Chicken Mushroom Skillet Creamy (Printable)

Juicy chicken and mushrooms simmered in a luscious garlic cream sauce, perfect for weeknight meals.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour (or gluten-free substitute)
05 - 2 tablespoons olive oil

→ Vegetables

06 - 9 oz cremini or white mushrooms, sliced
07 - 1 small yellow onion, finely chopped
08 - 3 cloves garlic, minced

→ Sauce

09 - ½ cup chicken broth (certified gluten-free if required)
10 - 1 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Salt and pepper to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley

# How To Make:

01 - Pat chicken breasts dry. Season evenly with salt and black pepper, then dust with flour.
02 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 4 to 5 minutes per side until golden and fully cooked. Remove to a plate and loosely cover.
03 - In the same skillet, add sliced mushrooms and chopped onion. Cook 5 to 7 minutes until softened and golden. Add garlic and cook 1 minute until fragrant.
04 - Pour in chicken broth, scraping the skillet to loosen browned bits. Simmer for 2 minutes.
05 - Reduce heat to medium-low. Stir in heavy cream, Dijon mustard, and thyme. Simmer 3 to 4 minutes until sauce thickens slightly.
06 - Mix in Parmesan cheese until melted. Return chicken and juices to skillet. Simmer 2 to 3 minutes, spooning sauce over chicken.
07 - Taste and season with additional salt and pepper as needed.
08 - Sprinkle chopped fresh parsley before serving.

# Expert Tips:

01 -
  • Ready in under 45 minutes without any fussy techniques or ingredient hunting.
  • The kind of dinner that tastes like you spent all afternoon cooking but you absolutely did not.
  • Naturally gluten-free with simple swaps, so it works for almost anyone at your table.
02 -
  • The chicken is done when it reaches 165°F in the thickest part—using a meat thermometer takes all the guesswork out of this step and guarantees no dry chicken.
  • If your sauce breaks or looks separated when you add the cream, turn off the heat and whisk vigorously; cream that's too cold hitting too-hot liquid can sometimes separate, but a little whisking fixes it immediately.
  • Don't let the cream boil hard; a gentle simmer is all you need for a silky sauce that doesn't split.
03 -
  • Freshly grated Parmesan melts into the sauce like nothing else—pre-shredded cheese has anti-caking agents that prevent it from becoming silky.
  • If you're making this for someone who might be worried about dairy, use full-fat Greek yogurt instead of heavy cream for nearly the same richness with a lighter feel.

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