight dinners yet elegant enough for company.

Ingredients

Scale

For the Crust:

For the chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
For the sauce:
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 small yellow onion, diced
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
For garnish:
2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Crust:

1. Season chicken breasts with salt, pepper, and paprika on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add mushrooms and cook for 4-5 minutes until browned. Add onion and garlic, cooking for 2 more minutes until fragrant.
4. Pour in white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes.
5. Stir in chicken broth, heavy cream, thyme, salt, pepper, and Dijon mustard. Bring to a gentle simmer.
6. Return chicken to the skillet, spooning sauce over the top. Cover and simmer for 10-12 minutes until chicken is cooked through.
7. Sprinkle with Parmesan cheese and let melt into the sauce. Garnish with fresh parsley before serving.

Notes

For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce before adding the chicken back. Substitute half-and-half for heavy cream if preferred. Leftovers keep well refrigerated for up to 3 days.