Mushroom Chicken Recipe

Prepare the Chicken:

Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken from the skillet and set aside.

Cook the Mushrooms:

In the same skillet, reduce the heat to medium. Add the butter and let it melt, then add the sliced mushrooms. Sauté the mushrooms for 5-6 minutes until they soften and begin to brown. Stir occasionally to ensure they cook evenly. Add the minced garlic and cook for an additional 1 minute, until fragrant.

Make the Sauce:

Pour in the chicken broth and let it simmer for 2 minutes, scraping up any brown bits from the bottom of the skillet. Stir in the Dijon mustard and fresh thyme. Mix well to combine all the flavors. Add the heavy cream to the skillet and bring the sauce to a gentle simmer. Let it cook for about 3-4 minutes, allowing the sauce to thicken. Season with additional salt and pepper to taste.

Combine Chicken and Sauce:

Return the cooked chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce over the chicken to coat. Let the chicken simmer in the sauce for an additional 3-5 minutes, allowing the flavors to meld together.

Serve:

Once the chicken is thoroughly coated and the sauce has thickened, remove the skillet from heat. Garnish with fresh parsley, if desired. Serve the mushroom chicken with mashed potatoes, rice, or steamed vegetables for a complete meal.