Creamy Mushroom Chicken Skillet (Printable)
Tender chicken breasts cooked in a garlicky mushroom cream sauce for a comforting meal.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 2 tablespoons olive oil
→ Mushrooms & Vegetables
06 - 9 oz cremini or white mushrooms, sliced
07 - 1 small yellow onion, finely diced
08 - 3 cloves garlic, minced
→ Sauce
09 - 1 cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
13 - 2 tablespoons unsalted butter
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Optional: grated Parmesan cheese
# How To Make It:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet and add diced onions. Cook for 2–3 minutes until softened and translucent.
04 - Add sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until mushrooms are browned and their liquid has evaporated.
05 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
06 - Pour in chicken broth and Dijon mustard. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
07 - Stir in heavy cream and thyme leaves. Bring to a gentle simmer, stirring constantly to combine.
08 - Return chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low, cover, and cook for 5–7 minutes until chicken is cooked through and sauce has thickened slightly.
09 - Garnish with chopped fresh parsley and optional grated Parmesan cheese. Serve immediately with mashed potatoes, rice, or crusty bread.
# Expert Tips:
01 -
- Everything happens in one pan so cleanup is practically nonexistent
- The sauce becomes this velvety masterpiece that makes anything taste restaurant quality
02 -
- Crowding the pan while searing chicken will steam it instead of creating that golden crust so work in batches if needed
- The sauce thickens as it cools so don't panic if it looks slightly thin right after adding cream
03 -
- Cast iron skillets create the best fond but any heavy bottomed pan will work
- A splash of white wine deglazing the pan adds brightness that balances the cream