Creamy Mushroom Chicken Skillet (Print Page)

Tender chicken breasts in a velvety mushroom cream sauce with garlic and thyme in one skillet.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (5-6 oz each)
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
04 - 2 tbsp olive oil

→ Mushrooms & Aromatics

05 - 8 oz cremini or white button mushrooms, sliced
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely chopped
08 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

→ Sauce

09 - 3/4 cup chicken stock (gluten-free if needed)
10 - 1 cup heavy cream
11 - 2 tbsp grated Parmesan cheese
12 - 1 tsp Dijon mustard
13 - 1 tbsp fresh parsley, chopped (plus extra for garnish)
14 - Salt and pepper, to taste

# Directions:

01 - Pat chicken breasts dry and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate, tent loosely with foil to keep warm.
03 - In the same skillet, add sliced mushrooms. Sauté for 5 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
04 - Add chopped onion to the skillet and sauté for 2-3 minutes until translucent and softened. Add minced garlic and thyme, stirring constantly for 1 minute until fragrant but not browned.
05 - Pour in chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2-3 minutes until liquid reduces slightly.
06 - Reduce heat to medium-low. Stir in heavy cream, grated Parmesan cheese, and Dijon mustard until well combined. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 2-3 minutes to reheat chicken and allow flavors to meld. Sprinkle with fresh parsley and adjust seasoning with additional salt and pepper if needed.
08 - Transfer chicken to serving plates, spooning generous amounts of mushroom cream sauce over each portion. Garnish with additional fresh parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce thickens into something restaurant worthy but comes together in minutes
  • Clean up is almost nonexistent since everything happens in one pan
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not crowd the skillet when searing or the chicken will steam instead of brown
  • Let the mushrooms brown properly before adding onions or they will become soggy
  • The sauce will continue thickening off the heat, so do not over reduce
03 -
  • Add a splash of dry white wine with the stock for extra depth
  • Grate your own Parmesan instead of using pre grated for better melting

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