Rich Creamy Mushroom Chicken Skillet Dinner (Print Version)

Whip up a comforting creamy mushroom chicken dinner. Tender chicken in a savory, silky sauce. So easy for weeknights, even with kitchen chaos!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy

# Ingredients:

→ Main Players

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs total)
02 - 1 lb cremini mushrooms, sliced

→ Flavor Foundation

03 - 1 yellow onion, diced
04 - 4-5 cloves garlic, minced
05 - 2 tbsp olive oil
06 - Salt and freshly ground black pepper, to taste

→ Creamy Sauce Essentials

07 - 1 cup chicken broth (low sodium preferred)
08 - 1 cup heavy cream
09 - 1/2 cup freshly grated Parmesan cheese

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get your chicken ready. Pat those chicken breasts super dry with paper towels; this is key for a good sear, honestly. Then, season them generously with salt and black pepper on both sides. Next, slice your mushrooms and dice your onion and garlic. I like to have everything prepped and ready to go before I even turn on the stove. It makes the whole process so much smoother and less chaotic, which is a big win in my kitchen!
02 - Heat a large skillet, preferably a cast iron or heavy-bottomed one, over medium-high heat with a good glug of olive oil. Once it’s shimmering, carefully add the chicken breasts. Don't overcrowd the pan; cook them in batches if you need to. Sear for about 4-5 minutes per side, until they're golden brown and cooked through. The kitchen will start to smell amazing right about now! Once done, remove the chicken from the skillet and set it aside on a plate, loosely tented with foil. Those browned bits in the pan? That's flavor gold, my friend!
03 - Reduce the heat to medium. Add a tiny bit more olive oil if the pan looks dry. Toss in your diced onions and cook them until they soften and become translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Oh, the smell! It's that moment when you know something delicious is brewing. Be careful not to burn the garlic; it can turn bitter so quickly. Stir constantly here, that's my personal mantra.
04 - Now, pile those sliced mushrooms into the skillet. They might seem like a lot, but trust me, they'll cook down significantly. Sauté them for about 5-7 minutes, stirring occasionally, until they release their liquid and start to brown. This browning adds so much depth to the creamy mushroom chicken sauce. Don't rush this step; letting them get a good color is important for flavor, I've learned that the hard way by pulling them off too early.
05 - Pour in the chicken broth and bring it to a simmer, scraping up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it's where all that extra flavor comes from! Let it simmer for a couple of minutes to reduce slightly, then stir in the heavy cream. Bring it back to a gentle simmer and let it thicken slightly, about 3-5 minutes. Season with more salt and pepper to taste. This is where I often do a little taste test and adjust things, maybe a little more salt, maybe a tiny pinch of red pepper flakes for a subtle kick.
06 - Return the cooked chicken breasts to the skillet, nestling them into that luscious creamy mushroom chicken sauce. Spoon some of the sauce over the chicken to ensure every piece is coated. Sprinkle generously with freshly grated Parmesan cheese and fresh parsley. Let it simmer gently for another 2-3 minutes, allowing the cheese to melt and the flavors to meld. The sauce will coat the back of a spoon beautifully, and the chicken will be tender and juicy. Serve immediately and watch it disappear!

# Notes:

01 - Always pat your chicken dry before searing; it’s the secret to that beautiful golden crust, which I learned after many sad, pale chicken attempts.
02 - Don't overcrowd your pan when searing or sautéing; give everything space, or it’ll steam instead of brown, a mistake I still sometimes make when I'm in a hurry.
03 - Freshly grated Parmesan is non-negotiable for this creamy mushroom chicken sauce; the pre-shredded stuff just doesn't melt right and can make the sauce grainy.
04 - For an extra pop of flavor, a tiny squeeze of lemon juice at the very end can brighten the whole dish!

# Equipment Needed:

01 - Large skillet (cast iron or heavy-bottomed)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 10g
Protein: 35g

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