One-Pan Creamy Mushroom Chicken (Printable Version)

Succulent chicken in creamy mushroom sauce with garlic, all made in a single pan for easy cleanup.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 8 ounces cremini mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Liquids

05 - 1 cup low-sodium chicken broth
06 - 1 cup heavy cream

→ Seasonings and Oils

07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon ground black pepper

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Evenly sprinkle kosher salt, ground black pepper, and dried thyme over both sides of each chicken breast.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover lightly with foil.
03 - Add chopped onion and sliced mushrooms to the same skillet. Sauté over medium heat for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping any browned bits from the skillet. Allow to reduce by half, about 3–4 minutes.
05 - Reduce heat to medium-low and stir in heavy cream. Simmer gently for 3–4 minutes until sauce is slightly thickened.
06 - Return seared chicken breasts to the skillet. Spoon sauce over the top. Simmer for 3–4 minutes, until chicken is heated through and the sauce coats the chicken.
07 - Sprinkle with chopped parsley just before serving.

# Additional Tips::

01 -
  • Easy to make all in a single skillet no oven needed
  • Velvety sauce made from real cream and fresh mushrooms
  • Ready in just about 35 minutes from prep to plate
  • Pairs easily with rice pasta or crusty bread for versatility
02 -
  • High in protein and cozy with less than ten ingredients
  • Makes delicious leftovers for lunch or meal prep
  • Naturally gluten free if paired with rice or potatoes
03 -
  • Do not crowd the skillet when browning chicken for the best color and flavor
  • Always let the sauce simmer slowly after adding cream to avoid breaking or curdling
  • A splash of dry white wine added after browning mushrooms makes the flavor even more savory

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