Ingredients

For the Chicken:

2 large chicken breasts, halved lengthwise (or 4 small breasts)

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

¼ cup all-purpose flour (for light coating)

2 tbsp olive oil

For the Mushroom Sauce:

2 tbsp butter

8 oz mushrooms, sliced (button, cremini, or portobello)

3 garlic cloves, minced

1 tsp dried thyme (or 1 tbsp fresh)

½ cup chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

½ cup Parmesan cheese, grated (optional for extra richness)

1 tbsp Dijon mustard (optional, for depth of flavor)

1 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken: Season the chicken with salt, pepper, and garlic powder. Lightly coat the chicken in flour, shaking off the excess.
Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove and set aside.
Cook the Mushrooms: In the same pan, melt butter and add the sliced mushrooms. Sauté for 5-6 minutes until browned. Add garlic and thyme, cooking for 30 seconds until fragrant.
Make the Sauce: Pour in the chicken broth and scrape up any flavorful bits. Stir in the heavy cream, Parmesan, and Dijon mustard. Let simmer for 2-3 minutes until it thickens slightly.
Finish the Dish: Return the chicken to the pan and spoon the sauce over the top. Let simmer for 5 minutes or until the chicken is fully cooked. Garnish with fresh parsley and serve hot.

Notes

To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of chicken broth or cream to keep the sauce creamy.

You can substitute boneless, skinless chicken thighs for a juicier result.

For a gluten-free version, replace the flour with a gluten-free blend or cornstarch.

Author: Anna
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-frying and simmering
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 4 servings