Creamy Mushroom Chicken Skillet (Printable)

Tender chicken breasts simmered in a rich garlicky cream sauce with sautéed mushrooms.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ 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 - ¾ cup low-sodium chicken broth
10 - ¾ cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
13 - ¼ cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley

# Steps:

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. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and loosely cover with foil.
03 - Reduce heat to medium and add butter to the same skillet. Sauté onions for 2 minutes, then incorporate garlic and mushrooms. Cook until mushrooms are browned and moisture evaporates, about 5 to 7 minutes.
04 - Stir in chicken broth, scraping up any browned bits from the pan. Allow to simmer for 2 minutes to concentrate flavors.
05 - Add heavy cream, Dijon mustard, and thyme. Stir thoroughly and bring the mixture to a gentle simmer. Cook for 2 to 3 minutes until the sauce slightly thickens.
06 - Stir grated Parmesan cheese into the sauce until fully melted and the sauce becomes creamy.
07 - Return the cooked chicken and any accumulated juices to the skillet. Simmer together for 2 to 3 minutes until the chicken is heated through and coated in the sauce.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately.

# Expert Hints:

01 -
  • One skillet means one cleanup—a genuine win on nights when you're already tired.
  • The chicken stays impossibly tender while the sauce gets silky and rich without any pretension.
  • It comes together in under an hour, which means you can say yes to weeknight dinner without stress.
02 -
  • Don't skip patting the chicken dry before cooking—moisture is the enemy of a good sear, and a good sear is everything.
  • If your sauce breaks or looks grainy, it probably got too hot; lower the heat, stop stirring for a moment, and it usually comes back together.
  • The mushrooms need their own moment in the pan before everything comes together—rushing them means they'll steam instead of golden, and that changes the whole dish.
03 -
  • If the chicken breasts are thick, lay your hand flat on top and slice them in half horizontally to even out the thickness—they'll cook more evenly and faster.
  • Make the recipe twice and freeze half the sauce before adding the chicken; it reheats beautifully and saves you on rushed nights.

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