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A delicious mushroom chicken skillet with golden chicken breasts and sautéed mushrooms, garnished with parsley in a cast iron pan.
Layla

Creamy Garlic Mushroom Chicken Skillet

This one-pan Creamy Garlic Mushroom Chicken Skillet delivers tender chicken and earthy mushrooms bathed in a rich, velvety garlic-herb sauce, perfect for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts sliced horizontally into 1/2-inch thick cutlets or thighs
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
For the Mushroom Sauce
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1/2 yellow onion finely diced (optional)
  • 4 cloves garlic minced
  • 1/2 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1/2 tsp dried thyme additional
  • 1/4 tsp salt adjust to taste
  • Pinch black pepper adjust to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet (10-12 inch)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme.
Sear the Chicken
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken cutlets and sear for 3-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Do not overcrowd the pan; cook in batches if necessary. Remove chicken from the skillet and set aside on a plate.
Sauté Mushrooms and Aromatics
  1. Reduce heat to medium. Add 1 tbsp butter and another 1 tbsp olive oil to the same skillet. Add sliced mushrooms and diced onion (if using). Sauté for 5-7 minutes, stirring occasionally, until mushrooms are softened and browned, and the onion is translucent.
Add Garlic and Deglaze
  1. Stir in minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Bring to a simmer and cook for 2-3 minutes until the liquid reduces slightly.
Make the Cream Sauce
  1. Reduce heat to low. Stir in the heavy cream and an additional 1/2 tsp dried thyme. Season with 1/4 tsp salt and a pinch of black pepper. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly to your desired consistency. Taste and adjust seasonings as needed.
Combine and Finish
  1. Return the seared chicken cutlets to the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce over the chicken. Let it simmer gently for another 2-3 minutes to heat the chicken through and allow the flavors to meld.
Serve
  1. Garnish with fresh chopped parsley and serve immediately. This Mushroom Chicken Skillet pairs wonderfully with mashed potatoes, rice, pasta, or a simple green salad.

Notes

For an even thicker sauce, you can whisk 1 tablespoon of all-purpose flour into the chicken broth before adding it to the skillet in Step 4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.