Creamy Chicken and Mushrooms Skillet
This creamy chicken and mushrooms skillet combines golden pan-seared chicken breast with sliced white mushrooms in a creamy garlic sauce. Made with butter, heavy cream, and parsley, this one-pan dinner is ready in 30 minutes, with no wine, broth, or flour needed for the sauce.
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
Pan size and timing: Use a skillet wide enough to hold all four cutlets in one layer. The 25-minute cooking time is based on searing them together; cooking in batches will take longer.
Sauce consistency: Let most of the mushroom liquid evaporate before adding the cream. Once the cream is in, maintain a gentle simmer rather than a vigorous boil.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet until heated through.
Nutrition
Calories: 394kcal | Carbohydrates: 4g | Protein: 27g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 151mg | Sodium: 586mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1193IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg
