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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 are cooked until deeply golden, then simmered with cream and Parmesan so the sauce pools thickly around the edges.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Trim excess fat if needed.
  • 0.25 tsp salt Season generously, to taste.
  • 0.25 tsp pepper Season generously, to taste.
  • 0.5 tsp garlic powder Season, to taste.
  • 0.5 tsp onion powder Season, to taste.
Sear and sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms Slice.
  • 4 cloves garlic Minced.
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1 fresh thyme For garnish.
  • 1 parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear 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 and sear chicken until golden, about 5-6 minutes per side, until internal temperature reaches 165°F; remove to a plate.
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 garlic and cook 1 minute, stirring, until fragrant.
  3. Pour in chicken broth and deglaze the pan, stirring to loosen browned bits.
  4. Stir in heavy cream, Parmesan, dried thyme, and Italian seasoning, then simmer 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

For the juiciest chicken and best sauce texture, don’t overcrowd the skillet during searing and keep the heat at medium-high so you get deep browning. Store leftovers in the fridge up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended because the cream sauce can separate slightly after thawing. Dairy-light swap: use half-and-half in place of heavy cream and reduce simmer time by about 1-2 minutes to help the sauce stay creamy.