Why You’ll Love This Recipe

I love this dish because it feels restaurant-worthy, but it’s simple enough for a weeknight. The sauce is silky and flavorful, thanks to the combination of garlic, cream, and mushrooms. Plus, since it’s all cooked in one pan, cleanup is quick and easy. I can serve it over pasta, rice, or mashed potatoes, making it a versatile go-to meal in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
½ teaspoon paprika
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, for garnish

Directions

I start by seasoning the chicken breasts with salt, pepper, and paprika. In a large skillet, I heat the olive oil and butter over medium-high heat. I sear the chicken on both sides until golden brown, about 4–5 minutes per side. I remove the chicken from the skillet and set it aside.

Next, I add the sliced mushrooms to the same pan, cooking until they’re browned and tender. I stir in the garlic and thyme, letting them cook for about 1 minute until fragrant.

I pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Then I stir in the heavy cream and Parmesan, letting the sauce simmer for 2–3 minutes until slightly thickened.

Finally, I return the chicken to the pan, spoon the sauce over the top, and let it simmer for another 5–7 minutes until the chicken is fully cooked through. I finish with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe serves 4 people.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Sometimes I add spinach or sun-dried tomatoes for extra color and flavor. For a lighter version, I swap the heavy cream for half-and-half. If I want more depth, I use a splash of white wine instead of some of the chicken broth. I’ve also tried it with chicken thighs, which stay extra juicy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop with a splash of broth or cream to keep the sauce smooth. The microwave works too, but I prefer the stovetop so the chicken stays tender.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs work perfectly and are even juicier than breasts. I just adjust the cooking time as needed.

Can I make this dairy-free?

I’ve made it with coconut milk and skipped the Parmesan, and it still turns out delicious with a slightly different flavor.

Can I freeze this dish?

I don’t recommend freezing creamy sauces—they tend to separate when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

What mushrooms work best?

I like baby bella or cremini mushrooms for a deep, earthy flavor, but white button mushrooms also work well.

What should I serve this with?

It’s amazing over pasta, rice, or mashed potatoes. I also love it with crusty bread to soak up the creamy sauce.

Conclusion

One-Pan Creamy Chicken & Mushrooms is one of those recipes that never lets me down. It’s easy, flavorful, and comforting, with a rich sauce that turns simple chicken into something special. Whether I’m cooking for family or just myself, this dish always feels like a little indulgence made simple.