Discover the ultimate comfort food with this Creamy Chicken and Mushroom Skillet recipe—juicy pan-seared chicken breasts simmered in a rich, velvety garlic mushroom cream sauce. Made with simple ingredients like fresh mushrooms, garlic, herbs, and cream, this one-pan dish is both quick and satisfying. Ready in just 30 minutes, it’s perfect for busy weeknights, cozy family dinners, or elegant entertaining. Serve over mashed potatoes, rice, or pasta for a hearty, restaurant-quality meal at home.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Chicken
4 boneless, skinless chicken breasts (or thighs)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tbsp olive oil
1 tbsp butter
For the Sauce
1 tbsp butter
8 oz cremini or button mushrooms, sliced
3 cloves garlic, minced
½ small onion, finely diced
1 tsp thyme leaves (fresh or ½ tsp dried)
½ cup dry white wine (or chicken broth)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley (for garnish)
Prepare the Chicken
1
Pat chicken dry and season both sides with salt, pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear the chicken on each side for 4–5 minutes until golden brown and cooked through. Remove and set aside.
Cook the Mushrooms
2
In the same skillet, add another tablespoon of butter.
Add mushrooms and sauté for about 5–7 minutes until browned and moisture has evaporated.
Stir in onions and garlic. Cook for 2–3 minutes until soft.
Deglaze and Make the Sauce
3
Pour in white wine (or broth) and scrape up browned bits from the skillet.
Let it reduce by half, about 2–3 minutes.
Lower heat and stir in heavy cream and chicken broth.
Simmer for 3–4 minutes until the sauce thickens slightly.
Finish the Dish
4
Stir in Parmesan cheese and thyme. Season with salt and pepper.
Return chicken to the skillet, nestling it into the sauce. Simmer 2–3 minutes more.
Garnish with chopped parsley.
Serving Suggestions
5 Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce. A side of steamed green beans or a fresh salad complements well.
Ingredients For the Chicken
4 boneless, skinless chicken breasts (or thighs)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tbsp olive oil
1 tbsp butter
For the Sauce
1 tbsp butter
8 oz cremini or button mushrooms, sliced
3 cloves garlic, minced
½ small onion, finely diced
1 tsp thyme leaves (fresh or ½ tsp dried)
½ cup dry white wine (or chicken broth)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley (for garnish)
Directions Prepare the Chicken
1
Pat chicken dry and season both sides with salt, pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear the chicken on each side for 4–5 minutes until golden brown and cooked through. Remove and set aside.
Cook the Mushrooms
2
In the same skillet, add another tablespoon of butter.
Add mushrooms and sauté for about 5–7 minutes until browned and moisture has evaporated.
Stir in onions and garlic. Cook for 2–3 minutes until soft.
Deglaze and Make the Sauce
3
Pour in white wine (or broth) and scrape up browned bits from the skillet.
Let it reduce by half, about 2–3 minutes.
Lower heat and stir in heavy cream and chicken broth.
Simmer for 3–4 minutes until the sauce thickens slightly.
Finish the Dish
4
Stir in Parmesan cheese and thyme. Season with salt and pepper.
Return chicken to the skillet, nestling it into the sauce. Simmer 2–3 minutes more.
Garnish with chopped parsley.
Serving Suggestions
5 Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce. A side of steamed green beans or a fresh salad complements well.
Creamy Chicken and Mushroom Skillet
