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Creamy Mushroom Chicken

Creamy mushroom chicken with a mushroom cream sauce chicken skillet method—golden seared chicken breasts nestled in a silky herb-flecked sauce. The mushroom slices stay visible throughout, with thick sauce pooling around the edges for spoon-over goodness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Mushroom cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 0.25 fresh thyme for garnish
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and onion powder, making sure every surface looks evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden; when done, the internal temperature should reach 165°F.
  3. Remove the seared chicken to a plate and let it rest briefly while you cook the mushrooms in the same skillet.
Build the mushroom cream sauce
  1. Melt the butter in the same skillet, then cook the sliced mushrooms for 4-5 minutes until deeply golden, scraping up any browned bits.
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant and lightly golden.
  3. Pour in the chicken broth and deglaze, stirring to dissolve the browned residue from the pan bottom.
  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 garnish
  1. Return the chicken breasts to the skillet and spoon the thick mushroom cream sauce over each breast so it pools around the edges.
  2. Garnish with fresh thyme and parsley, then serve immediately while the sauce is rich and hot.

Notes

For best browning, pat chicken dry before seasoning and don’t move it during the first sear. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing: not ideal due to cream separation. Dietary swap: use half-and-half plus an extra spoon of Parmesan to slightly reduce richness while keeping the sauce thick.