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Creamy Mushroom Chicken

Creamy mushroom chicken with golden seared chicken breasts and a silky herb-flecked mushroom cream sauce. This mushroom chicken skillet meal simmers until thick and pools around the edges for a rich weeknight dinner.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts Pat dry before seasoning so the sear turns golden.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • onion powder To taste.
Mushroom cream sauce
  • 2 tbsp olive oil For searing the chicken.
  • 2 tbsp butter For sautéing mushrooms and richness.
  • 8 oz cremini mushrooms Sliced; cook until deeply golden.
  • 4 garlic cloves Minced.
  • 0.5 cup chicken broth Use to deglaze and build flavor.
  • 1 cup heavy cream Stir in after deglazing to keep the sauce silky.
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp dried thyme For an herb-flecked sauce.
  • 1 tsp Italian seasoning Adds savory, warm seasoning.
Garnish
  • fresh thyme For finishing; use sprigs.
  • parsley For finishing; chopped or torn.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and an internal temperature reaches 165°F; remove the chicken to a plate.
Cook mushrooms and build the sauce
  1. Melt butter in the same skillet, then cook the 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, scraping up browned bits from the bottom of the skillet.
  4. Stir in the heavy cream, Parmesan cheese, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens to a spoonable consistency.
Finish and serve
  1. Return the chicken to the skillet and spoon the mushroom cream sauce over each breast so it pools around the edges.
  2. Garnish with fresh thyme and parsley, then serve immediately.

Notes

Pro tip: Dry the chicken and let the skillet fully heat before searing so the surface browns quickly and stays juicy. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop with a splash of broth or cream if needed. Freezing is not recommended for the creamiest texture. Dietary swap: For a lighter version, use half-and-half instead of heavy cream (sauce will be slightly less thick).