Creamy Mushroom Chicken
This Creamy Mushroom Chicken features tender, pan-seared chicken breasts smothered in a rich, garlicky mushroom cream sauce made with cremini mushrooms, Parmesan, and fresh herbs. It comes together in just 35 minutes using one pan, making it the perfect weeknight dinner that looks and tastes far more impressive than the effort involved.
Equipment
- Large skillet or sauté pan (12-inch) Stainless steel or cast iron recommended for best sear
- Meat mallet or rolling pin For pounding chicken to even thickness
- Sharp chef's knife and cutting board
- Measuring cups and spoons
- Instant-read thermometer To check chicken internal temperature of 165°F (74°C)
- Wooden spoon or silicone spatula Flat-edged preferred for deglazing
- Small bowl For cornstarch slurry (optional)
- Tongs
Ingredients
- 4 boneless skinless chicken breasts about 6–7 oz (170–200g) each
- salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter about 28g
- 1 lb cremini mushrooms 450g, sliced
- 4 garlic cloves minced
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 1/2 cup chicken broth 120ml
- 1 cup heavy cream 240ml; full-fat recommended
- 1/2 cup Parmesan cheese about 50g, freshly grated
Optional (for thicker sauce)
- 1 tbsp cornstarch mixed with 2 tbsp cold water to form a slurry
For Garnish
- fresh parsley chopped, to taste
Instructions
- Place chicken breasts between plastic wrap and pound to an even 3/4-inch thickness using a meat mallet. Pat completely dry with paper towels, then season both sides generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat for 1–2 minutes, then sear the chicken undisturbed for 5–6 minutes per side until deep golden brown and cooked through to 165°F (74°C). Transfer to a plate, tent with foil, and set aside.
- Reduce heat to medium and add butter to the same pan. Add sliced mushrooms in a single layer and cook undisturbed for 2–3 minutes, then stir and continue cooking 2–3 more minutes until golden brown and tender.
- Add the minced garlic and dried thyme to the mushrooms and stir for 30–60 seconds until fragrant, scraping up any browned bits from the pan bottom.
- Pour in the chicken broth and scrape up all the fond from the pan, then simmer for 1–2 minutes. Stir in the heavy cream and Parmesan, reduce heat to medium-low, and simmer 3–4 minutes until thickened and creamy. If needed, stir in the cornstarch slurry and cook 1–2 more minutes.
- Nestle the seared chicken back into the sauce and simmer gently for 2–3 minutes to warm through. Spoon sauce generously over the top, garnish with fresh parsley, and serve immediately.
Notes
- Pound chicken to an even thickness so it cooks evenly without dry edges or undercooked centers.
- Always pat chicken completely dry before searing — moisture is the enemy of a good golden crust.
- Do not crowd the pan when searing. Cook in two batches if all 4 breasts don't fit with space between them.
- Use full-fat heavy cream only. Half-and-half or milk will produce a thinner sauce and may curdle.
- Grate Parmesan fresh from a block — pre-shredded bags contain anti-caking agents that make the sauce grainy.
- Clean mushrooms with a damp paper towel rather than rinsing them under water to prevent steaming instead of browning.
- For extra depth of flavor, deglaze the pan with 1/4 cup dry white wine before adding the chicken broth.
- Chicken thighs can be substituted for breasts — they are more forgiving and stay juicier; add 2–3 extra minutes per side.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
- To freeze, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating — note that cream sauces may slightly separate upon thawing.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 7gProtein: 42gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 175mgSodium: 580mgPotassium: 820mgFiber: 1gSugar: 2gVitamin A: 18IUVitamin C: 6mgCalcium: 20mgIron: 10mg
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