Creamy Garlic Mushroom Chicken

Steps

1. 1.

   Season and Sear the Chicken

   Pat the chicken dry and season both sides with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a wide skillet over medium-high heat. When the butter foams, add the chicken and cook without moving it for 4 to 5 minutes, until the underside is deep golden. Flip and cook 3 to 4 minutes more, until just cooked through (74°C / 165°F in the thickest part). Transfer to a plate and tent loosely with foil.

2. 2.

   Brown the Mushrooms

   Add the remaining tablespoon of olive oil to the same pan. Tip in the sliced mushrooms in an even layer and leave them alone for 2 to 3 minutes so they can take on color. Stir and cook 4 to 5 minutes more, until the liquid they release has cooked off and the edges are browned. Season with a pinch of the remaining salt.

3. 3.

   Soften the Aromatics

   Lower the heat to medium. Add the remaining tablespoon of butter, the chopped shallot, and a pinch of salt. Cook 2 minutes until the shallot is translucent. Stir in the minced garlic and thyme and cook 30 to 45 seconds, just until fragrant — do not let the garlic darken.

4. 4.

   Deglaze and Build the Sauce

   Pour in the white wine and scrape up the browned bits on the bottom of the pan. Let it reduce by about half, 1 to 2 minutes. Add the chicken stock, heavy cream, and Dijon. Simmer gently for 3 to 4 minutes, stirring now and then, until the sauce thickens enough to coat the back of a spoon.

5. 5.

   Return the Chicken

   Stir in the grated Parmigiano-Reggiano until it melts into the sauce. Nestle the chicken back in, along with any juices on the plate. Spoon sauce over the top and simmer on low for 2 to 3 minutes so the chicken warms through and the sauce clings. Taste and add the remaining salt and pepper as needed.

6. 6.

   Finish and Serve

   Take the pan off the heat. Stir in the lemon juice and most of the parsley. Spoon chicken and mushrooms onto plates, pour the sauce over, and finish with the rest of the parsley. Serve right away, with bread or buttered noodles if desired.