Pan fried chicken breasts are cooked to golden-brown and cloaked in the creamiest, easiest white wine, lemon, and thyme mushroom sauce with a hint of cream.
Chicken breasts.
They can easily become the same-old, same-old. The same boring and blah, no-flavor piece of poultry.
Except for this chicken that’s simple? Yes. Flavorful? You know it. Boring? Hell no.
This 30-minute, weeknight chicken breast recipe makes all of your gluttonous, weekend brunches, boozes and binges merely a flash in the memory bank. In yes, 30 minutes.
This chicken recipe brings you back to real-time when dinner needs to be up and on the table, to serve hungry eaters without stressing out the cook, nor the staving eaters.
But really…it’s all about the cook in the end, right?
There are several levels of flavors that layer the delicious quotient in this quick dish. Shallots, different types of mushrooms, chicken broth and wine. Ingredients that layer with fresh thyme and a squeeze of lemon. And lest us not forget Real® Seal butter and cream to add extra lusciousness to the whole shebang, making for a perfectly easy, weeknight, on-the-go dinner. And for leftover lunch the next day.
Because isn’t that really the best kind of dinner?
About the Recipe
Use as many varieties of mushrooms to compliment the chicken that you crave. White, brown, portobello, cremini, oyster, shiitake or porcini. Use what you have, use what you can find. And if you can only find one variety, that works too.
Two chicken breasts in this recipe are all you need to make 4 servings. I halve the chicken breasts and then flatten them lightly meat mallet. Instead of a dredging of egg, milk and flour, a simple seasoning of salt and pepper is really all that’s needed.
Pan-frying the chicken in a combo of butter and olive oil gives the chicken breasts a golden glow. Sort of like a day at the beach. Who doesn’t love that?
White wine and chicken broth simmered down to half, then a pat of butter and a dash of cream makes for a creamy, easy sauce to drape on the golden browned breasts.
Recipe Ideas to Serve With Your Chicken Breasts
Round out your chicken dinner with a couple of these sides and dessert to really make your meal.
- Side: Easy Lemon Orzo Faux Risotto
- Side: Roasted Asparagus with Browned Butter
- Side: Easy Parmesan Buttered Noodles
- Dessert: Easy Crème Brûlée
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
- 2 6 to 8-ounce boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper
- 2 cups mixed mushrooms, sliced
- 2 tablespoons minced shallots
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- ½ cup white wine
- ½ cup chicken broth
- 2 tablespoons whipping cream
- 2 teaspoons fresh thyme leaves
- ½ lemon, zested
- Chopped parsley for garnish
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
- Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
- Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
- Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.
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Ooh yum! Mushrooms, chicken and shallots are one of my favourite flavour combos and in the middle of this snowstorm we’re currently having, this recipe sounds like a perfect dinner! If the snow plows ever get to our roads, I’ll be off to get the ingredients! 🙂
Gooooodness gracious. This Friday. Doing it.
This sounds great! I love anything with shallots and am so into shiitakes lately. I can’t wait to try it.
This looks so good! I have avoided the canned cream of mushroom like the plague – and I’m thinking this would take care of my craving! 🙂 Thank you!
I’m trying to move away from the canned cream of mushroom too. We use this sauce on steaks and baked potatoes too. It’s one of my favorites.
Chicken and mushrooms go so wonderfully together. All that golden-brown goodness has my mouth watering, and it’s only 10am!
Nice and simple. Thank you.
Oh my goodness, just look at that gorgeous dish. Simple enough for a weeknight meal and yet fancy enough for a party. love.
Aaaahhh mushrooms are my favorite! My husband kind of hates them, which is really his biggest flaw. This sounds delicious and is going on my list of “Recipes to Make When My Husband Is Out of Town.”
I’m not sure I could be married to a man who doesn’t like mushrooms! He must have lots of other qualities to make up for it 🙂
This is far from boring, those chicken breasts thank you! And so does anyone who makes this, it looks so delicious! I love mushrooms paired up with chicken like this. Yum yum.
Heidi-
These chicken breasts look so delicious! Your photography is gorgeous and makes me crave everything you make, especially ANYTHING with mushrooms!
Thanks!
I’m LOVING this recipe!!! Such a perfect combination of flavors. Itching to get this made for din!
Yummy!
Oh my, this looks AMAZING! Love!!!!
Is anything better than creamy mushroom sauce?! I think not!
So delicious looking..the chicken looks juicy and tender covered with that fabulous sauce. A winner!
You’re right, Heidi, these chicken breasts are anything but boring. They look so good. The sauce looks so good. I avoid the canned cream of mushroom soup too and often just throw in a hunk of brie into sauces – it adds a creamy texture with zero fuss and no mystery ingredients. 🙂
This is on my must make asap list. Seriously looks so good. And you even make step by step photos look good (which I think is impossible!!).
I didn’t intentionally make the step by steps, but they were so pretty I couldn’t stop. 🙂
I made these last night. So delicious!
made this tonite and my husband who does not like mushrooms said -Make this Again-.I only used one chicken breast for the 2 of us ,but kept the same amount of sauce and served it over angel hair pasta.The only change I made was putting the chicken back in the sauce before serving.Will definitely make this again !!!
I did this, too, putting the chicken back into the sauce. So good!
Nice photos, great tutorial !
Made this over the weekend, amazing dish and super simple steps. So proud I didn’t burn anything!
Nice job Bailey! So glad it made it’s way all the way to Australia! XO to you!
Tried this recipe tonight and it was fantastic! My son said, “Kiss the chef!”
Thank you Heidi for the recipe.
I made this tonight and it’s so delicious! We loved the thyme and lemon zest combination. I’ve already shared the recipe with my sister. Thanks for the recipe!
This was an absolutely delicious dish and very simple to make. Yum!!!!
Lovely recipe! I have been looking around for a good chicken mushroom dish – thank you!
I came across this chicken recipe earlier this year. It sounded good to me, so I prepared it exactly as it was written. Let me tell you, it was ‘amazing’! The chicken was juicy & tasty, and the sauce was very flavorful. I used a combination of Shitake & Portabella mushrooms, since I felt they would produce a lot of good flavor (which they definitely did). I plan to serve it to our company on New Year’s Day, but I’ll increase the recipe in order to (generously) feed 8 people. I also plan to serve ‘Twice Baked Potatoes’, ‘Spinach, Bacon, & Feta Cheese Salad’, and a ‘Blueberry Cheesecake’ for dessert. Thanks for such delicious recipe! Happy New Year to you and your family.
Thank you for coming back around and sharing your success. I love your side ideas and of course, dessert!
One of my friends posted this on Facebook this morning, and I made it this evening. It was quite delicious and very easy to make. The only thing I changed was to add some garlic with the mushrooms and scallions. Thanks for posting this, and great photographs!
I’m so glad you liked it Mike. Garlic and scallions NEVER hurt anybody 🙂 great idea!
Thanks so much for posting this. Had mushrooms I needed to use up and realized I was out of Marsala wine. Googled chicken and mushrooms, and this delicious dish came up. Made 2x the sauce and added a little corn syarch to thicken sauce. Hubby absolutely loved it. Will definitely add to rotation.
So glad you enjoyed it! I love the sauce too 🙂
Oooh, good idea to use marsala here, though. I was out of white wine, so used a nice California red table wine. It worked well in the sauce. This cooking method for the chicken breasts was a tad long though, I turned them and took them out a few minutes sooner (when they look that brown and lovely, they tend to be too dried out for me). Thanks for a good recipe!
I just made this for dinner tonight and it was great! I used sweet onion instead of shallots and instead of cream I made a milk roux. Turned out splendidly! My mom loved it!
Right, I’m looking for a good way to dress up tonight’s chicken, and I don’t have a lot of cream I think but I was planning on doing a roux as well.
Thanks for the recipe, I made it last night to rave reviews from husband and kids. I did cheat a little since the kids claim to not like mushrooms – I used an immersion blender to liquify the mushroom sauce. I left a handful of mushrooms whole so they would have something to pick out, but they gobbled up the rest!
Served the chicken and sauce over egg noodles and green beans.
Please to clarify, Half of the butter used in first step, then 1 Tablespoon at a time?
Delicious and fine for our low carb life style! I may add just a touch of brandy next time. And there WILL be a next time! Thx
Just made this . it is absolutely delicious. The aroma of white wine shallots and butter is mesmerizing
good evening…:-).i have this recipe slow simmering on my stove.smells soooo yummy good in my kitchen.i am making brown JASMINE RICE to go along with it,…crinkle cut carrots & grands biscuits….:-).i posted on FB that i was cooking this.i looove sharing what i am cooking for dinner.lol.TC,GOD BLESS & tyvm for this yummy recipe….
(RICHARD HARTMAN)
Can I substitute sour cream for the other cream?
Omg….I made this for my family and they was praising me, it was so delicious. Thanks for a his recipe!!!
Thanks for letting us know Deonka, and so glad you and the family gave it a thumbs up!
What white wine is best?
I’d think any white wine you enjoy drinking! I ended up using a California red table wine (blend of Cab, Merlot, Syrah, and Zinfandel) and it was great (mushrooms go well with red!)