Creamy Mushroom Chicken Skillet (Printable)

Tender chicken simmered in a rich, creamy mushroom sauce with garlic and fresh herbs.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour (or gluten-free flour alternative)

→ Cooking & Aromatics

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Mushrooms & Sauce

09 - 10 oz cremini or white mushrooms, sliced
10 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
11 - 1/2 cup chicken stock
12 - 1 cup heavy cream
13 - 1 tablespoon Dijon mustard
14 - 2 tablespoons chopped fresh parsley, plus extra for garnish

# How-To Steps:

01 - Season both sides of the chicken breasts with salt and pepper. Lightly dust with flour, shaking off any excess to ensure even coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to retain warmth.
03 - In the same skillet, add the remaining 1 tablespoon butter. Sauté the onion for 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
04 - Add mushrooms and thyme to the skillet. Cook for 5–6 minutes, stirring occasionally, until mushrooms are browned and their liquid has evaporated.
05 - Pour in chicken stock and scrape up any browned bits from the bottom of the pan. Reduce heat to medium-low.
06 - Stir in heavy cream and Dijon mustard. Simmer for 3–4 minutes until sauce slightly thickens and coats the back of a spoon.
07 - Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes until chicken is heated through. Sprinkle with parsley and serve immediately.

# Helpful Tips:

01 -
  • The sauce comes together in the same pan you cooked the chicken in, meaning all those browned bits become part of something incredible instead of stuck to your pan
  • This is one of those rare comfort foods that feels fancy enough for company but easy enough for a Tuesday night
02 -
  • Don't rush the mushrooms—let them brown properly and release their liquid, or your sauce will end up watery instead of rich and concentrated
  • The sauce will continue thickening as it sits off the heat, so remove it from the stove when it looks slightly thinner than you want
03 -
  • Use a skillet large enough to hold all the chicken without crowding, or cook in batches so the chicken actually sears instead of steams
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you start cooking

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