Creamy Mushroom Chicken Skillet (Print Page)

Tender chicken breasts simmered in a rich garlic mushroom sauce with herbs and cream.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour (or gluten-free alternative)
05 - 2 tablespoons olive oil

→ Vegetables & Aromatics

06 - 9 oz cremini or white mushrooms, sliced
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 3/4 cup chicken broth (gluten-free if needed)
10 - 3/4 cup heavy cream
11 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
12 - 1 tablespoon unsalted butter
13 - 2 tablespoons chopped fresh parsley (for garnish)

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dust each breast with flour, shaking off excess.
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 cooked through. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the same skillet. Sauté chopped onions for 2 minutes until translucent. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and thyme leaves. Bring to a gentle simmer, stirring constantly to combine.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer uncovered for 8-10 minutes until chicken is cooked through (165°F internal temperature) and sauce has thickened and coats the back of a spoon.
07 - Taste sauce and adjust seasoning with additional salt and pepper if needed. Transfer to serving plates and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • The sauce thickens perfectly around the chicken, creating those restaurant quality flavors without any fancy techniques
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor from those browned bits
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Do not rush the searing step, that golden crust is where so much of the flavor develops
  • Let the sauce simmer gently rather than boiling to prevent the cream from separating
  • The sauce will continue to thicken slightly as it stands off the heat
03 -
  • Take the chicken out of the fridge about 20 minutes before cooking so it sears more evenly
  • Do not move the chicken around while it sears, let it develop that beautiful crust undisturbed
  • Warm the cream slightly before adding it to prevent it from cooling down the sauce too quickly

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