If you’re craving a comforting, elegant dinner that’s surprisingly simple to pull together, then you are going to adore this Creamy Mushroom Chicken Skillet Recipe. It’s one of those recipes I turn to when I want something indulgent but fuss-free – creamy mushroom sauce with tender chicken breasts, all cooked in one pan! Trust me, once you try this, it’ll be a new favorite for your weeknight rotation, and maybe even for company meals too.
Why You’ll Love This Recipe
- One-Pan Wonder: You’ll only need one skillet, which makes clean-up a breeze after a delicious meal.
- Rich, Creamy Sauce: The mushroom sauce is decadently creamy thanks to cream, parmesan, and a splash of white wine.
- Tender Chicken: Thinly sliced chicken breasts cook quickly and stay juicy under the luscious sauce.
- Family Favorite: My family literally goes crazy for this – it’s comfort food that feels special.
Ingredients You’ll Need
I love that the ingredients for this Creamy Mushroom Chicken Skillet Recipe are straightforward and easy to find. The combination makes a sauce that’s luscious but balanced, with lovely umami from the mushrooms and parmesan. Pro tip: look for fresh, firm mushrooms and a good-quality parmesan for the best flavor.
- Chicken breasts: Boneless and skinless work best; I slice them into thin steaks so they cook evenly and quickly.
- Salt & black pepper: Simple seasoning that really brings out the flavors without overpowering.
- Flour: This light dusting helps create a beautiful crust on the chicken and thickens the sauce a touch.
- Unsalted butter: Adds richness without too much salt; I split the amount for cooking chicken and mushrooms.
- Mushrooms: I often use button or Swiss brown, sliced thick for nice texture and color once sautéed.
- Garlic cloves: Freshly minced garlic gives just the right aromatic kick.
- Dry white wine: This is optional but really uplifts the sauce with a subtle acidity and complexity.
- Chicken or vegetable stock: Use low-sodium so you can control the seasoning in the sauce better.
- Thickened/heavy cream: Full fat is key here; it makes the sauce irresistibly creamy.
- Parmesan: Freshly grated parmesan melts beautifully and adds savory depth.
- Chives: Thinly sliced for garnish, but you can swap in parsley or green onions if you prefer.
Variations
I love experimenting with this Creamy Mushroom Chicken Skillet Recipe to suit whatever mood or ingredient availability I have. You can easily switch things up and still get a fantastic result – don’t be shy to personalize!
- Mushroom mix-up: I once tried a combo of cremini and shiitake mushrooms, which brought a deeper, earthier flavor that my husband absolutely loved.
- Non-dairy option: Swap cream for coconut cream and use nutritional yeast instead of parmesan for a vegan-friendly twist.
- Herbs: If you’re out of chives, fresh parsley or thyme are wonderful alternatives that add a fresh pop of flavor.
- Spicy kick: Sometimes I add a pinch of red pepper flakes for a subtle heat that pairs surprisingly well with the creaminess.
How to Make Creamy Mushroom Chicken Skillet Recipe
Step 1: Prep and Dust the Chicken
First things first, I slice the chicken breasts horizontally to create four thin steaks – this helps them cook evenly without drying out. Then I pat them dry and sprinkle salt and pepper on both sides. Next, dust each piece with flour evenly, using your fingers to make sure every inch is coated. This step is my secret for that crispy, golden crust that holds the sauce so beautifully. Don’t skip it; it makes a huge difference!
Step 2: Brown the Chicken
Heat 15g of butter in a large non-stick skillet over medium-high heat. When it’s hot and bubbly, add the chicken. Cook each side for about 2 ½ minutes until you get a nice golden crust and the chicken is just cooked through. Avoid overcrowding the pan so the chicken browns instead of steams. Once done, remove it, cover loosely with foil or a plate to keep warm.
Step 3: Sauté Mushrooms and Garlic
In that same pan, add the remaining butter and crank up the heat to high. Toss in your sliced mushrooms and cook for about 4 minutes, letting them brown at the edges. This step fills your kitchen with that irresistible earthy aroma. Add the minced garlic, along with a pinch of salt and pepper, then cook for another minute until the mushrooms and garlic are golden—watch carefully so the garlic doesn’t burn; it should be fragrant and lightly toasted.
Step 4: Deglaze with White Wine
Pour in the dry white wine, and listen for that satisfying sizzle! Use a wooden spoon to scrape the bottom of the pan and lift all those tasty browned bits stuck there. Cook for about 30 seconds until the wine mostly evaporates and the sharp alcohol smell is gone. This deglazing step really layers in flavor for your sauce.
Step 5: Build Your Creamy Sauce
Add the chicken stock next, letting it simmer vigorously for a minute so it reduces nicely. Then lower the heat to medium and pour in the thickened cream. Let it gently simmer for about 2 minutes, stirring occasionally, until the sauce thickens just a bit and becomes luscious. Finally, stir in the freshly grated parmesan, then taste and adjust seasoning with salt and pepper. This part is pure magic—the sauce no longer needs any help!
Step 6: Finish and Serve
Return the chicken pieces to the pan and let them warm through in the sauce for 30 seconds. Sprinkle on the finely sliced chives for a fresh herbal hit and serve straight from the skillet for that cozy, homemade vibe. Or plate individually and generously spoon the sauce over each piece. I love serving this with mashed potatoes—it’s perfect for soaking up all that rich, creamy sauce!
Pro Tips for Making Creamy Mushroom Chicken Skillet Recipe
- Thinly Slice Chicken: I learned that slicing the breasts horizontally helps the chicken cook fast and stay juicy—avoids that dry rubbery texture.
- Don’t Skip the Flour Dusting: It creates a subtle crust that keeps the sauce from sliding off and gives a lovely texture contrast.
- Use Fresh Parmesan: Pre-grated cheese has its place, but freshly grated parmesan melts way better and boosts the sauce flavor dramatically.
- Deglaze with Wine or Stock: Always deglaze your pan after sautéing mushrooms—it captures all those browned bits for richer flavor in your sauce.
How to Serve Creamy Mushroom Chicken Skillet Recipe
Garnishes
I usually top this dish with fresh chives for a mild onion flavor and a pop of green color. Sometimes, I grab some parsley or basil if chives aren’t available. A little sprinkle of extra parmesan right before serving is also a nice touch for parmesan lovers like me.
Side Dishes
This creamy mushroom chicken is a dream with classic mashed potatoes or fluffy rice to soak up the sauce. I’ve also served it alongside buttered egg noodles or crusty bread for a rustic twist. Roasted veggies like asparagus or green beans make a fresh, bright foil that balances the richness.
Creative Ways to Present
For special dinners, I sometimes plate the chicken over a nest of garlic sautéed spinach or creamy polenta, then spoon the mushroom sauce on top. It looks beautiful and feels elegant without extra fuss. Serving it family-style in the skillet is also warm and inviting for casual get-togethers.
Make Ahead and Storage
Storing Leftovers
I usually transfer any leftovers into an airtight container and store in the fridge for up to 3 days. The flavors actually deepen overnight—though the sauce thickens, just stir in a splash of stock or cream when reheating to loosen it back up.
Freezing
I’ve frozen this dish a couple of times and it holds up well. Freeze it in portion-sized containers without the garnish. When thawing, do so overnight in the fridge and reheat gently on the stovetop with a little added stock or cream to refresh the sauce’s creaminess.
Reheating
To reheat, I warm it slowly in a pan over medium-low heat to avoid breaking the cream sauce, adding a splash of chicken stock if it feels too thick. Microwaving works in a pinch but keep the heat gentle and stir halfway through.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Boneless, skinless chicken thighs will work beautifully and often stay juicier than breasts. Just adjust the cooking time slightly—since thighs can be thicker—and ensure they cook through to an internal temperature of 165°F (74°C).
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What if I don’t have white wine? Can I skip it?
You can substitute extra chicken stock instead of white wine if you prefer or don’t have it on hand. The wine adds a lovely acidity and depth, but the sauce will still be rich and flavorful without it.
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Is this recipe gluten-free?
Not as is, since it uses all-purpose flour to dust the chicken. But you can easily swap in gluten-free flour or cornstarch to make this Creamy Mushroom Chicken Skillet Recipe gluten-free without sacrificing that crispy crust.
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Can I make this recipe dairy-free?
Yes! Use dairy-free butter or olive oil for cooking, substitute coconut cream or cashew cream for heavy cream, and try nutritional yeast in place of parmesan to maintain a cheesy flavor.
Final Thoughts
This Creamy Mushroom Chicken Skillet Recipe has been a game-changer in my kitchen. It’s that perfect blend of luxurious and simple that makes dinner feel special without the stress. I love how the crispy chicken pairs with that creamy, savory sauce—and how quick it all comes together on busy nights. I really hope you give it a try and that it becomes one of those dishes you turn to again and again, just like I do. Happy cooking!
Print
Creamy Mushroom Chicken Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This Chicken with Creamy Mushroom Sauce recipe combines tender, lightly-floured chicken breasts cooked to a golden crisp with a rich, elegant mushroom sauce made from sautéed mushrooms, garlic, white wine, chicken stock, cream, and parmesan. Perfect for a quick yet impressive dinner, it pairs beautifully with mashed potatoes or rice to soak up the luscious sauce.
Ingredients
Chicken
- 2 large chicken breasts, boneless skinless (~600-700g / 1.2 – 1.4 lb total)
- 1/2 tsp salt
- Black pepper, to taste
- 1/4 cup flour
- 15g / 1 tbsp unsalted butter
Mushroom Sauce
- 30g / 2 tbsp unsalted butter
- 300g / 10 oz mushrooms (button or Swiss brown), sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or substitute additional chicken stock)
- 1/2 cup low sodium chicken or vegetable stock
- 1 cup full fat thickened / heavy cream
- 1/2 cup finely and freshly grated parmesan
- 2 tbsp chives, finely sliced (optional; can substitute parsley or green onions or omit)
Instructions
- Split breast: Cut each chicken breast in half horizontally to create 4 thin steaks total, allowing them to cook quickly and evenly.
- Dust with flour: Sprinkle each side of the chicken steaks with salt and pepper, then dust with flour. Use your fingers to coat all surfaces evenly to create a lightly-floured crust that crisps up when cooked.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove chicken from pan, cover loosely to keep warm.
- Cook mushrooms: In the same pan, add the remaining 30g butter and increase heat to high. Add sliced mushrooms and cook for 4 minutes until they start to turn golden brown on the edges.
- Add garlic: Add minced garlic along with a pinch of salt and pepper, cooking for another minute until the mushrooms and garlic are fragrant and golden.
- Deglaze skillet: Pour in the white wine; it will bubble and steam. Cook for about 30 seconds while scraping the bottom of the pan to loosen browned bits, until the wine mostly evaporates and the alcohol smell dissipates.
- Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute to reduce it mostly. Then add heavy cream, reduce heat to medium, and simmer for 2 minutes until sauce thickens slightly.
- Add parmesan: Stir in the finely grated parmesan cheese, then taste and adjust seasoning with salt and pepper as needed.
- Finish chicken in sauce: Return the cooked chicken steaks to the pan with the sauce for 30 seconds to warm through. Garnish with sliced chives and serve directly from the pan or transfer to a serving platter.
- Serving suggestion: Serve with mashed potato or rice to soak up the creamy mushroom sauce.
Notes
- This creamy mushroom sauce is elevated by the addition of white wine, parmesan, and chicken stock, making it elegant enough for company while still quick to prepare.
- The lightly-floured coating on the chicken creates a crispy texture that gives the sauce something to cling to – don’t skip this step.
- Substitute more chicken stock for the white wine if preferred or to keep the dish alcohol-free.
- Chives add a fresh herbal note but can be substituted with parsley or green onions or omitted entirely.
- Best served with sides like mashed potatoes or rice to fully enjoy the rich sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 2 g
- Sodium: 703 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 210 mg
