Creamy Mushroom Chicken Skillet (Printable)
Tender chicken simmered in luxurious garlic mushroom cream sauce. Comforting, easy, and ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 9 ounces cremini or white mushrooms, sliced
06 - 1 small yellow onion, finely chopped
07 - 3 cloves garlic, minced
→ Sauce
08 - 1/2 cup chicken broth
09 - 1 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley
# How-to Steps:
01 - Season both sides of the chicken breasts with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side, until golden and cooked through. Remove chicken to a plate and tent with foil.
03 - In the same skillet, add mushrooms and onions. Sauté for 5 to 6 minutes, until softened and lightly browned.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 to 3 minutes.
06 - Reduce heat to medium-low. Stir in heavy cream, Dijon mustard, thyme, nutmeg, and Parmesan cheese. Let simmer for 3 to 4 minutes, until slightly thickened.
07 - Return chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes until heated through.
08 - Garnish with fresh parsley before serving.
# Expert Pointers:
01 -
- The sauce creates itself in the same pan as the chicken, capturing all those delicious browned bits that would otherwise go to waste.
- You can pull this together in about 40 minutes even when youre exhausted, but guests will think you spent hours in the kitchen.
02 -
- If your sauce ever looks like its separating, remove from heat immediately and whisk vigorously until it comes back together.
- Letting the chicken rest while you make the sauce ensures it stays juicy, while any accumulated juices can be added back to enrich your final dish.
03 -
- Salting the mushrooms only after theyve browned prevents them from releasing too much moisture too soon and becoming soggy instead of caramelized.
- A wooden spoon works better than silicone for scraping up those flavorful browned bits from the bottom of the pan, especially after adding the broth.