This creamy chicken and mushrooms skillet combines pan-seared chicken breast and a creamy garlic mushroom sauce. Ready in 30 minutes, this version uses white mushrooms, unsalted butter, heavy cream, and parsley for a straightforward one-pan dinner.
Why You'll Love This Chicken and Mushrooms Skillet
- No flour coating: The chicken goes straight into the skillet after seasoning.
- A simple sauce: Heavy cream brings the sauce together without wine, broth, or cheese.
- Four portions from two breasts: Slicing the chicken horizontally creates four cutlets that cook in one batch.
I often make this when I want a dinner that feels familiar and easy to count on. Chicken breast and mushrooms are a combination I come back to, and I like being able to cook the sauce in the same skillet. My creamy Tuscan chicken is another recipe I turn to when I feel like chicken with a creamy sauce.
Here, the mushrooms cook down before the cream goes in, so the sauce picks up their flavor without becoming diluted by excess liquid. The chicken returns only after the sauce has thickened slightly. If you enjoy the pan-searing part of this recipe, my cast-iron chicken breast is another way to prepare it.
Key Ingredients in Chicken and Mushrooms
You'll find the exact measurements in the recipe card below. These are the ingredients that give this version its flavor and texture.
- Chicken breasts: Slice each breast horizontally into two thinner cutlets. This gives you four portions and helps the chicken cook more evenly than leaving the breasts whole.
- White mushrooms and garlic: Sliced white mushrooms provide the main flavor of the sauce, while sliced garlic adds a gentle garlic note. Cook the mushrooms until most of their released liquid has evaporated before adding the cream.
- Unsalted butter, olive oil, and seasoning: The butter adds richness, and the oil is used alongside it to sear the chicken. Unsalted butter lets the measured salt season the chicken and mushrooms separately.
- Heavy cream and parsley: Heavy cream gives the sauce its body without flour. Chopped parsley goes into the skillet before the cream, with a little extra available for serving if you like.
How to Make Chicken and Mushrooms
The recipe card below has the full measurements and timings. Here's how the dish comes together.
1. Prepare the chicken: Slice the breasts horizontally into thinner cutlets and season both sides with salt and black pepper.
2. Sear the cutlets: Heat the butter and olive oil in a large skillet, then cook the chicken until golden and cooked through. Transfer them to a plate while you make the sauce.
3. Make the mushroom sauce: Briefly cook the garlic in the same skillet, then add the mushrooms and their seasoning. Once most of the mushroom liquid has evaporated, stir in the parsley, followed by the cream. Simmer gently until slightly thickened.
4. Finish in the sauce: Return the chicken to the skillet, turn it to coat, and simmer briefly. Spoon the mushrooms and sauce over the chicken to serve.
Tips for the Best Chicken and Mushrooms
- Dry the chicken first: Pat the cutlets dry before seasoning so their surfaces can brown in the skillet.
- Give the mushrooms room: Spread them around the pan and let their moisture cook away. Adding cream while the pan still holds plenty of mushroom liquid can leave the sauce thinner than intended.
- Watch the garlic: It only needs a brief cook before the mushrooms go in. If it starts coloring quickly in the hot skillet, lower the heat to keep it from burning.
Storage
I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and mushroom sauce gently in a skillet until heated through, keeping the heat low so the sauce stays smooth.
What to Serve With Chicken and Mushrooms
I like serving it with buttered rice or ciabatta bread to soak up the sauce. Add sautéed zucchini for a vegetable side.
Try These Chicken Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Creamy Chicken and Mushrooms Skillet
Ingredients
- 2 chicken breasts
- ¾ teaspoon salt - divided for chicken and mushrooms
- ½ teaspoon freshly ground black pepper - divided for chicken and mushrooms
- 1 teaspoon extra virgin olive oil
- 40 g unsalted butter
- 1 garlic clove - sliced
- 200 g white mushrooms - sliced
- 2 tablespoons chopped parsley - plus extra for garnish if desired
- 200 ml heavy cream
Instructions
- Slice 2 chicken breasts horizontally through the middle to make 4 thinner cutlets. Season both sides with ½ teaspoon salt and ¼ teaspoon Freshly ground black pepper.
- Heat 1 teaspoon extra virgin olive oil and 40 g unsalted butter in a large skillet over medium-high heat. Add all 4 cutlets in a single layer and cook for 5-6 minutes per side, until golden and the thickest part reaches 74 °C. Transfer to a plate.
- Add 1 garlic clove, sliced, to the same skillet and cook for about 30 seconds, until fragrant.
- Add 200 g white mushrooms, sliced, ¼ teaspoon salt and ¼ teaspoon Freshly ground black pepper. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and most of their liquid has evaporated.
- Stir in the 2 tablespoons chopped parsley and cook for 1 minute.
- Pour in the 200 ml heavy cream and stir well. Keep the heat gentle and simmer for 2-3 minutes, until the sauce thickens slightly.
- Return the chicken to the skillet and turn it in the sauce to coat. Simmer gently for another 2-3 minutes.
- Serve the chicken with the mushrooms and sauce spooned over it. Garnish with extra chopped parsley if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Best chicken dish ever! The mushroom sauce is incredible.