Creamy Mushroom Chicken Skillet (Printable)

Tender chicken breasts in a creamy mushroom sauce, perfect for a comforting one-pan dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables & Aromatics

05 - 9 ounces cremini or white mushrooms, sliced
06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced

→ Sauce

08 - 3/4 cup gluten-free chicken broth
09 - 3/4 cup heavy cream
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 tablespoon Dijon mustard
12 - 2 tablespoons grated Parmesan cheese (optional)

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# How To Cook:

01 - Season both sides of the chicken breasts with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 4 to 5 minutes per side. Transfer to a plate and set aside.
03 - In the same skillet, sauté the chopped onion for 2 to 3 minutes until softened. Add garlic and mushrooms, cooking until mushrooms are browned and moisture has evaporated, approximately 5 minutes.
04 - Pour in the gluten-free chicken broth, scraping up browned bits from the skillet bottom. Stir in heavy cream, thyme, Dijon mustard, and Parmesan cheese if using.
05 - Return the chicken breasts to the skillet, cover, and simmer over low heat for 10 to 12 minutes until cooked through and the sauce thickens.
06 - Remove from heat and sprinkle with chopped fresh parsley. Serve immediately with rice, pasta, or crusty bread.

# Expert Tips:

01 -
  • Everything happens in one skillet, which means less cleanup and more time enjoying dinner.
  • The mushroom sauce is so silky it feels like you fussed for hours, even though it's genuinely thirty minutes start to finish.
  • This tastes fancy enough to serve guests but honest enough for a regular Wednesday.
02 -
  • Don't skip searing the chicken; that golden crust locks in flavor and keeps the meat from tasting bland.
  • If your sauce seems too thin after the chicken finishes, increase the heat and let it bubble gently for another minute or two to thicken.
  • Mushroom moisture is your friend—don't cover them while they cook or they'll steam instead of brown.
03 -
  • Let the chicken rest on a warm plate while you build the mushroom sauce; it keeps cooking slightly and stays more tender.
  • A wooden spoon and patience while scraping the pan bottom catches all the caramelized bits that make the sauce taste less like a recipe and more like something you've cooked a thousand times.

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