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- 4 boneless, skinless chicken breasts - Salt and pepper to taste - 8 ounces mushrooms, sliced (cremini or button) - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1 tablespoon olive oil - 1 tablespoon butter - Fresh parsley for garnish When you make Skillet Chicken Mushroom Cream Sauce, you need simple, fresh ingredients. This dish features tender chicken and rich mushroom sauce, perfect for a weeknight meal. First, choose your chicken. Boneless, skinless breasts work best. They cook evenly and stay juicy. Don't forget the salt and pepper. These basic seasonings bring out the chicken's natural flavor. Next, you’ll want mushrooms. Cremini or button mushrooms are great choices. They add a nice earthiness to the sauce. Fresh garlic is a must for a burst of flavor. For the creamy sauce, grab some heavy cream. It makes the dish rich and smooth. Chicken broth adds depth and balances the creaminess. Dried thyme and parsley give the sauce a hint of herbal freshness. These simple herbs make a big impact. Lastly, you need olive oil and butter for cooking. They help the chicken brown nicely and add flavor. Fresh parsley is perfect for garnishing. It adds color and a fresh taste. Gather these ingredients, and you’re ready to create a tasty meal. {{ingredient_image_1}} - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Season 4 boneless, skinless chicken breasts with salt and pepper on both sides. - Place the chicken in the skillet. Cook for 6-7 minutes on each side. - Look for a golden brown color and ensure they are cooked through. - Remove the chicken from the skillet and set it aside. - In the same skillet, melt 1 tablespoon of butter. - Add 8 ounces of sliced mushrooms. Sauté for about 5 minutes. - Stir occasionally until the mushrooms are tender and have released their moisture. - Add 3 cloves of minced garlic and sauté for an extra minute. - Pour in 1/2 cup of chicken broth. Scrape any brown bits from the skillet. - Let the mixture simmer for 2-3 minutes for added flavor. - Reduce the heat to low. Slowly stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley. - Let the sauce simmer for 3-5 minutes. It should thicken slightly. - Taste and adjust with more salt and pepper if needed. - Return the cooked chicken to the skillet. - Spoon some of the mushroom cream sauce over the chicken. - Let it simmer for an additional 2 minutes to heat through. - Serve the chicken drizzled with the sauce, garnished with fresh parsley. This method keeps your meal quick and tasty, perfect for a cozy dinner! To ensure your chicken cooks evenly, use a meat thermometer. The chicken should reach 165°F. This keeps it juicy and safe to eat. Cook on medium heat for about 6-7 minutes on each side. This will give you a nice, golden crust. For flavor, I recommend cremini or button mushrooms. They add a rich taste to the sauce. Clean the mushrooms with a damp cloth, not water. This keeps them from getting soggy. Slice them evenly for even cooking. The sauce should be creamy, not too thick. To achieve this, stir in the cream slowly. Let it simmer gently. This helps the sauce thicken just right. If it's too thick, add a splash of chicken broth. Adjust the seasoning to your liking. Taste as you cook. Add salt and pepper until it suits your palate. Fresh herbs can also brighten the flavor. Garnish your dish with fresh parsley. It adds color and freshness. Simply chop it finely and sprinkle on top. For sides, try serving with rice or pasta. These absorb the sauce well. Steamed veggies or a salad also pair nicely. They add a healthy crunch to your meal. Pro Tips Use Fresh Herbs: Fresh thyme and parsley can elevate the flavor profile of your mushroom cream sauce. Add them at the end of cooking for the best taste. Perfectly Cooked Chicken: To ensure your chicken is juicy, use a meat thermometer. The internal temperature should reach 165°F (75°C). Deglaze for Flavor: Don't skip scraping the bottom of the skillet after adding chicken broth. This captures the tasty browned bits, enhancing the sauce's flavor. Customize Your Mushrooms: Experiment with different types of mushrooms like shiitake or portobello for a unique twist on the sauce. {{image_2}} You can change the cream to make it lighter. Use light cream for fewer calories. Sour cream adds a tangy taste. For a rich flavor, blend in cheese, like Parmesan or cream cheese. This makes the sauce creamy and delicious. Chicken breasts are great, but thighs add more flavor. You can also use other cuts, like drumsticks or wings. If you want a vegetarian option, try mushrooms or tofu. Both options work well with the sauce. Herbs and spices can change the taste a lot. Add rosemary or basil for a fresh twist. You can also toss in veggies like spinach or bell peppers. They boost nutrition and taste great in the sauce. To store leftovers, let the chicken cool down first. Place it in an airtight container. This helps keep the chicken fresh. You can store it in the fridge for up to three days. Make sure to eat it within that time. When you reheat, keep the flavor intact. You can use a microwave or stovetop. For the microwave, heat it in short bursts. Check it often to avoid drying out. For stovetop, add a splash of broth. Heat it on low until warm. Stir occasionally to keep it juicy. Yes, you can freeze Skillet Chicken Mushroom Cream Sauce! First, let it cool completely. Then, use a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. It takes about 10 minutes to prep and 20 minutes to cook. The total time is 30 minutes. This quick meal is perfect for busy nights when you want something tasty. Yes, you can use frozen chicken. Just make sure to cook it longer. Start at a low heat to thaw it safely. After that, raise the heat to cook it through. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safety. Pair this dish with simple sides like: - Mashed potatoes - Rice - Steamed vegetables - Fresh salad These sides complement the creamy sauce well and make the meal more filling. Yes, you can make this recipe gluten-free. Use gluten-free chicken broth. For a dairy-free version, swap heavy cream with coconut cream or cashew cream. Both options will keep the sauce rich and tasty. This recipe for Skillet Chicken Mushroom Cream Sauce combines simple ingredients and easy steps. You season chicken breasts and cook them until golden. Then, you make a rich mushroom cream sauce with garlic and herbs. Remember, you can adjust flavors and sauces to suit your taste. This dish is versatile and perfect for various diets. You can even store leftovers for later enjoyment. Enjoy creating this meal, and share your results!

Savory Skillet Chicken with Mushroom Cream Sauce

A delicious chicken dish cooked in a creamy mushroom sauce, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced (cremini or button)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 2 chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.
  • Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, melt the butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are tender and have released their moisture.
  • Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
  • Pour in the chicken broth and scrape any brown bits from the bottom of the skillet for added flavor. Let it simmer for 2-3 minutes.
  • Reduce the heat to low, slowly stir in the heavy cream, thyme, and parsley. Let the sauce simmer for another 3-5 minutes, until it thickens slightly. Season with additional salt and pepper if needed.
  • Return the chicken to the skillet, spoon some sauce over the chicken, and let it simmer for an additional 2 minutes to heat through.
  • Serve the chicken drizzled with mushroom cream sauce, garnished with fresh parsley.

Notes

Serve with fresh parsley for garnish.
Keyword chicken, cream sauce, mushroom, skillet