Name: Creamy Chicken and Mushroom Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Boneless, skinless chicken breasts or thighs; Salt; Black pepper; Olive oil; Butter; Garlic (minced); Mushrooms (cremini, button, or a mix, sliced); Chicken broth; Heavy cream; Dijon mustard (optional); Grated Parmesan cheese; Fresh thyme or parsley (for garnish)

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Creamy chicken and mushroom skillet is a one-pan wonder that’s rich, comforting, and packed with flavor. Tender chicken breasts are seared until golden, then simmered in a velvety mushroom cream sauce that’s bursting with garlic, herbs, and a touch of Parmesan. It’s the kind of meal I turn to when I want something hearty and satisfying, without spending all evening in the kitchen.

Why I Love This Recipe

I love this dish because it brings all the comfort of a creamy, indulgent meal while staying simple and approachable. The chicken stays juicy, the mushrooms soak up all the delicious flavors, and the sauce ties it all together beautifully. It’s perfect for a cozy weeknight dinner but impressive enough for guests. Plus, it pairs well with pasta, rice, mashed potatoes, or even crusty bread — whatever I have on hand. Creamy 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
Salt
Black pepper
Olive oil
Butter
Garlic (minced)
Mushrooms (cremini, button, or a mix, sliced)
Chicken broth
Heavy cream
Dijon mustard (optional, for depth)
Grated Parmesan cheese
Fresh thyme or parsley (for garnish)

Directions

I season the chicken with salt and pepper on both sides.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through, about 5-7 minutes per side. I remove it and set it aside.
In the same pan, I melt a bit of butter and sauté the garlic for 30 seconds until fragrant.
I add the mushrooms and cook until they’re browned and tender, about 6-8 minutes.
I pour in the chicken broth, scraping up any bits from the bottom of the pan, and let it simmer for a minute.
I stir in the cream, Dijon mustard (if using), and Parmesan cheese, and let the sauce simmer until it thickens slightly.
I return the chicken to the skillet and simmer for another 2-3 minutes, spooning the sauce over the top.
I finish with a sprinkle of fresh herbs and serve warm.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add spinach or peas for extra color and nutrition.
I swap the cream for coconut milk to make it dairy-free and add a touch of curry powder for a different flavor.
I use chicken thighs for a juicier option that holds up well in the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce. I avoid microwaving if possible to keep the texture just right. Creamy Chicken and Mushroom Skillet

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I just add it at the end to warm through in the sauce. It’s a great shortcut if I’m in a hurry.

What type of mushrooms work best?

I like cremini or button mushrooms, but shiitake or a wild mix add great flavor too. I slice them evenly so they cook properly.

Can I make this ahead?

Yes, the sauce can be made ahead and reheated. I just wait to add the chicken until just before serving to keep it tender.

Is there a non-dairy alternative?

Coconut milk or unsweetened oat cream works well. I skip the Parmesan or use a dairy-free version if needed.

What should I serve with this?

I love it over pasta, mashed potatoes, or rice. Sometimes I serve it with roasted vegetables or a simple green salad on the side.

Conclusion

Creamy chicken and mushroom skillet is one of those easy, reliable meals that I can count on to be both delicious and comforting. It comes together in one pan, makes the kitchen smell amazing, and never fails to satisfy. Whether I’m cooking for family or just myself, this dish always hits the spot.