Before you cook
Before you start Equipment you'll need
- Large skillet (12-inch preferred) — Provides enough surface area to sear chicken properly and cook mushrooms without overcrowding, ensuring even browning and moisture evaporation
- Paper towels — Essential for patting chicken dry before searing to achieve a golden crust and for blotting mushrooms to remove excess moisture
- Wooden spoon or spatula — Heat-resistant tool for stirring ingredients and scraping up flavorful browned bits from the skillet bottom
- Meat thermometer — Ensures chicken reaches safe internal temperature of 165°F without overcooking
- Small bowl — Convenient for whisking together sauce ingredients before adding to skillet
- Whisk — Helps blend sauce components smoothly to prevent lumps
- Measuring spoons and cups — Ensures accurate proportions of seasonings, liquids, and other ingredients for consistent flavor
Safety Safety & allergen notes
- Chicken must reach an internal temperature of 165°F to be safely cooked through - use a meat thermometer to verify doneness
- Hot skillet and oil can cause severe burns - use pot holders when handling the pan and keep hands away from steam
- When deglazing with wine, pour carefully to avoid splattering hot liquid - keep face and hands back from the skillet
- Hot sauce can cause burns when stirring - use a long spoon and be careful not to splash when adding cream and cornstarch slurry
Non-negotiables Rules for success
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Pat chicken breasts dry before seasoning
Moisture on the surface prevents proper browning and creates steam instead of a golden crust during searing
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Heat oil until shimmering before adding chicken
Proper oil temperature (medium-high heat) ensures immediate searing that creates a flavorful brown crust and locks in juices
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Don't move chicken during first sear (6-7 minutes)
Constant movement prevents the surface from making contact with the hot pan, stopping browning and crust formation
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Scrape up browned bits (fond) when deglazing with wine
These caramelized bits contain concentrated flavor compounds that dissolve into the sauce and create depth
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Verify chicken reaches 165°F internal temperature before removing
Undercooked chicken poses food safety risks; this temperature kills harmful bacteria while maintaining moisture
Prep Get set first
About 8 min of prep
- Pat chicken breasts dry with paper towels
- Dice 1 medium onion
- Slice 12 oz mushrooms
- Mince 3 garlic cloves
- Measure out wine, broth, cream, mustard, and thyme
- Have salt, pepper, cornstarch, and water ready
- Gather large skillet, wooden spoon, small bowl, whisk, and meat thermometer
- Chop fresh parsley for garnish
This elegant skillet dinner takes about 40 minutes total, with most time spent simmering; active prep and cooking time is roughly 25 minutes.
Ingredients
Instructions
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Season the chicken
Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
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Heat the oil
Heat the olive oil in a large skillet over medium-high heat until shimmering.
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Sear chicken first side
Place the chicken breasts in the hot skillet and sear for 6-7 minutes on the first side without moving them, until golden brown.
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Sear chicken second side
Flip the chicken and sear for another 5-6 minutes until the second side is golden; transfer to a plate and set aside.
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Cook the onion
In the same skillet, melt the butter over medium heat and add the diced onion; cook for 3-4 minutes until softened.
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Cook the mushrooms
Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
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Add garlic
Stir in the minced garlic and cook for 1 minute until fragrant.
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Deglaze with wine
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet; simmer for 2 minutes.
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Add broth and seasonings
Add the chicken broth, Dijon mustard, and fresh thyme, then return the chicken breasts to the skillet.
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Simmer chicken
Reduce heat to medium-low, cover partially, and simmer for 8-10 minutes until the chicken is cooked through (internal temperature 165°F).
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Make cornstarch slurry
In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry.
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Finish the sauce
Remove the chicken from the skillet and stir in the heavy cream and cornstarch slurry; simmer for 1-2 minutes until the sauce thickens slightly.
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Return chicken and adjust seasoning
Return the chicken to the skillet, taste the sauce, and adjust seasoning with additional salt and pepper as needed.
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Garnish and serve
Garnish with fresh parsley and serve immediately.
Chef's notes
Store covered in an airtight container in the refrigerator for up to 3 days before serving
Serve over egg noodles, rice, mashed potatoes, or with crusty bread to soak up the sauce
Can be prepared up to 2 hours ahead; reheat gently over low heat before serving