Chicken Mushroom Skillet Creamy (Printable)
Sautéed chicken breasts and mushrooms in a luscious garlic cream sauce for a comforting meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour alternative
05 - 2 tablespoons olive oil
→ Vegetables
06 - 9 oz cremini or white mushrooms, sliced
07 - 1 small yellow onion, finely chopped
08 - 3 cloves garlic, minced
→ Sauce
09 - ½ cup chicken broth (gluten-free if required)
10 - 1 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Salt and black pepper to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Pat chicken breasts dry then season both sides with salt and black pepper. Lightly coat each breast with flour.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 4 to 5 minutes per side until golden and cooked through. Remove chicken and keep warm loosely covered.
03 - In the same skillet, add sliced mushrooms and chopped onion. Sauté for 5 to 7 minutes until softened and golden. Add minced garlic and cook for an additional minute until fragrant.
04 - Pour in chicken broth and scrape up browned bits from the pan. Let simmer for 2 minutes to reduce slightly.
05 - Reduce heat to medium-low. Stir in heavy cream, Dijon mustard, and thyme leaves. Simmer sauce for 3 to 4 minutes until it thickens slightly.
06 - Stir in Parmesan cheese until melted. Return chicken breasts and any accumulated juices to the skillet. Simmer together for 2 to 3 minutes, spooning sauce over the chicken.
07 - Adjust seasoning with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- It looks and tastes restaurant-quality but actually takes less time than ordering takeout.
- The creamy sauce is so good you'll find yourself scraping the skillet with bread long after dinner ends.
- Works perfectly on busy weeknights because there's barely any cleanup and nothing fancy required.
02 -
- Don't skip drying the chicken—moisture is the enemy of a good crust, and that crust is what makes people think this took more effort than it did.
- Keep the heat at medium-low once the cream goes in; high heat can make it break or curdle, and nobody wants a grainy sauce.
- Taste everything as you go; cream masks flavors, so what seemed perfectly seasoned at the beginning might need a bump halfway through.
03 -
- Buy chicken breasts that are roughly the same thickness so they cook evenly; if they're wildly different sizes, gently pound the thicker ones to match.
- Heavy cream really does make a difference here—there's no good substitute, and it's worth keeping on hand for moments when you want to feel like you're doing something a little special.