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Pan-seared chicken fillets smothered in a thick, creamy mushroom and garlic sauce in a skillet.

Chicken Fillet with Creamy Mushroom Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 chicken breast fillets, pounded to even thickness
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 250 g cremini mushrooms, sliced
  • 3 cloves garlic , minced
  • 120 ml dry white wine or chicken stock
  • 240 ml heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, finely chopped

Method
 

  1. Season both sides of the chicken fillets with salt and black pepper.
  2. Heat olive oil in a large stainless steel or cast iron skillet over medium-high heat.
  3. Sear the chicken fillets for 5-6 minutes per side until the internal temperature reaches 74°C (165°F) and the surface is golden brown.
  4. Remove chicken from the skillet and set aside on a warm plate.
  5. Add butter to the same skillet over medium heat. Once foaming, add sliced mushrooms and sauté for 6-8 minutes until the moisture has evaporated and mushrooms are deeply browned.
  6. Add minced garlic and cook for 1 minute until fragrant.
  7. Deglaze the skillet with white wine or chicken stock, scraping the bottom of the pan to incorporate the fond.
  8. Stir in heavy cream and thyme. Simmer for 3-5 minutes until the sauce reduces and achieves a nappe consistency.
  9. Return the chicken fillets and any accumulated juices to the pan. Spoon the sauce over the fillets to coat.
  10. Garnish with fresh parsley and serve immediately.