One-Pan Creamy Chicken & Mushrooms
Juicy chicken cooked in a rich, creamy mushroom sauce—all in one pan for an easy and delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing / One-Pan
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken & Sauce:
4 boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
8 oz mushrooms, sliced (button or cremini)
3 cloves garlic, minced
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon dried thyme (or 1 tbsp fresh)
Fresh parsley, chopped (for garnish)
Instructions
Season chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate.
In the same skillet, melt butter. Add sliced mushrooms and cook for 5–6 minutes until browned.
Stir in garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits. Simmer for 2–3 minutes.
Reduce heat to medium-low. Add heavy cream, Parmesan, and thyme. Stir until sauce thickens slightly.
Return chicken to the pan and simmer in the sauce for 5 minutes.
Garnish with fresh parsley and serve warm over pasta, rice, or mashed potatoes.
Notes
Use boneless chicken thighs for a juicier cut.
Add spinach or sun-dried tomatoes for extra flavor and texture.
For a lighter version, substitute half-and-half or evaporated milk for the cream.
Gluten-free if served without pasta or with gluten-free sides.
Store leftovers in an airtight container for up to 3 days.
Find it online: https://allrecipesmade.com/one-pan-creamy-chicken-mushrooms/
