Chicken Mushroom Skillet Creamy (Printable)
Tender chicken breasts with sautéed mushrooms in a rich, creamy garlic sauce for an easy comforting dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour (or gluten-free alternative)
05 - 2 tablespoons olive oil
→ Vegetables
06 - 9 oz cremini or white mushrooms, sliced
07 - 1 small yellow onion, finely chopped
08 - 3 cloves garlic, minced
→ Sauce
09 - ½ cup chicken broth (gluten-free if needed)
10 - 1 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# How To Cook:
01 - Pat chicken breasts dry. Season both sides evenly with salt and black pepper, then lightly coat with flour.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and fully cooked. Transfer to a plate and cover loosely.
03 - In the same skillet, add sliced mushrooms and chopped onion. Sauté for 5 to 7 minutes until softened and golden. Add minced garlic and cook for an additional 1 minute until fragrant.
04 - Pour in chicken broth, scraping the skillet to release browned bits. Let simmer for 2 minutes to concentrate flavors.
05 - Reduce heat to medium-low. Stir in heavy cream, Dijon mustard, and thyme. Simmer for 3 to 4 minutes until the sauce thickens slightly.
06 - Stir in Parmesan cheese until melted. Return chicken along with any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken to coat thoroughly.
07 - Adjust seasoning with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together in about 40 minutes, which means you can actually relax while eating instead of recovering.
- The sauce does all the heavy lifting—rich and comforting without being heavy, and it practically begs to be soaked up with crusty bread.
- Chicken breasts cook evenly and stay tender, and the mushrooms add a deep umami note that makes the whole thing feel more intentional than it really is.
02 -
- Don't skip patting the chicken dry—I learned this the hard way when I tried to rush and ended up with steamed chicken instead of seared chicken, and the difference is everything.
- Low heat while the cream is in the pan is non-negotiable; too much heat and the cream can break or curdle, which sounds dramatic but tastes thin and separated.
- Taste the sauce before serving—it's your last chance to adjust the seasoning, and a pinch of salt or a grind of pepper can wake up the whole dish.
03 -
- Invest in a good instant-read thermometer if you don't have one—chicken breast is safe at 165°F, and taking the guesswork out makes you braver about cooking it.
- Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out about 15 minutes before you start cooking and you'll notice a real difference in how gently it cooks through.