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Creamy Mushroom Chicken

Creamy mushroom chicken with a mushroom cream sauce that thickens into a silky, spoonable texture. Golden seared chicken breasts are nestled in herb-flecked mushroom slices for a cozy weeknight chicken dinner skillet.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp onion powder to taste
Sear & Sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced (4 cloves)
  • 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 fresh parsley 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.
  2. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side, until golden and the internal temperature reaches 165°F; remove to a plate.
Cook mushrooms and build the mushroom cream sauce
  1. Melt butter in the same skillet and cook mushrooms for 4-5 minutes over medium-high heat until deeply golden.
  2. Add minced garlic and cook for 1 minute, stirring so it becomes fragrant but does not brown.
  3. Pour in chicken broth and deglaze, scraping up the browned bits from the skillet with stirring.
  4. Stir in heavy cream, Parmesan, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens.
Finish and garnish
  1. Return chicken to the skillet and spoon the sauce over each breast so it pools thickly around the edges.
  2. Garnish with fresh thyme and parsley before serving.

Notes

Pro tip: After simmering, let the sauce rest in the hot skillet for 1 minute—this helps it thicken to a spoon-coating consistency. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over medium-low with a splash of broth if needed. Freezing is not recommended due to cream separation. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (simmer a minute longer to reach thickness).