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Creamy Mushroom Chicken

Creamy mushroom chicken with golden seared chicken breasts and a silky mushroom cream sauce that thickly pools around the skillet edges. Mushroom slices and garlic cook down until deeply golden, then simmer into a rich Parmesan-cream coating.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
garlic powder
  • 1 garlic powder to taste
onion powder
  • 1 onion powder to taste
olive oil
  • 2 tbsp olive oil
butter
  • 2 tbsp butter
cremini mushrooms
  • 8 oz cremini mushrooms sliced
garlic
  • 4 cloves garlic minced
chicken broth
  • 0.5 cup chicken broth
heavy cream
  • 1 cup heavy cream
Parmesan cheese
  • 0.5 cup Parmesan cheese grated
dried thyme
  • 1 tsp dried thyme
Italian seasoning
  • 1 tsp Italian seasoning
fresh thyme
  • 1 fresh thyme for garnish
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken breasts generously on both sides with salt, black pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden. Cook until the internal temperature reaches 165°F, then remove the chicken to a plate.
Cook the mushrooms and make the sauce
  1. Melt butter in the same skillet, then cook cremini mushrooms for 4-5 minutes until deeply golden.
  2. Add minced garlic and cook for 1 minute, stirring, until fragrant and lightly toasted.
  3. Pour in chicken broth and deglaze the pan by scraping up browned bits from the skillet bottom.
  4. Stir in heavy cream, Parmesan cheese, dried thyme, and Italian seasoning, then simmer for 4-5 minutes until the sauce thickens.
Finish and garnish
  1. Return the chicken breasts to the skillet and spoon the mushroom cream sauce over each breast.
  2. Garnish with fresh thyme and fresh parsley, then serve straight from the skillet while the sauce is thick and glossy.

Notes

For the best browning, pat the chicken dry before seasoning so it sears instead of steaming. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing isn’t recommended because the cream sauce can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream and simmer 1-2 minutes longer to help the sauce thicken.