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Creamy Mushroom Chicken

Creamy mushroom chicken with golden-seared chicken breasts and a silky mushroom cream sauce that thickly pools around the skillet. Mushroom slices are cooked until deeply golden, then simmered with cream, Parmesan, herbs, and seasonings for a weeknight-ready creamy chicken dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp black 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 garlic cloves minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 0.5 fresh thyme for garnish
  • 1 tbsp fresh parsley for garnish

Equipment

  • 1 Cast iron skillet

Method
 

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

Notes

Pro tip: Don’t rush the sear—wait for true golden color before flipping so the pan can deglaze into the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing: yes, freeze up to 2 months, though the sauce may thicken further when reheated. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (simmer until thick).