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Creamy Mushroom Chicken

Creamy mushroom chicken with a silky mushroom cream sauce that thickly pools around golden seared chicken breasts. Sauté mushrooms until deeply golden, then simmer with cream, Parmesan, thyme, and Italian seasoning for a weeknight-ready skillet 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 breasts
  • 4 boneless skinless chicken breasts Use similar thickness so they sear evenly.
Seasonings
  • 1 Salt Season generously on both sides.
  • 1 pepper Season generously on both sides.
  • 1 garlic powder Season chicken.
  • 1 onion powder Season chicken.
Sauté base
  • 2 tbsp olive oil For searing.
  • 2 tbsp butter For browning mushrooms and building flavor.
Mushrooms and aromatics
  • 8 oz cremini mushrooms Slice for visible mushroom pieces in the sauce.
  • 4 cloves garlic Minced.
Sauce
  • 0.5 cup chicken broth For deglazing and flavor.
  • 1 cup heavy cream Creates the creamy texture.
  • 0.5 cup Parmesan cheese Grated; helps thicken the sauce.
  • 1 tsp dried thyme Add during simmering.
  • 1 tsp Italian seasoning Add during simmering.
Garnish
  • 1 fresh thyme Sprigs for garnish.
  • 1 fresh parsley Chopped or torn for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken breasts 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, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove the chicken to a plate.
Brown mushrooms and simmer 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 so it doesn’t brown too fast.
  3. Pour in the chicken broth and deglaze the pan, stirring to loosen browned bits from the bottom of the skillet.
  4. Stir in the heavy cream, Parmesan cheese, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens.
Finish and garnish
  1. Return the chicken to the skillet and spoon the mushroom cream sauce over each breast so it pools around the edges.
  2. Garnish with fresh thyme and fresh parsley, then serve immediately.

Notes

Pro tip: slice mushrooms evenly so you get consistent golden browning and visible pieces in every bite. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.