Creamy Mushroom Chicken Skillet

The first time I made this skillet, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. That rich, earthy aroma of mushrooms and garlic hitting hot butter is something I have now intentionally recreated dozens of times.

I served this to my brother-in-law who claims to hate cream sauces, and he literally asked for seconds. Watching someone scrape their plate clean is the kind of dinner table victory that never gets old.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before seasoning to get that golden sear
• 1/2 tsp salt and 1/2 tsp black pepper: Season generously but remember the sauce will add richness too
• 2 tbsp all-purpose flour: This creates the lightest coating that helps the sauce cling beautifully
• 2 tbsp olive oil: Use this for the initial sear as it handles high heat better than butter alone
• 2 tbsp unsalted butter: Divide this in half, using one tablespoon for each phase of cooking
• 3 cloves garlic minced: Fresh garlic makes all the difference here, do not even think about powder
• 1 small yellow onion finely chopped: The onion becomes part of the sauce base so keep pieces small
• 300 g cremini or white mushrooms sliced: Cremini have more flavor but regular mushrooms work perfectly
• 1 tsp dried thyme: This herb pairs so perfectly with mushrooms it feels like they were made for each other
• 120 ml chicken stock: Use a good quality stock you would actually drink on its own
• 240 ml heavy cream: This creates that luxurious restaurant-style texture
• 1 tbsp Dijon mustard: The secret ingredient that adds depth and cuts through the richness
• 2 tbsp chopped fresh parsley: Adds a fresh pop of color and brightness at the end

Instructions

Season and prepare the chicken:

Pat each chicken breast dry with paper towels, then season both sides generously with salt and pepper. Lightly dredge in flour, shaking off any excess so you just have a delicate dusting.

Sear the chicken to golden perfection:

Heat olive oil and one tablespoon butter in a large skillet over medium-high heat until foaming. Add chicken breasts and cook for 4 to 5 minutes per side until deeply golden and cooked through. Transfer to a plate and tent loosely with foil.

Build the aromatic base:

Add the remaining butter to the same skillet and sauté the onion for about 2 minutes until translucent and fragrant. Toss in the garlic and cook for just 30 seconds until you can smell it bloom.

Brown the mushrooms properly:

Add the sliced mushrooms and thyme, cooking for 5 to 6 minutes while stirring occasionally. Wait until they are browned and have released all their liquid for the best flavor concentration.

Deglaze and create the sauce base:

Pour in the chicken stock and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Reduce the heat to medium-low and let it bubble for a minute.

Add the cream and mustard:

Stir in the heavy cream and Dijon mustard, then simmer for 3 to 4 minutes until the sauce coats the back of a spoon. Watch it carefully so it does not reduce too much.

Bring it all together:

Return the chicken and any accumulated juices back into the skillet, spooning that creamy sauce generously over the top. Simmer for 2 to 3 minutes until everything is hot and the sauce has thickened beautifully.

Finish and serve with love:

Sprinkle the fresh parsley over everything and serve immediately while the sauce is still velvety and warm.

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This recipe has become my go-to for nights when I want comfort food but do not want to spend hours in the kitchen. There is something so satisfying about serving something that tastes like it came from a restaurant while knowing it took less than 40 minutes.

Making It Lighter

I have made this with half-and-half when I was watching my dairy intake, and while it is not quite as decadent, it still delivers incredible flavor. The mustard and herbs really carry the dish, so do not be afraid to experiment with the cream level.

Perfect Sides

Mashed potatoes are classic for a reason because they soak up that sauce like nothing else. But I have also served this over egg noodles, rice, or even with crusty bread for dipping when I want something different.

Wine Variation

Sometimes I add a splash of white wine when deglazing the pan right before adding the stock. It adds another layer of complexity that makes the dish feel even more special for guests.

• Pour in about 60 ml of dry white wine after the mushrooms brown
• Let it reduce for about a minute until it mostly disappears
• Proceed with the stock and cream as usual

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This is the kind of recipe that makes weeknight cooking feel like a small luxury instead of a chore.

Recipe Questions & Answers

→ How do I ensure chicken stays tender in the skillet?

Lightly dust the chicken with flour and cook over medium-high heat until golden and cooked through without overcooking to maintain tenderness.

→ What type of mushrooms work best for this dish?

Cremini or white mushrooms are ideal as they provide a rich, earthy flavor that complements the creamy sauce.

→ Can I substitute heavy cream with a lighter option?

Yes, half-and-half or evaporated milk can be used for a lighter sauce while maintaining creaminess.

→ What sides pair well with this creamy chicken and mushroom combination?

Mashed potatoes, rice, or crusty bread work well to soak up the flavorful sauce and complement the dish.

→ How can I add extra flavor when cooking?

Try deglazing the skillet with a splash of white wine before adding the stock to enhance the sauce's depth.