Chicken Mushroom Skillet Creamy (Printer-friendly)

Tender chicken and mushrooms cooked in a rich, creamy garlic sauce for an easy comforting meal.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour (or gluten-free alternative)
05 - 2 tablespoons olive oil

→ Vegetables

06 - 9 oz cremini or white mushrooms, sliced
07 - 1 small yellow onion, finely chopped
08 - 3 cloves garlic, minced

→ Sauce

09 - 1/2 cup chicken broth (gluten-free if needed)
10 - 1 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Salt and pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley

# Method:

01 - Pat chicken breasts dry, season both sides with salt and black pepper, then lightly coat with flour.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and fully cooked. Transfer to a plate and cover loosely.
03 - In the same skillet, add mushrooms and chopped onion. Sauté for 5 to 7 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth and scrape up browned bits from the pan. Let simmer for 2 minutes.
05 - Reduce heat to medium-low. Stir in heavy cream, Dijon mustard, and thyme. Simmer 3 to 4 minutes until the sauce thickens slightly.
06 - Stir in Parmesan cheese until melted. Return chicken and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken.
07 - Taste the sauce and adjust with salt and pepper as needed.
08 - Sprinkle chopped fresh parsley over the dish before serving.

# Expert Tips:

01 -
  • It feels restaurant-quality but comes together faster than ordering takeout.
  • One skillet means minimal cleanup on nights when you're already tired.
  • The creamy sauce is so good you'll find yourself scraping the pan just to get every last bit.
02 -
  • Don't skip drying the chicken—it's the difference between a silky crust and a pale, steamed surface.
  • Once you add the cream, keep the heat at medium-low or the sauce might break and separate; gentle bubbles are your friend, not a rolling boil.
  • The flour coating on the chicken acts as a thickener for the sauce, so don't rinse the pan between steps.
03 -
  • Make the sauce a touch thinner than you want it to be—it thickens slightly as it cools and as the chicken releases more moisture.
  • If your sauce does get too thick, stir in a splash of warm broth or cream to loosen it back up.

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