Go Back
–+ servings
Creamy Mushroom Chicken breasts in a metal skillet with a dish towel around the handle of the skillet.
Print Recipe
4.50 from 12 votes

Creamy Mushroom Chicken

Pan seared chicken breasts coated in a rich and creamy mushroom sauce with white wine, shallots and fresh thyme. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Skillet + One Pot Meals
Cuisine: American
Keyword: chicken, chicken breasts, creamy chicken, mushrooms
Servings: 4 servings
Author: Danae Halliday

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 1/4 pounds boneless skinless chicken breasts, halved lengthwise (cutlets)
  • 1/2 cup diced shallots
  • 16 ounces mushrooms, I used cremini and shiitake
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup half and half or cream

Instructions

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook for 3-4 minutes and then flip and cook on the other side until they're cooked through.
  • Remove the chicken onto a plate and cover with a piece of foil to keep them warm. Add the remaining 1 tablespoon of olive oil into the skillet. Add in the shallots, mushrooms and thyme and sauté for several minutes until they've softened.
  • Pour the wine into the skillet and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Lower the heat to medium-low and stir in the the half and half. Taste for seasoning.
  • Bring the sauce to a simmer and then add the chicken back in. Coat the chicken with the sauce and garnish the top with chopped thyme and parsley. Serve immediately.

Nutrition

Calories: 368kcal | Carbohydrates: 11g | Protein: 48g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 127mg | Sodium: 122mg | Fiber: 3g | Sugar: 5g