Creamy Mushroom Chicken Skillet (Printable)

Tender chicken simmered in luxurious garlic mushroom cream sauce. Easy, comforting, and ready in 40 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 9 ounces cremini or white mushrooms, sliced
06 - 1 small yellow onion, finely chopped
07 - 3 cloves garlic, minced

→ Sauce

08 - 1/2 cup chicken broth
09 - 1 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Season both sides of the chicken breasts with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side, until golden and cooked through. Remove chicken to a plate and tent with foil.
03 - In the same skillet, add mushrooms and onions. Sauté for 5 to 6 minutes, until softened and lightly browned.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 to 3 minutes.
06 - Reduce heat to medium-low. Stir in heavy cream, Dijon mustard, thyme, nutmeg, and Parmesan cheese. Let simmer for 3 to 4 minutes, until slightly thickened.
07 - Return chicken and any juices to the skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes until heated through.
08 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • The sauce creates this incredible flavor that somehow feels fancy yet requires minimal effort, like having a restaurant-quality meal without changing out of your comfy clothes.
  • Its extremely versatile, working beautifully with whatever sides you have on hand, whether its a crusty baguette on a busy Monday or a proper rice pilaf for Sunday dinner.
02 -
  • Room temperature chicken cooks more evenly, so taking it out of the refrigerator 15 minutes before cooking prevents that startling scenario where the outside is overdone while the center remains raw.
  • When developing the sauce, adding the cream gradually while stirring prevents any temperature shock that could cause curdling, a lesson I learned through one particularly grainy disaster.
03 -
  • Let the skillet get properly hot before adding the chicken, then resist the urge to move it around, allowing a proper fond to develop on the pan which becomes the flavor foundation for your sauce.
  • If your sauce ever separates or looks too thin, a teaspoon of cornstarch mixed with a tablespoon of cold water, stirred in while simmering, will rescue it every time.

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