Creamy Mushroom Chicken Skillet

Okay, picture this: it’s a chilly evening, the kind where you want something rich and cozy but don’t want to slave over the stove. That’s exactly how this Creamy Mushroom Chicken Skillet was born in my kitchen. The smell of searing chicken mingling with earthy mushrooms and that luscious, velvety cream sauce? It’s the kind of dinner you can practically hear calling your name. Creamy, comforting, and incredibly simple—it’s like a warm hug on a plate. Plus, it all cooks in one skillet, which means less cleanup and more time to kick back. Trust me, once you make this, it’ll be a dinner staple in your house too!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
• 1 tbsp olive oil
• 8 oz cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• Salt and black pepper, to taste
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Season the chicken breasts generously with salt, pepper, and thyme on both sides. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove the chicken from the skillet and set aside.

Step 2:

In the same skillet, add the butter and mushrooms. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 7-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3:

Pour in the chicken broth to deglaze the pan, scraping up all those lovely browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.

Step 4:

Lower the heat and stir in the heavy cream and Parmesan cheese. Let the sauce thicken gently for 3-4 minutes while stirring. If the sauce gets too thick, add a splash of broth or cream to loosen it up.

Step 5:

Return the chicken breasts to the skillet, spoon some sauce and mushrooms over them, and simmer uncovered for another 2-3 minutes to let the flavors meld and the chicken warm through.

Step 6:

Garnish with freshly chopped parsley and serve immediately. Look how beautifully the creamy sauce coats the tender chicken and earthy mushrooms—it’s pure comfort on a plate!

Variations & Tips

• Use chicken thighs instead of breasts for juicier meat.
• Swap out half the mushrooms for sautéed spinach or sun-dried tomatoes for a different twist.
• For a lighter version, substitute half the cream with Greek yogurt (stir in off heat to prevent curdling).
• If you want extra depth, add 1/4 cup white wine when deglazing instead of all broth.
• Serve over mashed potatoes, pasta, or creamy polenta to soak up that sauce perfectly.
• Don’t overcrowd the pan when browning chicken to avoid steaming—work in batches if needed.

How I Like to Serve It

This creamy mushroom chicken is perfect for a cozy weeknight dinner but elegant enough to impress guests. I love pairing it with buttery garlic mashed potatoes and a simple green salad. In the fall or winter, it’s so satisfying alongside roasted root vegetables or a crusty baguette to mop up all that sauce.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy.
• If you don’t have Parmesan, a nutty Asiago or a mild Pecorino Romano will work well too.

Closing: This recipe is a total lifesaver when you want something comforting, quick, and feel-good—plus, it never fails to impress at the dinner table!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.