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Creamy Mushroom Chicken

Creamy mushroom chicken with golden seared chicken breasts and a silky herb-flecked mushroom cream sauce that thickly pools around the edges of the skillet. Sliced cremini mushrooms, garlic, and Parmesan make a rich, spoonable sauce for an easy chicken breast recipe.
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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 and seasoning
  • 4 boneless skinless chicken breasts Pat dry for best browning.
  • 0.25 tsp salt Use to taste; season generously on both sides.
  • 0.25 tsp pepper Use to taste; cracked or fine is fine.
  • 1 tsp garlic powder Use to taste.
  • 1 tsp onion powder Use to taste.
Mushroom cream sauce
  • 2 tbsp olive oil For searing the chicken.
  • 2 tbsp butter For sautéing mushrooms and building flavor.
  • 8 oz cremini mushrooms Sliced.
  • 4 garlic cloves Minced.
  • 0.5 cup chicken broth Low-sodium works well.
  • 1 cup heavy cream For the silky sauce texture.
  • 0.5 cup Parmesan cheese, grated Freshly grated melts best.
  • 1 tsp dried thyme Adds earthy herb flavor.
  • 1 tsp Italian seasoning Oregano-herb blend for an all-in-one profile.
  • 0.5 fresh thyme Garnish.
  • 0.5 fresh parsley Garnish.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the richest sear and a thicker sauce, pat the chicken dry and keep the skillet at steady medium-high heat while browning. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for the cream sauce texture. For a lighter option, swap half the heavy cream for evaporated milk and expect a slightly thinner sauce.