Name: Creamy Mushroom and Thyme Boneless Chicken Breast Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American with French Influences
Ingredients: 4 boneless, skinless chicken breasts (6-8 oz each); 8 oz cremini mushrooms, sliced; 1 cup heavy cream; 2 tbsp unsalted butter; 1 tbsp olive oil; 3 garlic cloves, minced; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1/2 cup chicken broth; Salt and black pepper, to taste; Optional: Fresh parsley, chopped (for garnish)

Indulge in this Creamy Mushroom and Thyme Boneless Chicken Breast dish, where juicy chicken breasts are seared to perfection and nestled in a velvety sauce. Earthy mushrooms and aromatic thyme elevate the flavors, creating a comforting, restaurant-quality meal that’s simple enough for weeknights yet elegant for special occasions.

Recipe Tips and Tricks

Sear Smart: Pat the chicken dry before seasoning to get a golden crust—wet chicken steams instead of browning.
Mushroom Magic: Don’t overcrowd the pan when cooking mushrooms; give them space to caramelize for deeper flavor.

Thyme Timing: Add fresh thyme late in the cooking process to preserve its delicate aroma.
Creamy Consistency: Use room-temperature cream to prevent curdling when it hits the hot pan.
Taste as You Go: Adjust salt and pepper at the end, as the sauce reduces and intensifies.

Why You’ll Love This Recipe

This dish is a love letter to comfort food enthusiasts and flavor chasers alike. The boneless chicken breasts stay succulent thanks to a quick sear and a luxurious bath in creamy sauce, while the mushrooms bring an umami punch that pairs beautifully with the subtle piney notes of thyme. It’s a meal that feels indulgent yet comes together with minimal fuss—perfect for busy evenings when you crave something hearty. Whether you’re cooking for yourself, your family, or guests, this recipe delivers satisfaction in every bite, leaving you with a plate you’ll want to savor slowly.

Yield: Serves 4

Creamy Mushroom and Thyme Boneless Chicken Breast Recipe

Tender chicken breasts in a creamy mushroom-thyme sauce—comforting, flavorful, and easy to make for any occasion.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

4 boneless, skinless chicken breasts (6-8 oz each)

8 oz cremini mushrooms, sliced
1 cup heavy cream
2 tbsp unsalted butter

1 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)

1/2 cup chicken broth
Salt and black pepper, to taste
Optional: Fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken: Grab those chicken breasts and give them a little love—pat them dry with paper towels (this is our secret to that gorgeous golden sear). Sprinkle both sides generously with salt and pepper. Set them aside while we get the pan ready.
Heat Things Up: In a large skillet, melt 1 tablespoon of butter with the olive oil over medium-high heat. That combo smells amazing already, doesn’t it? Once it’s sizzling, lay the chicken breasts in the pan—don’t overcrowd them, let them breathe! Sear for 4-5 minutes per side until they’re golden and cooked through (internal temp should hit 165°F). Pop them onto a plate and cover loosely with foil to keep them cozy.
Mushroom Moment: In the same skillet, add the remaining tablespoon of butter. Toss in the sliced mushrooms and spread them out—give them room to turn golden, not steamy. Cook for about 5-6 minutes, stirring occasionally, until they’re browned and irresistible. The kitchen’s smelling like heaven now, right?

Flavor Boost: Stir in the minced garlic and let it sizzle for 30 seconds—just enough to wake up that aroma. Pour in the chicken broth to deglaze the pan, scraping up all those tasty brown bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Creamy Dreamy Time: Lower the heat to medium and pour in the heavy cream—watch it swirl into the sauce like magic. Sprinkle in the fresh thyme leaves, stirring gently as the sauce thickens, about 3-4 minutes. Taste it—add a pinch more salt or pepper if it’s calling for it.
Reunite the Chicken: Nestle the chicken breasts back into the skillet, spooning that luscious sauce over them. Let them simmer together for 2-3 minutes so the flavors meld. If you’re feeling fancy, sprinkle some chopped parsley on top for a pop of color.

Serve and Enjoy: Plate it up with your favorite side—mashed potatoes, rice, or even a crusty baguette to soak up the sauce. Dig in and savor every creamy, thyme-kissed bite!

Notes

If the sauce gets too thick, thin it with a splash of extra broth or cream.
For a touch of brightness, squeeze a little lemon juice over the dish before serving.

Double-check chicken doneness with a meat thermometer for peace of mind.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 501Total Fat 35gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 14gCholesterol 185mgSodium 371mgCarbohydrates 6gFiber 1gSugar 3gProtein 41g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Boneless Chicken Breasts: Opt for evenly sized pieces (about 6-8 ounces each) to ensure uniform cooking; organic or free-range adds extra flavor.
Mushrooms: Cremini (brown) mushrooms offer a robust taste, but button or shiitake work too—freshness is key for texture.
Heavy Cream: This is the backbone of the sauce’s richness; full-fat is best, though half-and-half can substitute in a pinch.

Fresh Thyme: Its earthy, floral notes shine here—dried thyme works but use half the amount as it’s more potent.
Garlic: Freshly minced cloves bring warmth; pre-minced is fine but lacks the same punch.
Butter and Olive Oil: A duo for searing—butter adds flavor, oil raises the smoke point.

Variations and Substitutions

Protein Swap: Try boneless chicken thighs for a juicier twist or turkey cutlets for a leaner option.
Mushroom Mix: Swap cremini for wild mushrooms like chanterelles or porcini for a gourmet upgrade.
Cream Alternatives: Use coconut cream for a dairy-free version with a subtle tropical note, or Greek yogurt for tanginess (add it off heat to avoid curdling).

Herb Switch: Rosemary or sage can replace thyme for a different aromatic profile.
Low-Carb Boost: Serve over cauliflower rice instead of traditional sides to keep it light.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days; the sauce may thicken, so add a splash of broth or cream when reheating.

Freezer: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months—thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally to maintain creaminess; avoid microwaving if possible to prevent separation.