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Creamy Mushroom Chicken

Creamy mushroom chicken with golden seared chicken breasts and a silky mushroom cream sauce that pools thickly around the edges of the skillet. This mushroom chicken skillet dinner features visible mushroom slices, garlicky flavor, and a herb-flecked finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp onion powder to taste
Mushrooms and aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced
Sauce
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 0.25 fresh thyme for garnish
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F; remove to a plate.
Make the mushroom cream sauce
  1. Melt butter in the same skillet, then cook mushrooms for 4-5 minutes until deeply golden.
  2. Add minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Pour in chicken broth and deglaze the skillet, scraping up browned bits from the bottom.
  4. Stir in heavy cream, Parmesan cheese, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Return the chicken to the skillet and spoon the mushroom cream sauce over each breast.
  2. Garnish with fresh thyme and parsley, then serve while the sauce pools thickly around the edges.

Notes

For the best sear, pat chicken dry and let it sit with seasoning for a few minutes before it hits the pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat to keep the sauce smooth. Freezing isn’t recommended since the cream sauce can break when thawed. For a lighter option, use half-and-half instead of heavy cream and simmer a few minutes longer for a thinner-but-still-coating sauce.