Go Back

Creamy Mushroom Chicken

Creamy mushroom chicken with golden seared chicken breasts nestled in a silky mushroom cream sauce that thickly pools around the edges of the skillet. Sliced cremini mushrooms, garlic, and Parmesan create an herb-flecked sauce you can spoon right over each cutlet.
Print Recipe Pin Recipe
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 and seasoning
  • 4 boneless skinless chicken breasts Boneless, skinless, patted dry before seasoning for best sear.
  • Salt To taste; season generously on both sides.
  • pepper To taste; freshly cracked if possible.
  • garlic powder To taste; adds savory depth to the crust.
  • onion powder To taste; rounds out the seasoning blend.
Sear and sauce base
  • 2 tbsp olive oil For searing the chicken.
  • 2 tbsp butter For browning the mushrooms and enriching the sauce.
  • 8 oz cremini mushrooms Sliced; cook until deeply golden.
  • 4 garlic Minced cloves.
  • 1 cup chicken broth Used to deglaze and build the sauce.
  • 1 cup heavy cream Stir in and simmer until thickened.
Flavor and garnish
  • 0.5 cup Parmesan cheese Grated; helps thicken and flavor the sauce.
  • 1 tsp dried thyme For the sauce.
  • 1 tsp Italian seasoning For the sauce.
  • Fresh thyme Garnish.
  • parsley Garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season 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; sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove.
Cook mushrooms and build the cream sauce
  1. Melt butter in the same skillet and cook mushrooms for 4-5 minutes until deeply golden.
  2. Add minced garlic and cook for 1 minute, stirring until fragrant.
  3. Pour in 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.
Finish and serve
  1. Return chicken to the skillet and spoon the mushroom cream sauce over each breast.
  2. Garnish with fresh thyme and parsley before serving.

Notes

Pro tip: pat the chicken dry before seasoning so it browns quickly and stays juicy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because cream sauces can break when thawed. For a lighter option, swap heavy cream for half-and-half and simmer a few minutes longer to help it thicken.