Description
Creamy Mushroom Chicken Skillet combines golden pan-seared chicken, earthy mushrooms, garlic, Parmesan, herbs, and a velvety cream sauce in one comforting skillet dinner. Ready in about 45 minutes, it’s an easy fall meal for four.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
10 ounces cremini or button mushrooms, sliced
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
Salt, to taste
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
Fresh thyme leaves, optional
Instructions
1. Pat the chicken dry. If necessary, pound thick chicken breasts to an even thickness. Season with salt, pepper, garlic powder, onion powder, and paprika.
2. Lightly coat both sides of the chicken with flour and shake away the excess.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes on the first side. Flip and cook for another 3 to 5 minutes. Transfer the chicken to a plate.
4. Reduce the heat to medium. Add the remaining butter and sliced mushrooms. Cook for 5 to 7 minutes until golden brown.
5. Add the chopped onion and cook for about 3 minutes. Add garlic and cook for 30 to 60 seconds until fragrant.
6. Pour in the chicken broth. Scrape the browned bits from the bottom of the skillet and simmer for 2 to 3 minutes.
7. Reduce the heat to medium-low. Stir in heavy cream, Dijon mustard, thyme, rosemary, black pepper, and Parmesan. Gently simmer for 2 to 3 minutes.
8. Return the chicken and its juices to the skillet. Spoon sauce over the chicken and simmer on low for 5 to 8 minutes, or until the chicken reaches 165°F (74°C).
9. Simmer uncovered for another 1 to 2 minutes if you want a thicker sauce. Add a splash of broth if the sauce becomes too thick.
10. Garnish with fresh parsley and thyme. Serve warm with mashed potatoes, noodles, rice, vegetables, or crusty bread.
Notes
Chicken thighs can replace chicken breasts for a richer, juicier result.
Give the mushrooms enough room in the skillet so they brown instead of steam.
Keep the cream sauce at a gentle simmer rather than a vigorous boil.
Add baby spinach during the final few minutes for extra vegetables.
Refrigerate cooled leftovers in an airtight container for 3 to 4 days.
Reheat gently over low heat and add a splash of broth or cream if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 175 mg