Chicken and Mushroom Skillet
Golden chicken and browned mushrooms in a savory garlic thyme pan sauce, cozy enough for Sunday but fast enough for Tuesday.
Ingredients (serves 4)
- 4 chicken breast
- 1 lb mushroom
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 tsp dried thyme
- salt and black pepper
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Save this recipeInstructions
- 1
Slice the chicken breasts in half horizontally and season with thyme, salt, and pepper. Slice the mushrooms.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat and cook the chicken 4 minutes per side until golden and 165°F. Move to a plate.
- 3
Melt 2 tablespoons butter in the skillet and cook the mushrooms undisturbed for 4 minutes, then stir and cook 3 minutes more until deeply browned.
- 4
Add the minced garlic and cook 30 seconds until fragrant.
- 5
Pour in the chicken stock, scraping up the browned bits, and simmer 3 minutes to reduce by half.
- 6
Stir in the heavy cream and remaining butter, return the chicken to the pan, and simmer 2 minutes until the sauce lightly coats a spoon.
- 7
Season to taste and serve over egg noodles or mashed potatoes.
