Creamy Mushroom Chicken Skillet (Printable version)
Tender chicken breasts cooked in a creamy mushroom sauce with thyme and garlic.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Vegetables & Aromatics
05 - 9 ounces cremini or white mushrooms, sliced
06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced
→ Sauce
08 - 3/4 cup chicken broth (gluten-free if needed)
09 - 3/4 cup heavy cream
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 tablespoon Dijon mustard
12 - 2 tablespoons grated Parmesan cheese (optional)
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How To:
01 - Season both sides of chicken breasts evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides, about 4 to 5 minutes per side. Remove and set aside.
03 - In the same skillet, sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and sliced mushrooms; cook until mushrooms are browned and moisture evaporates, approximately 5 minutes.
04 - Add chicken broth to skillet, scraping brown bits from the bottom. Stir in heavy cream, thyme, Dijon mustard, and Parmesan cheese if using.
05 - Return seared chicken breasts to skillet. Cover and simmer over low heat for 10 to 12 minutes until chicken is cooked through and sauce has thickened.
06 - Remove from heat, sprinkle with chopped parsley, and serve hot alongside your choice of rice, pasta, or crusty bread.
# Expert Advice:
01 -
- One skillet means one cleanup, and honestly that alone makes weeknight cooking feel less like a chore.
- The sauce tastes like you spent all day on it, but it comes together while you're still in your work clothes.
- Chicken turns impossibly tender when it finishes cooking in that creamy bath, almost melting on your fork.
- It pairs with literally anything—rice, pasta, bread, even leftover roasted vegetables.
02 -
- Don't crowd the skillet when searing the chicken or it'll steam instead of browning—if your pan isn't big enough, work in two batches and it's worth it.
- The Dijon mustard might seem random, but it's a professional trick that adds sophistication without tasting like mustard.
- If your sauce seems too thin after cooking, remove the chicken to a plate, turn the heat up slightly, and let it bubble and reduce for a few minutes while you keep stirring.
03 -
- Substitute chicken thighs if you want juicier meat—they're more forgiving and have better flavor, though they'll take a minute or two longer to cook through.
- For a lighter version, use half-and-half instead of heavy cream, or swap half the cream for Greek yogurt stirred in at the very end so it doesn't break from the heat.