Creamy Mushroom Chicken Skillet (Printable Version)
Tender chicken in herbed mushroom cream sauce
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
→ Vegetables
02 - 10 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Dairy & Liquids
06 - 3/4 cup plus 2 tbsp heavy cream
07 - 1/2 cup low-sodium chicken stock
08 - 2 tbsp unsalted butter
09 - 2 tbsp olive oil
→ Herbs & Seasonings
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
# How to Make It:
01 - Pat chicken breasts dry and season both sides with salt and black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and just cooked through. Remove chicken to a plate and cover loosely with foil.
03 - Add remaining 1 tablespoon butter to the skillet. Sauté chopped onion for 2 minutes until translucent, then add minced garlic and cook for 30 seconds.
04 - Add sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until mushrooms are browned and moisture evaporates.
05 - Stir in thyme, oregano, and optional crushed red pepper flakes. Pour in chicken stock, scraping up browned bits from the pan.
06 - Reduce heat to medium-low. Stir in heavy cream and simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Return chicken breasts to the skillet, spoon sauce and mushrooms over the top, and simmer for 3 to 4 minutes until chicken is heated through and sauce is creamy.
08 - Sprinkle with chopped parsley and serve immediately.
# Expert Insights:
01 -
- It's genuinely elegant enough to serve guests but honest enough for a regular Wednesday when you're tired.
- Everything happens in one pan, which means minimal cleanup and maximum flavor buildup from those browned bits.
- The sauce is silky and rich without feeling heavy, and it makes people ask for seconds before they've even finished their plate.
02 -
- Don't skip patting the chicken dry—moisture is the enemy of a good sear, and a good sear is what makes this dish taste restaurant-quality.
- Those brown bits on the pan after searing are liquid gold; scrape them up when you add the stock and they dissolve into the sauce making it infinitely richer.
- Timing matters with the cream—adding it to a boiling liquid can make it separate, so lower the heat first and then pour it in slowly, stirring gently.
03 -
- If your cream looks like it might break or separate, add a tiny pinch of cornstarch mixed with cold water to stabilize it, or just know that it'll taste delicious regardless.
- The difference between good mushrooms and great ones shows up in this dish because there's nowhere for mediocre flavors to hide in something this simple.