When the day has run its course and the kitchen beckons with promises of something rich and homey, a skillet meal like this creamy mushroom chicken feels just right. It’s the kind of dish that doesn’t require a lot of fuss but delivers that cozy hug on a plate, with tender chicken breasts bathed in a luscious, velvety sauce studded with earthy mushrooms and a touch of garlic warmth.
One evening, I remember juggling a dozen things at once—kids calling for homework help, the phone buzzing somewhere nearby—and almost forgot the chicken was cooking. The mushrooms started smelling amazing, a little nutty and sweet in that way only browned mushrooms can be, pulling me back to the moment. The sauce thickened slowly, rich and creamy, while I stirred, sneaking a taste that was both comforting and indulgent. It wasn’t perfect timing, but that little imperfection made the meal feel all the more real, like something cooked with love on a busy night.
- Delivers a hearty, creamy sauce that clings perfectly to juicy chicken breasts.
- One pan, minimal cleanup—a win when evenings are packed.
- Comforting and filling, but it’s simple—and that’s kind of the point.
- Mushrooms add an earthy depth that lifts the dish beyond everyday chicken.
If you’re worried about making a creamy sauce from scratch, don’t be. It comes together gradually, so you get to watch it thicken and transform, adjusting as you go without any stress.
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Skillet Creamy Mushroom Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious and easy one-pan meal featuring tender chicken breasts cooked in a creamy mushroom sauce, perfect for a comforting dinner.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until they release their moisture and start to brown.
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet.
Reduce heat to medium and stir in the heavy cream, Parmesan cheese, dried thyme, and crushed red pepper flakes.
Simmer the sauce for 3-4 minutes until it thickens slightly.
Stir in the butter until melted and the sauce is smooth.
Return the cooked chicken breasts to the skillet, spooning some sauce over the top.
Cook for an additional 2 minutes to heat the chicken through.
Garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Cooking this in a sturdy skillet makes all the difference, helping develop those golden-brown bits that flavor the sauce. Serving it over something simple like buttered noodles or mashed potatoes turns it into a meal that feels special without extra work. I’ve tried swapping out cremini mushrooms for button mushrooms or even shiitakes, which changes the flavor slightly but keeps the creamy magic intact. Sometimes I add a pinch more red pepper flakes if I want a little kick, but honestly, it’s lovely just as it is.
For a lighter twist, I’ve experimented with half-and-half instead of heavy cream, but it’s not quite as rich—still good if you prefer something less indulgent. And if fresh parsley isn’t around, a sprinkle of dried thyme or oregano works in a pinch.
FAQ
Can I use chicken thighs instead of breasts? Definitely—you’ll get even juicier meat, just adjust cooking time so they’re cooked through.
How do I reheat leftovers without drying out the chicken? Warm gently in a skillet with a splash of broth or cream to keep the sauce smooth.
Is this dish freezer-friendly? It’s best fresh or refrigerated; the cream sauce can separate when frozen and reheated.
Enjoy the ease of one-pan cooking and the comfort of creamy mushroom chicken anytime you need a cozy dinner. Save it, print it, and don’t forget to share how it turns out in your kitchen.