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Creamy Mushroom Chicken

Creamy mushroom chicken skillet with golden seared chicken breasts and a silky herb-flecked mushroom cream sauce. Mushroom slices stay visible throughout while the sauce thickens enough to pool around the edges of the skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Season generously on both sides.
seasonings
  • 0.25 Salt To taste.
  • 0.25 pepper To taste.
  • 0.5 garlic powder To taste.
  • 0.5 onion powder To taste.
fat
  • 2 tbsp olive oil
  • 2 tbsp butter
mushrooms
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
sauce
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
garnish
  • 1 fresh thyme For garnish.
  • 1 parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts generously with salt, pepper, garlic powder, and onion powder on both sides.
  2. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden; cook to 165°F in the center and remove to a plate.
Make the mushroom cream sauce
  1. Melt butter in the same skillet, then cook the cremini mushrooms for 4-5 minutes until deeply golden.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Pour in the chicken broth and deglaze the pan, scraping up the browned bits.
  4. Stir in heavy cream, Parmesan cheese, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Finish and garnish
  1. Return the chicken breasts to the skillet and spoon the mushroom cream sauce over each breast so the sauce pools around the edges.
  2. Garnish with fresh thyme and parsley before serving.

Notes

For the thickest sauce, simmer until it visibly coats the back of a spoon; if it gets too thick, loosen with a splash of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days (reheat gently). Freezing is not recommended because cream sauces can break after thawing. If you need a lighter option, use half-and-half in place of heavy cream, expecting a slightly thinner sauce.