Skillet Chicken And Mushroom Sauce (Printable)

Tender chicken in a creamy mushroom sauce, cooked in one skillet for an easy, comforting weeknight main.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 8 oz cremini or button mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Dairy

05 - 2 tbsp unsalted butter
06 - ¾ cup heavy cream

→ Liquids

07 - ½ cup chicken broth

→ Seasonings

08 - 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tbsp fresh parsley, chopped (for garnish)

→ Oils

12 - 2 tbsp olive oil

# Directions:

01 - Pat the chicken breasts dry and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from the skillet and set aside on a plate.
03 - Reduce heat to medium. Melt the butter in the same skillet, then add the onion and garlic. Sauté until fragrant, about 2 minutes. Add the sliced mushrooms and cook until softened and golden brown, approximately 5 minutes.
04 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the liquid simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream and thyme. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
06 - Return the chicken breasts to the skillet. Spoon the mushroom cream sauce over the chicken and simmer for 2–3 minutes until the chicken is heated through and the flavors meld.
07 - Transfer to plates, spoon additional sauce over each portion, sprinkle with fresh chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • The mushroom sauce builds flavor directly in the pan drippings, so every bite tastes deeply savory without any extra effort.
  • It reheats beautifully the next day, making it a rare leftover that you will actually look forward to.
  • Everything cooks in one skillet, which means cleanup is almost nonexistent on a busy weeknight.
02 -
  • Do not move the chicken around while it sears, because letting it sit undisturbed is what creates that golden crust.
  • If the cream sauce seems too thin, let it simmer uncovered for another minute rather than adding thickeners.
  • Check your chicken broth labels carefully if you need this to be gluten free, because some brands sneak in wheat.
03 -
  • Slice the mushrooms about a quarter inch thick so they hold their texture in the sauce rather than disappearing entirely.
  • If your chicken breasts are very thick, pound them to an even half inch thickness before searing for faster and more even cooking.

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