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Creamy Mushroom Chicken

Creamy mushroom chicken with golden seared chicken breasts and a silky herb-flecked mushroom cream sauce. Mushroom slices are cooked deeply golden and simmered into a thick, spoonable sauce in one skillet.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 0.25 fresh thyme for garnish
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the thickest sauce, simmer until it coats the back of a spoon, not just until warmed. Store leftovers in an airtight container in the refrigerator 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 can separate after thawing. For a lighter option, replace heavy cream with half-and-half and reduce Parmesan slightly to help stabilize the sauce.