There’s something almost magical about a one-pan dish that fills the kitchen with the warm, earthy aroma of mushrooms and the rich, velvety scent of cream. This recipe reminds me of cozy Sunday afternoons when the whole family would gather around the table, drawn in by the irresistible smell wafting from the stove. It’s simple comfort food at its best—juicy chicken, tender mushrooms, and a luscious sauce that clings to every bite. If you want a meal that’s both fuss-free and feels like a hug on a plate, you’re going to love making this with me.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 oz cremini or white mushrooms, sliced
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
Salt and freshly ground black pepper, to taste
For the Sauce:
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
1 tbsp Dijon mustard (optional, for a subtle tang)
Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Heat olive oil and butter in a large skillet over medium-high heat until melted and shimmering. Toss in the chicken pieces in a single layer. Let them cook undisturbed for 3–4 minutes so they develop a nice golden crust. Then flip and cook the other side until no longer pink inside, about 3–5 more minutes. Remove the chicken and set aside—it’ll finish cooking in the sauce.
Step 2:
Using the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Then toss in the sliced mushrooms. Watch as they soften and their edges turn golden, releasing that lovely earthy smell—this usually takes 5–7 minutes. Be patient and stir occasionally to prevent burning.
Step 3:
Add the minced garlic and dried thyme to the mushrooms and cook another 30 seconds to release those fragrant oils. This quick step really pumps up the flavor.
Step 4:
Pour in the chicken broth and heavy cream, stirring to scrape up any flavorful brown bits stuck to the pan. Bring the mixture to a gentle simmer.
Step 5:
Stir in the Parmesan cheese and Dijon mustard (if using). Keep stirring until the cheese melts and the sauce thickens slightly, about 3–5 minutes. Season with salt and pepper to taste.
Step 6:
Return the chicken to the skillet and stir gently to coat it in creamy sauce. Let everything warm through for 2–3 minutes. Sprinkle fresh chopped parsley on top before serving for a fresh pop of color and brightness.
Variations & Tips
Swap chicken for turkey breast or even firm tofu if you want a vegetarian twist (just skip the chicken broth or use veggie stock).
Add a splash of white wine before the cream for extra depth—let it reduce by half before adding cream.
Use a mix of mushrooms, like shiitake and oyster, for more texture and flavor.
For a thicker sauce, sprinkle a teaspoon of cornstarch mixed in cold water before adding the cream.
If your sauce isn’t as creamy as you want, stir in more Parmesan or a bit of cream cheese for richness.
How I Like to Serve It
This creamy chicken and mushroom skillet pairs perfectly with steamed rice, buttery mashed potatoes, or even garlic bread to sop up every luscious drop. It’s great for a cozy weeknight dinner yet elegant enough for guests. During the cooler months, I love serving it alongside a crisp green salad to balance the richness.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or in the microwave.
Use chicken thighs for juicier results, and ensure chicken reaches an internal temperature of 165°F for safety.
Closing: This creamy chicken and mushroom skillet always feels like a little kitchen celebration—so simple, so satisfying, and always a crowd-pleaser.
