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Creamy Mushroom Chicken

Creamy mushroom chicken with a mushroom cream sauce that thickly pools around golden seared chicken breasts. The garlic and deeply browned cremini mushrooms simmer into a silky, herb-flecked sauce with Parmesan and thyme.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp onion powder to taste
Mushroom Cream Sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 0.25 fresh thyme for garnish
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden, reaching an internal temperature of 165°F; remove the chicken to a plate.
Make the mushroom cream sauce
  1. Melt the butter in the same skillet, then cook the sliced cremini mushrooms for 4-5 minutes until deeply golden.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Pour in the chicken broth and deglaze the pan, scraping up the browned bits.
  4. Stir in the heavy cream, Parmesan, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Return the chicken to the skillet and spoon the creamy mushroom sauce over each breast so it pools around the edges.
  2. Garnish with fresh thyme and fresh parsley, then serve immediately.

Notes

For the best sear and juiciest interior, let the chicken rest off-heat for 2 minutes after removing from the skillet, then spoon sauce on right away. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended because the cream sauce can break when thawed. For a lighter option, use half-and-half in place of heavy cream (the sauce will be slightly thinner).