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Pat the chicken pieces dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and shimmering.

Add the seasoned chicken to the hot skillet. Sear for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and have released their liquid, then browned.

Stir in the minced shallot and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Sprinkle the all-purpose flour over the mushrooms, shallot, and garlic. Stir well and cook for 1 minute, allowing the flour to absorb the pan drippings and cook out the raw flour taste.

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then stir in the heavy cream (if using) and chopped fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Return the cooked chicken pieces to the skillet, nestling them into the mushroom-garlic sauce. Simmer for 2-3 minutes to allow the chicken to warm through and absorb the flavors of the sauce.

Garnish with fresh chopped parsley before serving. Serve immediately with your favorite side dishes.


Pat the chicken pieces dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and shimmering.

Add the seasoned chicken to the hot skillet. Sear for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and have released their liquid, then browned.

Stir in the minced shallot and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Sprinkle the all-purpose flour over the mushrooms, shallot, and garlic. Stir well and cook for 1 minute, allowing the flour to absorb the pan drippings and cook out the raw flour taste.

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then stir in the heavy cream (if using) and chopped fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Return the cooked chicken pieces to the skillet, nestling them into the mushroom-garlic sauce. Simmer for 2-3 minutes to allow the chicken to warm through and absorb the flavors of the sauce.

Garnish with fresh chopped parsley before serving. Serve immediately with your favorite side dishes.
