Creamy Mushroom Chicken Skillet

The first time I made this skillet, my kitchen filled with such incredible aromas that my roommate actually abandoned her phone call to come investigate what smelled like a fancy restaurant dinner. It was a Tuesday night and we had just come home from work exhausted, but this dish made everything feel cozy and special.

I remember serving this to my parents on a rainy Sunday evening. My dad is usually pretty quiet about food but he actually went back for seconds and asked if there was any sauce left in the pan for his mashed potatoes. That moment when someone asks for more sauce is the best feeling in the world.

Ingredients

• Chicken breasts: I use boneless skinless ones because they cook evenly and stay tender. The flour coating helps them develop a beautiful golden crust and thickens the sauce later
• Salt and black pepper: Do not skip seasoning both sides of the chicken well. This is your only chance to flavor the meat itself
• All-purpose flour: Creates that light coating that gives you something to brown and also helps thicken the cream sauce naturally
• Olive oil and butter: The oil handles the high heat cooking while butter adds that rich nutty flavor we all love
• Garlic and onion: These aromatics build the flavor foundation. Take your time with them and let them soften properly
• Mushrooms: Cremini have more flavor than white button mushrooms. Let them brown well because that browning equals flavor
• Dried thyme: Fresh thyme is lovely but dried works perfectly here. It has that earthy quality that pairs beautifully with mushrooms
• Chicken stock: Use a good quality stock because it reduces down and becomes part of your sauce
• Heavy cream: This is what transforms everything into that luxurious silky sauce we are after
• Dijon mustard: The secret ingredient that adds a subtle sharpness and helps balance all that richness
• Fresh parsley: Adds a bright fresh note at the end that cuts through the cream

Instructions

Season and coat the chicken:

Pat the chicken dry with paper towels so the seasoning sticks. Sprinkle salt and pepper generously on both sides then lightly dust with flour. Shake off any excess flour so you do not end up with a thick coating

Sear the chicken:

Heat your largest skillet over medium-high heat with olive oil and one tablespoon of butter. Listen for that satisfying sizzle when the chicken hits the pan. Cook about 4 to 5 minutes per side until you have beautiful golden brown color and the chicken feels firm. Transfer to a plate and tent with foil to keep warm

Build the flavor base:

Add the remaining butter to the same pan. Toss in the onion and cook for 2 minutes until it starts looking translucent. Add the garlic and stir for just 30 seconds because garlic burns quickly and tastes bitter when scorched

Brown the mushrooms:

Throw in the sliced mushrooms and thyme. Let them cook undisturbed for a minute then stir occasionally for about 5 to 6 minutes. You want them deeply browned and most of their liquid evaporated. This step is worth the patience because browned mushrooms equal amazing flavor

Deglaze the pan:

Pour in the chicken stock and use your spoon to scrape up all those browned bits stuck to the bottom of the pan. Those bits are pure concentrated flavor. Let everything bubble for a minute then turn the heat down to medium-low

Make the creamy sauce:

Stir in the heavy cream and Dijon mustard. Let it simmer gently for 3 to 4 minutes and you will see it start to thicken slightly. Taste and adjust the seasoning if needed

Bring it all together:

Return the chicken and any accumulated juices back to the skillet. Spoon some of that gorgeous sauce over the chicken. Let everything simmer together for 2 to 3 minutes so the chicken heats through and absorbs some of that sauce

Finish and serve:

Sprinkle fresh parsley over everything and serve while hot. I promise people will be asking for seconds

Save

This recipe became my go-to dinner when I started cooking for my boyfriend. He was not much of a mushroom fan at first but after trying this sauce he actually started asking when we could have mushroom chicken again. It is funny how the right preparation can completely change how someone feels about an ingredient.

Making It Lighter

Sometimes I make this with half-and-half instead of heavy cream and it still turns out wonderfully satisfying. The sauce will be slightly less thick but you can let it simmer a bit longer to reduce. I have also used evaporated milk in a pinch and nobody noticed the difference.

Side Dish Pairings

This chicken creates such a delicious sauce that you absolutely need something to soak it all up. Mashed potatoes are classic but I also love it over rice or even with a slice of crusty bread. Sometimes I just serve it with roasted asparagus and call it dinner.

Wine and Variations

A splash of white wine when deglazing the pan adds a lovely brightness. I keep a bottle of dry white wine in the fridge just for cooking. The acid helps balance the rich cream and makes the sauce taste more complex.

• Try using different herbs like rosemary or sage in place of thyme
• Add baby spinach at the very end for some green color
• Swap chicken thighs for breasts if you prefer dark meat

Save

I hope this recipe becomes one of those weeknight staples you turn to again and again. There is something so comforting about a creamy skillet dinner that makes everything feel right with the world.

Recipe FAQs

→ What type of mushrooms are best for this dish?

Cremini or white mushrooms work best, offering a mild earthy flavor that complements the creamy sauce.

→ Can I make this dish gluten-free?

Yes, by using gluten-free flour and stock, you can keep the dish gluten-free without sacrificing taste.

→ What can I use instead of heavy cream?

For a lighter option, half-and-half or evaporated milk can replace heavy cream with a slightly less rich texture.

→ How do I ensure the chicken stays tender?

Cook the chicken breasts over medium-high heat until golden on both sides, then finish simmering gently in the sauce to keep them moist and tender.

→ What sides complement this dish well?

Mashed potatoes, rice, or crusty bread are excellent choices to soak up the creamy mushroom sauce.