Name: Mushroom Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 8 oz mushrooms, sliced (cremini or white button); 3 cloves garlic, minced; 1/2 cup chicken broth; 1 cup heavy cream; 1 teaspoon Dijon mustard; 1/2 teaspoon dried thyme; 1/4 cup grated Parmesan cheese; 1 tablespoon chopped fresh parsley (optional)

Juicy chicken breasts smothered in a rich, creamy mushroom sauce—this comforting one-skillet Mushroom Chicken brings bold flavor and heartwarming satisfaction. I love serving it over rice, pasta, or creamy mashed potatoes, but it’s just as delicious on its own for a low-carb dinner. With tender mushrooms, garlic, and a velvety cream sauce, this dish is always a winner on busy weeknights or cozy evenings at home.

Why You’ll Love This Recipe

I love how quick and easy this recipe is while still feeling like a restaurant-quality meal. Everything cooks in one skillet, which means less cleanup and more time to enjoy. The sauce is luxuriously creamy with the savory depth of mushrooms, garlic, and Parmesan—perfect for spooning over the chicken or soaking into a bed of pasta. It’s also easy to customize and pairs beautifully with whatever I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

Salt and black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

8 oz mushrooms, sliced (cremini or white button)

3 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

1 teaspoon Dijon mustard

1/2 teaspoon dried thyme

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley (optional)

Directions

I start by seasoning the chicken breasts on both sides with salt and black pepper.

In a large skillet over medium heat, I heat the olive oil and sear the chicken for 5–6 minutes per side, until golden and fully cooked through. I remove the chicken and set it aside.

In the same skillet, I add the butter, then stir in the sliced mushrooms and sauté them for 6–8 minutes until browned and tender.

I add the garlic and cook for another 1–2 minutes until fragrant.

Then I pour in the chicken broth, scraping up the browned bits from the bottom of the pan.

I stir in the heavy cream, Dijon mustard, thyme, and Parmesan cheese, and bring everything to a gentle simmer.

I let the sauce simmer for 5–6 minutes, stirring occasionally, until it thickens slightly.

Finally, I return the chicken to the skillet and spoon the sauce over it, letting it all simmer together for 3–4 minutes so the flavors come together.

I garnish with parsley before serving if I want to add a pop of color and freshness.

Servings and timing

This recipe serves 4 people.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 410 kcal per serving

Variations

I sometimes swap chicken breasts for chicken thighs for extra tenderness.

For a deeper flavor, I add a splash of white wine when deglazing the pan.

I love adding spinach or kale to the sauce for a bit of green.

If I’m going dairy-free, I substitute the heavy cream with full-fat coconut milk.

For an even richer sauce, I stir in a tablespoon of cream cheese or mascarpone.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm it on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed. It can also be microwaved in 30-second intervals, stirring in between to ensure even heating.

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FAQs

How do I know when the chicken is fully cooked?

I make sure the chicken is golden on the outside and reaches an internal temperature of 165°F (75°C) at the thickest part using a meat thermometer.

Can I use canned mushrooms instead of fresh?

Fresh mushrooms give the best texture and flavor, but in a pinch, I’ve used well-drained canned mushrooms—they work fine in the sauce.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check any store-bought chicken broth or Dijon mustard to make sure they don’t have hidden gluten.

Can I make this dish ahead of time?

Yes, I often make it ahead and reheat it gently when ready to serve. The flavors develop even more after sitting, making it great for meal prep.

What sides go best with this mushroom chicken?

I like to serve it with mashed potatoes, rice, or pasta to soak up the sauce. It’s also great with roasted vegetables or a simple green salad.

Conclusion

This creamy mushroom chicken is one of my go-to comfort meals. It’s quick enough for weeknights and special enough for guests. Whether I serve it over pasta or enjoy it as a low-carb dinner, I always come back to this recipe for its rich flavors and easy one-skillet prep.

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