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Creamy Mushroom Chicken

Creamy mushroom chicken with a golden sear and a silky herb-flecked mushroom cream sauce that pools thickly around the skillet edges. Tender chicken breasts are finished right in the pan with deeply golden cremini mushrooms for an easy weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasonings
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp onion powder to taste
Mushroom cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1 fresh thyme for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts generously on both sides with salt, pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove the chicken to a plate.
Sauté mushrooms and build the sauce
  1. Melt the butter in the same skillet, then cook the cremini mushrooms for 4-5 minutes until deeply golden.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Pour in the chicken broth and deglaze the skillet by scraping up browned bits from the bottom.
  4. Stir in the heavy cream, Parmesan cheese, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens.
Finish and garnish
  1. Return the chicken breasts to the skillet, then spoon the mushroom cream sauce over each breast so the sauce pools around the edges.
  2. Garnish with fresh thyme and fresh parsley, then serve hot.

Notes

For the best thick sauce, simmer until it coats the back of a spoon before returning the chicken. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave, adding a splash of broth if needed. Freezing is not recommended because the cream sauce can break after thawing. For a lighter swap, use half-and-half instead of heavy cream and simmer a minute or two longer to help it thicken.