Creamy Mushroom Chicken Skillet (Print Version)
Tender chicken breasts simmered in a rich garlicky cream sauce with sautéed mushrooms in one skillet.
# Recipe Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Mushrooms & Aromatics
05 - 9 ounces cremini or white mushrooms, sliced
06 - 3 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 1 tablespoon unsalted butter
→ Sauce
09 - 3/4 cup low-sodium chicken broth
10 - 3/4 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Season both sides of the chicken breasts evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat, add chicken and cook 5 to 6 minutes per side until golden and cooked through. Remove and keep warm covered loosely with foil.
03 - Reduce heat to medium, add butter to the skillet, sauté onions for 2 minutes, then add garlic and mushrooms; cook until mushrooms are golden and moisture evaporates, about 5 to 7 minutes.
04 - Pour in chicken broth, scraping browned bits from the pan, and simmer for 2 minutes.
05 - Add heavy cream, Dijon mustard, and thyme; stir and simmer gently for 2 to 3 minutes until sauce slightly thickens.
06 - Stir in grated Parmesan until melted and sauce becomes creamy.
07 - Return chicken and accumulated juices to the skillet; simmer 2 to 3 minutes until heated through and well coated with sauce.
08 - Sprinkle fresh parsley over the dish and serve immediately.
# Expert Advice:
01 -
- It feels fancy enough for guests but comes together faster than ordering takeout.
- Everything happens in one pan, which means minimal cleanup and maximum flavor.
- The sauce is so silky and forgiving that even if your cream isn't perfectly thick, it still tastes restaurant-quality.
02 -
- Don't skip patting the chicken dry before it hits the pan—moisture is the enemy of a good sear, and a proper golden crust is what makes this dish feel special.
- If your sauce breaks or looks curdled, immediately remove it from heat and whisk in a splash of broth or cream to bring it back together.
03 -
- Use a meat thermometer to know exactly when your chicken is done—165°F is the magic number, and it keeps the meat from drying out.
- Grate your Parmesan fresh from a block rather than using the pre-grated stuff; it melts smoother and tastes sharper, which elevates the entire sauce.