Creamy Mushroom Chicken Skillet
Golden chicken cutlets in a creamy mushroom, garlic and thyme sauce. Comfort food in 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings
Thin cutlets cook quickly and evenly, and the browned bits they leave behind become the base of the sauce. It is the same idea as our 5-minute pan sauce, made creamy.
Serve it with
Mashed potatoes, rice, egg noodles or crusty bread. There will be sauce to spare.
Creamy Mushroom Chicken Skillet
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings
Ingredients
Method
Season the cutlets with 3/4 teaspoon salt and the pepper and dust lightly with flour.
Heat the oil in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until golden and 165°F. Move to a plate.
Add the butter and mushrooms with the remaining salt. Cook without stirring for 3 minutes, then stir and cook until browned, 3 to 4 minutes more. Add the garlic and thyme for 30 seconds.
Pour in the broth, scraping up the browned bits, and simmer for 2 minutes. Stir in the cream and Parmesan and simmer until slightly thickened, 3 to 4 minutes.
Return the chicken and its juices to the pan, spoon the sauce over and warm through. Finish with parsley.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
