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Creamy Mushroom Chicken

Tender pan-seared chicken in a rich garlic-Parmesan mushroom cream sauce made in one skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 465 kcal

Equipment

  • 1 large skillet preferably heavy-bottomed
  • 1 tongs
  • 1 cutting board
  • 1 knife
  • 1 measuring cups and spoons

Ingredients
  

For the chicken

  • 4 boneless skinless chicken breasts halved horizontally or pounded to even thickness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour for light dredging
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

For the mushroom cream sauce

  • 2 tablespoons unsalted butter
  • 12 ounces cremini or white mushrooms sliced
  • 3 cloves garlic minced
  • 1 small shallot finely diced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon fresh thyme leaves plus more for garnish
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions
 

Prepare and sear the chicken

  • Pat the chicken dry. Season both sides with salt, black pepper, and garlic powder. Lightly dredge each piece in flour and shake off the excess.
  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Add the chicken and cook for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and keep loosely covered.

Make the mushroom cream sauce

  • In the same skillet, melt the remaining 2 tablespoons butter. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until browned and the moisture has cooked off.
  • Add the shallot and cook for 1 minute. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
  • Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
  • Reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese and simmer gently for 3 to 4 minutes, stirring often, until the sauce is smooth and slightly thickened.

Finish and serve

  • Return the chicken and any juices to the skillet. Spoon the sauce over the chicken.
  • Simmer for 3 to 5 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
  • Garnish with parsley and extra thyme, then serve hot.

Notes

For the best flavor, let the mushrooms brown well before adding the cream. Use an instant-read thermometer to confirm the chicken reaches 165°F. If the sauce thickens too much, loosen it with a splash of chicken broth.