L chicken breasts in creamy mushroom sauce

Chicken Breasts in Creamy Mushroom SauceRecipe Card

Chicken Breasts in Creamy Mushroom Sauce
Recipe card - step by step recipe instructions

1Season both sides of the chicken with salt and pepper to taste, rosemary and thyme
2Over medium high heat, melt butter and add 1 tablespoon olive oil
3Pan-sear the chicken breasts until browned on one side, about 5 minutes
4Lower heat to medium and flip the chicken to the other side. Cover and continue cooking for 10 minutes or until internal temperature is 165 degrees F and juices run clear
5Remove chicken from skillet and let it rest
6Add the remaining 1 tablespoon olive oil to the same skillet, and saute the mushrooms and garlic for 2 minutes
7Pour in chicken broth and mustard and stir to combine
8Simmer until sauce has thickened slightly
9Stir in heavy cream, smoked paprika, sugar and parsley and simmer a little more until the sauce is as thick as you like it
10Return chicken to pan and stir to coat with the sauce
11Dish and serve hot

Chicken Breasts in Creamy Mushroom Sauce
Recipe Card - ingredients

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon butter
2 tablespoons olive oil, divided
8 oz. baby portabella mushrooms, sliced
1 teaspoon garlic, minced
½ cup chicken broth
2 tablespoons Dijon mustard
¼ cup heavy cream
1 teaspoon smoked paprika
½ teaspoon sugar (optional)
1 tablespoon parsley, chopped