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Creamy Mushroom Chicken

Creamy mushroom chicken skillet with golden seared chicken breasts nestled in a silky herb-flecked mushroom cream sauce that pools thickly around the edges. This weeknight-friendly creamy chicken dinner uses cremini mushrooms and Parmesan for a rich, spoonable finish.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use similar thickness for even searing.
Seasonings
  • 0.5 tsp salt Season to taste; start with a generous pinch per side.
  • 0.5 tsp pepper Use freshly cracked if possible; season to taste.
  • 0.5 tsp garlic powder Measure and adjust to taste.
  • 0.5 tsp onion powder Measure and adjust to taste.
Sauté
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms Slice for visible mushroom layers throughout the sauce.
  • 4 garlic Minced cloves.
Sauce
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated for smooth melting.
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
Garnish
  • 0.5 fresh thyme Sprigs for topping.
  • 0.25 fresh parsley Chopped or leaves for garnish.

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. Aim for an even coating so the flavor holds through the sauce.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken. Sear for 5-6 minutes per side until golden with an internal temperature of 165°F, then remove to a plate.
Cook the mushrooms and build the cream sauce
  1. Melt the butter in the same skillet, then add the sliced cremini mushrooms in an even layer. Cook for 4-5 minutes until deeply golden.
  2. Add the minced garlic to the browned mushrooms and stir to combine. Cook for 1 minute, just until fragrant.
  3. Pour in the chicken broth and scrape up the browned bits from the skillet (deglaze). Stir well to dissolve the flavorful fond.
  4. Stir in the heavy cream, Parmesan cheese, dried thyme, and Italian seasoning. Simmer for 4-5 minutes until the sauce thickens enough to coat a spoon.
Finish and serve
  1. Return the chicken breasts to the skillet and spoon the mushroom cream sauce over each one. Let the sauce settle around the edges so it pools thickly.
  2. Garnish with fresh thyme and parsley. Add a final grind of pepper if desired for a brighter top note.

Notes

Pro tip: If your chicken breasts are very thick, pound them to an even thickness before seasoning so they sear evenly and stay juicy at 165°F. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet over low heat with a splash of broth to loosen the sauce. Freezing is not recommended because heavy cream can break when thawed and reheated. For a lighter option, use half-and-half in place of heavy cream (sauce will be slightly thinner).