Creamy Mushroom and Herb Chicken

This is a one-skillet dinner that tastes like it belongs in a restaurant but doesn't ask much of you — sear the chicken, build the sauce in the same pan, and let it finish together. The mushrooms do most of the work; the cream just ties it together.

What You'll Need

Serves 4. Prep: 10 minutes. Cook: 25 minutes.

• 4 boneless, skinless chicken thighs (or 2 large breasts, halved)
• Salt and black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 8 oz cremini or button mushrooms, sliced
• 1 small shallot, finely chopped (or ¼ cup chopped yellow onion)
• 2 garlic cloves, minced
• ¾ cup chicken broth
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Fresh parsley, chopped, for serving

How to Make It

1. Sear the chicken. Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, until golden brown and mostly cooked through. Transfer to a plate.

2. Brown the mushrooms. Add 1 tablespoon butter to the same skillet. Add the mushrooms in a single layer and let them sit undisturbed for 2 to 3 minutes before stirring — this is what gets them browned instead of steamed. Cook until golden, about 6 minutes total.

3. Build the sauce. Add the shallot and cook for 2 minutes, until softened, then add the garlic and cook 30 seconds more. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

4. Add the cream. Stir in the heavy cream, Dijon mustard, and thyme. Simmer for 2 to 3 minutes, until the sauce thickens slightly enough to coat the back of a spoon.

5. Finish together. Return the chicken to the skillet, spoon the sauce over the top, and cover. Simmer for 8 to 10 minutes, until the chicken is fully cooked through (165°F internal temperature). Stir in the remaining tablespoon of butter off heat for a glossier sauce, then top with fresh parsley.

A Few Notes

Letting the mushrooms sit undisturbed in the pan matters more than it seems — stir them too early and they release liquid and steam instead of browning, which means less flavor in the finished sauce.

This is a good dish to serve over egg noodles, mashed potatoes, or rice — something to catch the sauce. It also reheats well the next day, though the sauce may need a splash of broth to loosen back up.