Sautéed Chicken Breast with Creamy Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Pan-seared and served with a rich, creamy mushroom sauce infused with garlic and fresh parsley. This French-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz, sliced cremini mushrooms
• 3 cloves, minced garlic cloves
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove from skillet and set aside.
2. Step 2: Reduce heat to medium, add 2 tbsp unsalted butter to the same skillet. Add 8 oz sliced cremini mushrooms and sauté for 5-7 minutes until browned and softened.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle 1 tbsp all-purpose flour over mushrooms and stir for 1 minute to cook out the raw flour taste.
4. Step 4: Gradually whisk in 1 cup chicken broth, scraping any browned bits from the pan. Simmer for 3 minutes until the sauce thickens slightly.
5. Step 5: Stir in 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes until the sauce coats the back of a spoon.
6. Step 6: Return chicken to the skillet and spoon sauce over it. Simmer for 2 minutes to warm through. Garnish with 2 tbsp chopped fresh parsley before serving.