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Enjoy dinner with these herbed pan-seared chicken breasts in creamy mushroom sauce. Serves 4 and ready in 30 minutes.

Chicken Breasts in Creamy Mushroom Sauce

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 4 1x


  • 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
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1/4 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sugar (optional)
  • 1 tablespoon parsley, chopped


  1. Season both sides of the chicken with salt and pepper to taste, rosemary and thyme
  2. Over medium high heat, melt butter and add 1 tablespoon olive oil
  3. Pan-sear the chicken breasts until browned on one side, about 5 minutes
  4. Lower 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
  5. Remove chicken from skillet and let it rest
  6. Add the remaining 1 tablespoon olive oil to the same skillet, and saute the mushrooms and garlic for 2 minutes
  7. Pour in chicken broth and mustard and stir to combine
  8. Simmer until sauce has thickened slightly
  9. Stir in heavy cream, smoked paprika, sugar and parsley and simmer a little more until the sauce is as thick as you like it
  10. Return chicken to pan and stir to coat with the sauce
  11. Dish and serve hot
  • Prep Time: 10 mins
  • Cook Time: 20 mins