Some dinners arrive like a warm hug, and this creamy garlic mushroom chicken skillet is exactly that kind of meal. It’s the kind of dish that fills the kitchen with a rich, buttery aroma, mingling the earthiness of mushrooms and garlicky goodness in a way that makes you pause mid-slice, just to breathe it all in. I remember the other night, trying to juggle a few things at once—half distracted by a buzzing phone and a toddler’s drawn-out bedtime routine—when the smell of the sauce bubbling gently reminded me to slow down, even if just for a moment. The chicken sizzled in the pan, golden on the outside yet tender inside, soaking up that creamy sauce with every bite. It’s not fancy, but it’s honest and satisfying, and honestly, sometimes that’s all you want for dinner.
Why You’ll Love It:
- It’s a one-pan meal that barely asks for your attention, freeing you up for whatever else the evening throws your way.
- The creamy sauce strikes a balance between indulgent and comforting, though it’s definitely not the lightest dish—sometimes you just need that.
- Ready in about 30 minutes, so it fits nicely into busy weeknights when takeout feels too easy.
- The mushrooms add a deep, savory flavor that makes this more than just chicken and cream.
If you’re wondering about leftovers, they reheat surprisingly well without losing their charm. Just rewarm gently so the sauce doesn’t separate, and you’re good to go.
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Creamy Garlic Mushroom Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
A delicious and easy one-pan meal featuring tender chicken breasts cooked in a creamy garlic mushroom sauce. Perfect for a comforting dinner ready in under 30 minutes.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, sliced
5 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits.
Stir in the heavy cream, Parmesan cheese, dried thyme, and crushed red pepper flakes.
Simmer the sauce for 3-4 minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet, spoon some sauce over the top, and cook for an additional 2 minutes to heat through.
Sprinkle chopped fresh parsley over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a sturdy skillet that holds heat evenly, so the chicken browns without burning. Serving this over a bed of buttered noodles or alongside some simple roasted veggies works really well, especially if you want to stretch the meal a bit. Sometimes I swap cremini mushrooms for button mushrooms depending on what’s in the fridge—both work, though cremini give a bit more depth. If you’re feeling adventurous, a splash of white wine before adding the broth adds a nice tang, but honestly, it’s just as good without it. And if you like a bit of heat, a pinch more crushed red pepper flakes won’t hurt.
FAQ:
Can I use chicken thighs instead of breasts? Sure, thighs will be juicier and a bit more forgiving if you’re not watching the clock closely.
Is this dish freezer-friendly? It’s best fresh or refrigerated; freezing might change the texture of the creamy sauce.
Can I use a dairy substitute for the cream? I haven’t tried it myself, but a full-fat coconut milk might work—just expect a different flavor profile.
Give this creamy garlic mushroom chicken skillet a try tonight and see how it transforms a simple dinner into a comforting ritual. Save it, print it, and definitely make it your go-to when you need something that feels like a little bit of care on a plate.