Creamy Mushroom Chicken Skillet (Printable)

Tender chicken in a rich, garlicky mushroom cream sauce. Ready in 40 minutes.

# Ingredient List:

→ 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

# Steps:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and nearly cooked through. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet, then 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 completely.
05 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
06 - Pour in chicken broth and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
07 - Stir in heavy cream and fresh thyme leaves. Bring to a gentle simmer, stirring constantly to combine flavors.
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 (internal temperature reaches 165°F) and sauce has thickened.
09 - Remove from heat. Garnish with chopped fresh parsley and optional grated Parmesan cheese. Serve immediately with mashed potatoes, rice, or crusty bread.

# Expert Advice:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The sauce develops this incredible depth from searing the chicken first, then building layers right in those browned bits
  • It comes together faster than deciding what to order for takeout
02 -
  • Crowding the pan when searing chicken will trap steam and prevent browning, work in batches if needed
  • Heavy cream can separate if boiled too vigorously, keep it at a gentle simmer
  • The sauce continues thickening off the heat, so remove it slightly earlier than you think
03 -
  • Using chicken thighs instead of breasts adds even more flavor and won't dry out if you accidentally overcook them
  • Let the chicken rest for 5 minutes after removing from the pan before cutting into it

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