Baked Herb-Crusted Chicken with Creamy Mushroom Sauce

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Baked with a fragrant herb crust, served with a rich mushroom sauce that balances earthiness and creaminess. This French-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, fresh parsley, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 French cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
8 oz sliced button mushrooms
1 small diced shallot
1/2 cup heavy cream
1/2 cup chicken broth
2 tbsp butter

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Instructions

Step 1: Preheat oven to 375°F. In a small bowl, mix 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 4 boneless skinless chicken breasts and rub evenly with the herb mixture.
Step 2: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the 4 chicken breasts for 3 minutes per side until golden brown. Transfer the skillet to the oven and bake for 15 minutes until chicken reaches 165°F internal temperature.
Step 3: While chicken bakes, melt 2 tbsp butter and 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 small diced shallot and sauté for 2 minutes until translucent.
Step 4: Add 8 oz sliced button mushrooms to the pan and cook for 5 minutes, stirring occasionally, until mushrooms release moisture and turn golden.
Step 5: Pour in 1/2 cup chicken broth and simmer for 3 minutes until reduced by half. Stir in 1/2 cup heavy cream and cook for another 4 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Serve the baked herb-crusted chicken topped with the creamy mushroom sauce, garnished with extra fresh parsley if desired.