Creamy Mushroom Chicken Skillet (Printable)

Tender chicken cooked in a rich mushroom sauce with garlic and herbs for a comforting dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp all-purpose flour (or gluten-free flour)

→ Cooking & Aromatics

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Mushrooms & Sauce

09 - 10 oz cremini or white mushrooms, sliced
10 - 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
11 - 1/2 cup chicken stock
12 - 1 cup heavy cream
13 - 1 tbsp Dijon mustard
14 - 2 tbsp chopped fresh parsley (plus more for garnish)

# How-To Steps:

01 - Season both sides of the chicken breasts with salt and pepper. Lightly dust with flour, shaking off any excess.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side, or until golden and cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add the remaining 1 tbsp butter. Sauté the onion for 2 minutes until translucent. Add garlic and cook for 30 seconds.
04 - Add mushrooms and thyme; cook for 5–6 minutes, stirring occasionally, until mushrooms are browned and their liquid has evaporated.
05 - Pour in chicken stock and scrape up any browned bits from the pan. Reduce heat to medium-low.
06 - Stir in heavy cream and Dijon mustard. Simmer for 3–4 minutes until slightly thickened.
07 - Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes until chicken is heated through and sauce is creamy. Sprinkle with parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan which means less cleanup and more time enjoying your evening
  • The sauce develops such deep flavor from deglazing the pan you will want to lick your plate
02 -
  • Do not crowd the pan when searing the chicken or it will steam instead of brown. Work in batches if needed
  • Let the mushrooms cook long enough to brown properly. They will first release liquid then start browning. That second phase is where the flavor happens
03 -
  • Season your sauce at the very end because the cream and stock reduce and concentrate salt
  • If the sauce gets too thick just splash in a little more stock or cream to thin it out

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