Skillet Chicken with Mushroom Cream Sauce
Heirloom Spice Co.
5
10 minutes
25 minutes
American
Dinner
Golden seared chicken simmered in a rich, creamy mushroom sauce with garlic, herbs, and savory pan drippings. The velvety sauce coats every bite, making this comforting skillet dinner perfect served over pasta, rice, or mashed potatoes. Simple enough for weeknights, but flavorful enough to feel special.
Ingredients
- 5 (4 ounce) boneless skinless chicken breasts
- 2 tablespoons oil
- 1 tablespoon Rustic Garlic Blend
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- ½ onion, diced
- 1 teaspoon Cowboy Rub
- ¾ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch
Directions
- Pound chicken to ¼ -inch thickness. Toss with oil and season with Rustic Garlic Blend.
- Heat a 10-inch nonstick skillet over medium heat. Add the chicken and cook for about 3-4 minutes on each side or until golden brown and cooked through: 165ºF. Transfer chicken to a plate and cover to keep warm.
- Melt butter in the now empty skillet. Add mushrooms, onion, and Cowboy Rub; sauté for 5-7 minutes or until tender.
- Add chicken broth and stir to deglaze the pan, scraping up any brown bits on the bottom of the pan.
- Reduce heat to medium-low. Stir in heavy cream and Dijon mustard. Bring sauce to a simmer. Whisk cornstarch with 2 teaspoons water. Stir into sauce.
- Add chicken and juices back to the skillet. Cook for about 5 minutes or until chicken is heated through and sauce has thickened.
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