Creamy Mushroom Chicken Skillet (Printable Version)

Tender chicken breasts cooked in a creamy garlic mushroom sauce with herbs and butter for depth.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour
05 - 2 tablespoons olive oil

→ Vegetables & Aromatics

06 - 9 ounces cremini or white mushrooms, sliced
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 3/4 cup chicken broth
10 - 3/4 cup heavy cream
11 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 tablespoon unsalted butter
13 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dust each breast with flour, shaking off excess.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the skillet and melt. Sauté chopped onions for 2 minutes until translucent. Add sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until mushrooms are browned and moisture has evaporated. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and fresh thyme leaves. Bring the sauce to a gentle simmer, stirring constantly to combine.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer uncovered for 8 to 10 minutes until chicken is completely cooked through and sauce has thickened to desired consistency.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together faster than you can set the table, but tastes like it simmered all afternoon
  • Everything happens in one pan, meaning less cleanup and more time enjoying your meal
02 -
  • Heavy cream can break if boiled too vigorously, so keep the sauce at a gentle simmer once it's added
  • The sauce will thicken as it rests, so don't worry if it seems slightly loose in the pan
03 -
  • Don't rush the mushroom browning step, that color equals flavor in the final dish
  • Let the chicken rest for a few minutes after cooking, this keeps it juicy when you cut into it

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