Description
A comforting and elegant dish featuring juicy pan-roasted chicken breasts smothered in a rich, creamy mushroom sauce, served alongside sautéed greens for a balanced meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- 6 cups mixed greens (such as spinach, kale, or Swiss chard)
- 1 tbsp butter
Instructions
1. Prepare the Crust:
- Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
- In the same skillet, add mushrooms and cook for 5-6 minutes until browned and tender. Add garlic and cook for 1 minute until fragrant.
- Pour in white wine to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes until reduced by half.
- Reduce heat to medium-low. Stir in heavy cream, Dijon mustard, thyme, remaining 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 3-4 minutes until sauce thickens slightly. Return chicken to the skillet and coat with sauce.
- In a separate pan, melt butter over medium heat. Add mixed greens and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper.
- Serve chicken topped with creamy mushroom sauce alongside sautéed greens.
Notes
You can customize the seasonings to taste.