Name: Chicken and Mushroom Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 cups cremini or baby bella mushrooms, sliced; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 tbsp olive oil or butter; 1 cup chicken broth; 1/2 cup heavy cream or half-and-half; 1 tbsp fresh thyme or 1 tsp dried thyme; Salt and black pepper, to taste; 1–2 tbsp flour (optional, for dredging or thickening); Fresh parsley, chopped (for garnish)

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This Chicken and Mushroom Skillet is one of those dependable, delicious meals I turn to when I want something warm, comforting, and full of flavor — all made in just one pan. Juicy chicken breasts (or thighs) are cooked until golden and then simmered in a creamy, garlicky mushroom sauce that’s rich without being too heavy. It’s easy enough for a weeknight dinner, but tastes fancy enough for guests.

Why You’ll Love This Recipe

I love how this dish gives me that classic, savory combination of chicken and mushrooms in a creamy sauce — all with minimal cleanup. It’s versatile, too: I serve it over rice, mashed potatoes, or even pasta, depending on what I’m craving. The ingredients are simple, but the flavors come together beautifully, especially when the mushrooms get browned and the sauce reduces to a velvety texture. Chicken and Mushroom Skillet

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Mushrooms (I like cremini or baby bella), sliced
Onion, finely chopped
Garlic, minced
Olive oil or butter
Chicken broth
Heavy cream or half-and-half
Fresh thyme or parsley (optional)
Salt and black pepper
Flour (optional, for dredging or thickening)

Directions

I season the chicken with salt and pepper, and lightly dredge it in flour for a golden crust (optional, but I like the texture it adds).
I heat oil or butter in a large skillet over medium heat and sear the chicken until browned and cooked through, about 5–6 minutes per side. Then I remove it and set it aside.
In the same skillet, I add a bit more oil and sauté the onions until soft, then toss in the mushrooms and cook until they release their moisture and turn golden.
I stir in the garlic and cook for another 30 seconds until fragrant.
I pour in the chicken broth to deglaze the pan, scraping up any browned bits, then stir in the cream and fresh thyme.
I let the sauce simmer for a few minutes until slightly thickened.
I return the chicken to the skillet, spoon the sauce over the top, and let it all simmer together for another 5 minutes to blend the flavors.
I garnish with chopped parsley and serve hot.

Servings and Timing

This recipe makes about 4 servings. Prep time is around 10 minutes, and cooking takes about 30 minutes — so I have it on the table in 40 minutes or less.

Variations

Sometimes I add a splash of white wine before the broth for a deeper flavor. I’ve also tossed in spinach or kale during the last few minutes for a veggie boost. For a dairy-free version, I swap the cream with coconut milk. And if I want a richer dish, I use a little grated Parmesan in the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat or in the microwave in 30-second intervals, adding a splash of broth or cream to loosen the sauce if needed. Chicken and Mushroom Skillet

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless thighs for more flavor and tenderness — they work great in this dish.

What kind of mushrooms are best?

I usually go with cremini or baby bella mushrooms for their earthy flavor, but white button mushrooms also work well.

Can I make this dish ahead of time?

Yes, I sometimes cook the chicken and mushrooms in advance and refrigerate. When ready, I just reheat and finish with the sauce.

How do I thicken the sauce more?

If I want it thicker, I whisk a teaspoon of flour into the cream before adding it to the skillet, or let it simmer longer to reduce.

What should I serve with it?

I love this dish over mashed potatoes, pasta, rice, or even crusty bread to soak up all that creamy sauce.

Conclusion

This Chicken and Mushroom Skillet is everything I need in a one-pan meal — flavorful, comforting, and incredibly easy to throw together. Whether I’m feeding the family or just want something delicious with minimal effort, it’s a go-to that always satisfies.