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Creamy mushroom chicken in a skillet topped with fresh parsley
ThymetoSauté

Creamy Mushroom Chicken

This Creamy Mushroom Chicken is a quick and cozy one-pan dinner made with tender chicken breasts simmered in a rich, savory mushroom sauce. Ready in under 30 minutes and perfect over mashed potatoes, pasta, or rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 –3 large chicken breasts sliced into cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 oz mushrooms sliced (white or baby bella)
  • 3 cloves garlic minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp Worcestershire sauce optional but recommended
  • Fresh parsley for garnish

Method
 

  1. Season the chicken on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
  3. Add the sliced mushrooms to the pan. Cook for 4–5 minutes until they release their moisture and turn golden.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth and Worcestershire. Scrape up any browned bits from the bottom of the pan.
  6. Reduce heat to medium and stir in the heavy cream and Parmesan. Simmer for 2–3 minutes until the sauce thickens.
  7. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 more minutes to warm through.
  8. Garnish with fresh parsley and serve over mashed potatoes, pasta, or rice.

Notes

  • Slice thick chicken breasts into cutlets for faster, more even cooking.
  • Baby bella mushrooms give deeper flavor, but any variety works.
  • For a lighter version, use half-and-half (sauce will be thinner).