Creamy Mushroom Chicken Skillet (Printable Version)

Tender chicken and mushrooms cooked in a rich garlic cream sauce, perfect for weeknight meals.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Mushrooms & Aromatics

05 - 9 oz cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely chopped

→ Sauce

08 - 3/4 cup chicken broth
09 - 1 cup heavy cream
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves
12 - 1/4 cup grated Parmesan cheese

→ Garnish

13 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add mushrooms and onion. Sauté 4 to 5 minutes until softened and browned. Add garlic and cook 1 minute, stirring constantly to prevent burning.
04 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Simmer 2 minutes until slightly reduced.
05 - Reduce heat to medium. Stir in heavy cream, Dijon mustard, thyme, and Parmesan cheese. Simmer 2 to 3 minutes, stirring occasionally, until sauce thickens enough to coat a spoon.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer 2 to 3 minutes until heated through.
07 - Sprinkle with fresh parsley if desired. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something that simmered all afternoon
  • One pan means almost zero cleanup, which is everything on busy weeknights
  • The combination of mustard and cream makes every bite feel surprisingly elegant
02 -
  • Crowding the pan when searing chicken will cause it to steam instead of brown, work in batches if necessary
  • The sauce will continue thickening off the heat, so pull it slightly earlier than you think you should
  • Mustard can sometimes cause cream to curdle if the heat is too high, keep it at a gentle simmer
03 -
  • Let the chicken rest for a few minutes after cooking, this keeps it incredibly juicy
  • Grate your own Parmesan instead of buying pre grated, it melts so much better

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