There's something about a creamy, garlicky mushroom sauce that turns a simple chicken dinner into something you'd happily serve to guests. This skillet version comes together in one pan, with golden-seared chicken breasts and a rich sauce that clings to every bite.
The key is to sear the chicken first, then build the sauce in the same pan so all those browned bits melt into the cream. It's weeknight-friendly but tastes like a slow Sunday supper.
Creamy Mushroom Chicken Skillet
Ingredients
Method
- Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-7 minutes per side. Transfer to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and turn golden, about 5-6 minutes.
- Add the garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mushrooms and stir to coat, cooking for 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly reduced, about 2 minutes.
- Reduce the heat to low and stir in the heavy cream, Parmesan, and thyme. Simmer gently until the sauce thickens, about 3-4 minutes. Taste and adjust salt and pepper.
- Return the chicken to the skillet, spooning some sauce over the top. Simmer for 2 minutes to heat through. Garnish with parsley and serve.
Nutrition
Tried this recipe?
Let us know how it was!Tips for Success
Use a mix of mushrooms like cremini and shiitake for deeper flavor. Slice them thick so they hold their shape.
Don't rush the sear—let the chicken get a good golden crust before flipping. And when you add the cream, lower the heat so it doesn't curdle.
Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.