Skillet Chicken and Mushroom Sauce

Tender, juicy chicken breasts smothered in a creamy mushroom sauce—what could be more comforting? This skillet chicken with mushroom sauce is a simple yet luxurious dish that feels like a restaurant-quality meal, but it’s perfect for a weeknight dinner. With earthy mushrooms, savory herbs, and a rich, creamy sauce, it’s a dish that hits all the right notes, especially when paired with mashed potatoes or rice. The best part? It’s all made in one skillet, making cleanup a breeze.

This recipe is a personal favorite because it brings together the hearty flavors of chicken and mushrooms in a way that’s comforting and satisfying. Growing up, mushrooms were always a staple in our kitchen, and this dish reminds me of family dinners where we’d gather around the table to enjoy something warm and flavorful. If you love simple, home-cooked meals with rich flavors, this skillet chicken is sure to become a regular in your household.

Why You’ll Love This Recipe:

  • One-Pan Wonder: Everything comes together in a single skillet, which means fewer dishes and a quicker cleanup!
  • Comforting Flavors: Creamy, earthy mushrooms combined with tender chicken make this dish perfect for a cozy night in.
  • Customizable: This dish pairs wonderfully with various sides like mashed potatoes, rice, or even pasta. You can also switch up the herbs or add veggies like spinach for extra nutrition.
  • Quick and Easy: With just 10 minutes of prep and 20 minutes of cook time, you’ll have a restaurant-quality meal on the table in no time!

INGREDIENTS YOU’LL NEED:

  • 4 boneless, skinless chicken breasts: You can also use chicken thighs if you prefer a juicier cut.
  • 2 tbsp olive oil: For searing the chicken.
  • 1 tbsp unsalted butter: Adds richness to the sauce and helps sauté the veggies.
  • 8 oz mushrooms, sliced: Cremini, button, or baby bella mushrooms work great here.
  • 1 cup chicken broth: Helps create the base for the sauce and deglaze the pan.
  • ½ cup heavy cream: For that signature creamy texture.
  • 1 small onion, finely chopped: Adds a mild sweetness and depth to the sauce.
  • 2 garlic cloves, minced: Provides a nice punch of flavor.
  • 1 tsp thyme (fresh or dried): Thyme complements the earthiness of the mushrooms perfectly.
  • ½ tsp salt: For seasoning.
  • ½ tsp black pepper: Adds a little kick and balances the flavors.
  • 1 tbsp fresh parsley, chopped (optional for garnish): Adds a fresh pop of color and flavor.

HOW TO MAKE SKILLET CHICKEN AND MUSHROOM SAUCE:

STEP-BY-STEP INSTRUCTIONS:

1. Season the Chicken:

Start by generously seasoning both sides of the chicken breasts with salt and pepper. This simple step is crucial to building flavor right from the start.

2. Cook the Chicken:

In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the chicken breasts. Cook for 6-7 minutes on each side until they are golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Once done, remove the chicken from the skillet and set it aside on a plate. Don’t worry about the brown bits left in the skillet—those are flavor gold!

3. Sauté the Vegetables:

In the same skillet, melt the butter. Add the chopped onions and minced garlic, sautéing for 2-3 minutes until softened and fragrant. Next, toss in the sliced mushrooms and thyme. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are golden and tender.

4. Make the Sauce:

Once the mushrooms are beautifully browned, pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s where all the flavor is! Let the broth simmer for 2-3 minutes to reduce slightly. Then, stir in the heavy cream and continue cooking for another 2-3 minutes until the sauce thickens.

5. Combine the Chicken:

Return the chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over the chicken to coat it. Let everything simmer together for 3-4 minutes to warm the chicken and meld the flavors.

6. Serve:

For an extra touch of freshness, garnish the dish with chopped parsley. Serve hot with your favorite sides like mashed potatoes, rice, or a piece of crusty bread to soak up that delicious sauce.

HELPFUL TIPS:

  • Perfectly Cooked Chicken: If you’re worried about overcooking the chicken, use a meat thermometer to ensure it reaches 165°F. This way, you’ll get perfectly cooked chicken every time.
  • Use a Variety of Mushrooms: Feel free to mix in different mushrooms, such as shiitake or oyster mushrooms, for added depth of flavor.
  • Brighten It Up: For a touch of acidity, squeeze a bit of lemon juice into the sauce right before serving. It’ll help balance the richness of the cream.

DETAILS:

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Dinner, Main Course
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten-Free

NOTES:

  • For a dairy-free version, you can substitute coconut cream for the heavy cream. The flavor will be slightly different, but it will still be deliciously creamy.
  • Leftover sauce can be used as a base for pasta or poured over steamed vegetables for a quick lunch the next day.

NUTRITIONAL INFORMATION (Per Serving):

  • Calories: ~350 kcal
  • Protein: 35g
  • Fat: 20g
  • Carbohydrates: 5g
  • Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs work just as well and often stay juicier. You may need to adjust the cooking time slightly, as thighs usually take a bit longer to cook through.

Q: Can I make this dish ahead of time?

A: Yes! You can cook the chicken and make the sauce ahead of time. When ready to serve, reheat everything in the skillet until warmed through. You may need to add a splash of broth or cream to loosen up the sauce.

Q: Can I add other vegetables to the dish?

A: Definitely! Spinach or kale would make great additions. Just toss them in when you add the mushrooms, and they’ll wilt beautifully into the sauce.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and sauce in a skillet over medium heat until heated through. Add a splash of chicken broth or cream to loosen up the sauce if needed.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy, comforting meals:

Conclusion:

This Skillet Chicken and Mushroom Sauce is the ultimate comfort food that comes together quickly and easily. Whether you’re a beginner in the kitchen or an experienced home cook, this recipe is sure to please everyone at the table. Plus, with minimal cleanup and a rich, satisfying sauce, it’s a dish you’ll find yourself coming back to time and again!

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Skillet Chicken and Mushroom Sauce


  • Author: Martha

Description

Tender, juicy chicken breasts smothered in a creamy mushroom sauce—what could be more comforting? This skillet chicken with mushroom sauce is a simple yet luxurious dish that feels like a restaurant-quality meal, but it’s perfect for a weeknight dinner. With earthy mushrooms, savory herbs, and a rich, creamy sauce, it’s a dish that hits all the right notes, especially when paired with mashed potatoes or rice. The best part? It’s all made in one skillet, making cleanup a breeze.

This recipe is a personal favorite because it brings together the hearty flavors of chicken and mushrooms in a way that’s comforting and satisfying. Growing up, mushrooms were always a staple in our kitchen, and this dish reminds me of family dinners where we’d gather around the table to enjoy something warm and flavorful. If you love simple, home-cooked meals with rich flavors, this skillet chicken is sure to become a regular in your household.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts: You can also use chicken thighs if you prefer a juicier cut.
  • 2 tbsp olive oil: For searing the chicken.
  • 1 tbsp unsalted butter: Adds richness to the sauce and helps sauté the veggies.
  • 8 oz mushrooms, sliced: Cremini, button, or baby bella mushrooms work great here.
  • 1 cup chicken broth: Helps create the base for the sauce and deglaze the pan.
  • ½ cup heavy cream: For that signature creamy texture.
  • 1 small onion, finely chopped: Adds a mild sweetness and depth to the sauce.
  • 2 garlic cloves, minced: Provides a nice punch of flavor.
  • 1 tsp thyme (fresh or dried): Thyme complements the earthiness of the mushrooms perfectly.
  • ½ tsp salt: For seasoning.
  • ½ tsp black pepper: Adds a little kick and balances the flavors.
  • 1 tbsp fresh parsley, chopped (optional for garnish): Adds a fresh pop of color and flavor.

Instructions

1. Season the Chicken:

Start by generously seasoning both sides of the chicken breasts with salt and pepper. This simple step is crucial to building flavor right from the start.

2. Cook the Chicken:

In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the chicken breasts. Cook for 6-7 minutes on each side until they are golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Once done, remove the chicken from the skillet and set it aside on a plate. Don’t worry about the brown bits left in the skillet—those are flavor gold!

3. Sauté the Vegetables:

In the same skillet, melt the butter. Add the chopped onions and minced garlic, sautéing for 2-3 minutes until softened and fragrant. Next, toss in the sliced mushrooms and thyme. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are golden and tender.

4. Make the Sauce:

Once the mushrooms are beautifully browned, pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s where all the flavor is! Let the broth simmer for 2-3 minutes to reduce slightly. Then, stir in the heavy cream and continue cooking for another 2-3 minutes until the sauce thickens.

5. Combine the Chicken:

Return the chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over the chicken to coat it. Let everything simmer together for 3-4 minutes to warm the chicken and meld the flavors.

6. Serve:

For an extra touch of freshness, garnish the dish with chopped parsley. Serve hot with your favorite sides like mashed potatoes, rice, or a piece of crusty bread to soak up that delicious sauce.

Notes

  • For a dairy-free version, you can substitute coconut cream for the heavy cream. The flavor will be slightly different, but it will still be deliciously creamy.
  • Leftover sauce can be used as a base for pasta or poured over steamed vegetables for a quick lunch the next day.

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