Name: Creamy Chicken and Mushroom Skillet
Prep time: 10 min
Cook time: PT-489046H19M41S
Total time: PT-489046H19M41S
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 2 tbsp olive oil or butter (plus more as needed); 8 oz fresh mushrooms (cremini or baby bella), sliced; 3 cloves garlic, minced; 1/2 cup chicken broth; 1 cup heavy cream; 1/3 cup grated Parmesan cheese; 1 tsp fresh thyme leaves (or chopped parsley); Salt and black pepper, to taste; Optional: 1 tsp cornstarch + 1 tbsp water (for thickening, if needed)

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This Creamy Chicken and Mushroom Skillet is one of those comforting, one-pan meals I turn to when I want something hearty, rich, and satisfying—without spending hours in the kitchen. Tender chicken breasts simmered in a velvety garlic mushroom cream sauce make this dish feel restaurant-worthy, but it’s easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it delivers deep, savory flavor with minimal cleanup. The combination of seared chicken, earthy mushrooms, and a garlicky cream sauce is pure comfort food, and everything cooks together in one skillet. It’s versatile, too—I can serve it over pasta, mashed potatoes, or even rice. Plus, it’s naturally low-carb if I’m watching that sort of thing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (or thighs)
Olive oil or butter
Fresh mushrooms (I like using cremini or baby bella)
Garlic, minced
Heavy cream
Chicken broth
Parmesan cheese, grated
Fresh thyme or parsley
Salt and black pepper
Optional: flour or cornstarch (for thickening, if needed)

Directions

I season the chicken breasts with salt and pepper, then sear them in a hot skillet with olive oil until golden on both sides and nearly cooked through. I remove them and set them aside.
In the same skillet, I add a little more oil or butter, then sauté the mushrooms until browned and their moisture evaporates.
I stir in the garlic and cook for another minute until fragrant.
I pour in the chicken broth to deglaze the pan, scraping up all the brown bits (that’s where the flavor is).
I stir in the heavy cream and Parmesan, letting the sauce simmer until thickened slightly. If I need to thicken it more, I mix in a small slurry of cornstarch and water.
I return the chicken to the skillet and simmer everything together for a few minutes, just until the chicken is cooked through and coated in the creamy sauce.
I finish with fresh thyme or parsley and serve immediately.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25–30 minutes to cook, making it a great option when I need something fast but flavorful.

Variations

Sometimes I swap the chicken breasts for boneless thighs if I want a juicier texture. I’ve also added spinach or sun-dried tomatoes to the sauce for a boost of color and flavor. When I’m in the mood for a wine-based version, I replace part of the broth with dry white wine. For a lighter version, I’ve used half-and-half instead of heavy cream.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce. The microwave works too, but I use short intervals to avoid overcooking the chicken.

FAQs

Can I make this dish ahead of time?

Yes, I’ve made it in advance and reheated it gently when ready to serve. I just store the chicken and sauce together to keep everything flavorful.

What kind of mushrooms work best?

I usually use cremini or baby bella mushrooms, but white button mushrooms or a mix of wild mushrooms also taste great in this dish.

Can I make this dairy-free?

It’s possible. I’ve tried using full-fat coconut milk and dairy-free Parmesan, and the result is still creamy and flavorful, just with a slightly different taste.

What do I serve with creamy chicken and mushroom skillet?

I like pairing it with mashed potatoes, pasta, rice, or even roasted vegetables. It’s also great over cauliflower rice for a low-carb option.

Can I freeze this dish?

I don’t recommend freezing it, since cream-based sauces can separate when thawed. It’s best enjoyed fresh or within a few days.

Conclusion

This Creamy Chicken and Mushroom Skillet is one of those go-to recipes I rely on when I want something comforting, rich, and easy. The flavors are warm and familiar, and the one-skillet method makes cleanup a breeze. Whether I’m serving it for a casual dinner or a cozy night in, it always satisfies.