Creamy Mushroom Chicken Skillet (Printable)

Tender chicken cooked with mushrooms in a creamy garlic sauce, perfect for a comforting dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground 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

# How-To Steps:

01 - Season both sides of chicken breasts evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add unsalted butter to the skillet. Sauté finely chopped onions for 2 minutes, then incorporate minced garlic and sliced mushrooms. Cook until mushrooms are golden and most moisture evaporates, about 5 to 7 minutes.
04 - Pour in chicken broth, scraping up browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
05 - Add heavy cream, Dijon mustard, and thyme to the skillet. Stir to combine and bring to a gentle simmer. Cook for 2 to 3 minutes until sauce thickens slightly.
06 - Stir in grated Parmesan cheese until fully melted and the sauce reaches a creamy consistency.
07 - Return chicken breasts along with any accumulated juices to the skillet. Simmer for 2 to 3 minutes until heated through and coated in the sauce.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately.

# Expert Suggestions:

01 -
  • One skillet means dinner and almost zero dishes afterward, which honestly might be the best part.
  • The sauce comes together in minutes but tastes like you've been simmering it all afternoon.
  • It's naturally gluten-free if you use the right broth, but nobody will notice they're eating healthy.
02 -
  • Don't crowd the skillet when browning the chicken or they'll steam instead of brown; if your skillet is small, cook them two at a time.
  • The chicken will finish cooking through as it sits on the plate and again when you return it to the sauce, so don't overcook it during that first browning or it'll be dry.
  • Add the cream off heat or on low heat so it doesn't break or curdle, which happens when it gets too hot too fast.
03 -
  • Use a meat thermometer if you're nervous about doneness; chicken breasts are safely cooked through at 165°F (74°C) and this prevents the overcooking that leads to dryness.
  • If your sauce seems too thin, let it simmer an extra minute or two, or make a quick slurry of cornstarch and water to thicken it without changing the flavor.

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