Tender chicken breasts simmered in a rich and velvety mushroom cream sauce—this creamy mushroom chicken skillet is my go-to when I want something hearty, flavorful, and ready in just 30 minutes. It’s the ultimate cozy one-pan dinner that brings restaurant-quality taste to my own kitchen. Whether I serve it over pasta, rice, or with crusty bread, this dish always satisfies.
Why You’ll Love This Recipe
I love how everything comes together in a single skillet, making cleanup a breeze. The chicken is perfectly seasoned and seared until golden, then nestled in a luscious sauce loaded with mushrooms, garlic, and herbs. It’s creamy, savory, and comforting without being overly heavy. This meal is perfect for a quick weeknight dinner or even when I’m entertaining—it looks and tastes impressive, but it’s surprisingly easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 tablespoon butter
4 boneless skinless chicken breasts
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon onion powder
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon dried thyme
8 oz baby bella mushrooms, sliced
1/2 teaspoon dried oregano
1/2 cup chicken broth
1 cup heavy cream
1/4 cup grated parmesan cheese
Fresh parsley, chopped (for garnish)
Directions
I heat olive oil and butter in a large skillet over medium-high heat.
Next I season the chicken breasts with salt, pepper, garlic powder, and onion powder.
I sear the chicken in the hot skillet for about 5–6 minutes per side until golden brown and fully cooked, then I remove them and set aside.
In the same skillet, I add the chopped onion and garlic, sautéing for 2 minutes until they’re soft and fragrant.
I toss in the sliced mushrooms, thyme, and oregano, letting them cook for 5–7 minutes until tender and browned.
I pour in the chicken broth and bring everything to a gentle simmer, scraping up all the delicious bits from the pan.
Then I reduce the heat, stir in the heavy cream and parmesan, and let the sauce simmer for 3–4 minutes until slightly thickened.
I return the chicken to the pan, spoon the sauce over it, and let it warm through for another 2–3 minutes.
I garnish with fresh chopped parsley and serve it hot.
Servings and Timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: About 410 kcal per serving
Variations
I sometimes swap the chicken breasts for boneless thighs—they stay extra juicy and flavorful.
For a low-carb twist, I serve it with cauliflower mash or zucchini noodles.
I’ve tried it with spinach stirred in during the last few minutes of cooking—it adds great color and nutrients.
If I want a bit of heat, I sprinkle in some red pepper flakes when sautéing the garlic.
For a dairy-free version, I use coconut cream instead of heavy cream and skip the parmesan.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently in a skillet over medium heat, adding a splash of broth or cream if the sauce has thickened too much.
I don’t recommend freezing this dish, as the cream sauce may separate when thawed.
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FAQs
Can I make this dish ahead of time?
Yes, I sometimes make it a few hours ahead and gently reheat before serving. Just keep the chicken and sauce stored separately if possible to preserve texture.
What can I serve with this creamy mushroom chicken?
I like to pair it with mashed potatoes, buttered noodles, rice, or even crusty sourdough bread to soak up the sauce.
Can I use canned mushrooms instead of fresh?
Fresh mushrooms really bring the best flavor and texture, but in a pinch, I’ve used well-drained canned mushrooms and it still tasted great.
Is there a way to lighten the sauce?
Yes, I occasionally swap the heavy cream with half-and-half or even whole milk, though the sauce will be thinner. A bit of cornstarch slurry can help thicken it.
How do I know the chicken is fully cooked?
I make sure the internal temperature reaches 165°F (74°C) and the juices run clear when sliced.
Conclusion
This creamy mushroom chicken skillet is one of my favorite one-pan dinners for its flavor, simplicity, and comfort factor. It’s the kind of meal I can whip up on a busy night yet still feel like I’ve made something truly special. Whether I’m cooking for family or just myself, this dish never disappoints.
📖 Recipe:
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Creamy Mushroom Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 servings
Description
Tender chicken breasts are seared and simmered in a rich, creamy mushroom sauce with garlic, herbs, and parmesan. A cozy one-pan meal ready in 30 minutes, perfect for weeknights or entertaining.
Ingredients
2 tablespoons olive oil
1 tablespoon butter
4 boneless skinless chicken breasts
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 small onion, finely chopped
3 cloves garlic, minced
8 oz baby bella mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup chicken broth
1 cup heavy cream
1/4 cup grated parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Add chopped onion and garlic to the skillet and sauté for 2 minutes until soft and fragrant.
- Add sliced mushrooms, thyme, and oregano. Cook for 5–7 minutes until mushrooms are browned.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits.
- Reduce heat and stir in heavy cream and parmesan. Simmer for 3–4 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over. Warm through for 2–3 minutes.
- Garnish with fresh parsley and serve hot.
Notes
Swap chicken breasts for boneless thighs for extra juiciness.
Serve with mashed potatoes, rice, pasta, or crusty bread.
For a low-carb version, pair with cauliflower mash or zucchini noodles.
Add spinach near the end of cooking for color and nutrients.
Use red pepper flakes for added heat.
Use coconut cream and omit parmesan for a dairy-free version.
Store leftovers in the fridge for up to 3 days. Reheat gently with added broth or cream.
Do not freeze, as the cream sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 2g
- Sodium: 380mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
