One-Pan Creamy Mushroom Chicken
Forget boring, dry chicken breasts. This One-Pan Creamy Mushroom Chicken is incredibly decadent, perfectly juicy, and features a velvety garlic cream sauce that you will want to pour over everything. Best of all, the entire recipe goes from fridge to table in under 30 minutes using a single skillet!
Love this? You should also try our Easy 20-Minute Beef and Broccoli!
Why You Will Love This Recipe
- One-Pan Cleanup: By cooking the chicken and the sauce in the exact same skillet, you save time on dishes and build incredible flavor in the pan.
- Foolproof Chicken: Slicing thick chicken breasts horizontally into thinner cutlets guarantees they cook quickly and evenly without drying out.
- Keto & Low Carb: The rich, heavy cream sauce makes this a phenomenally satisfying low-carb meal. Serve it over zucchini noodles or cauliflower mash!
The Secret to Golden, Flavorful Mushrooms
The biggest mistake people make when cooking mushrooms is stirring them constantly. Mushrooms have a very high water content. If you continuously move them around the pan, they will steam in their own juices and turn gray and rubbery. To get beautiful, golden-brown caramelized mushrooms, you must leave them alone! Add them to the hot butter and let them sit completely undisturbed for 3 full minutes before giving them a stir. You’ll be amazed by the depth of flavor this simple trick provides.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Heavy whipping cream is highly recommended because it naturally thickens the sauce without curdling. If you must substitute, use half-and-half or evaporated milk, but you may need to whisk in 1 teaspoon of cornstarch to help the sauce thicken properly.
What should I serve this with?
This dish demands a side that can soak up the incredible mushroom cream sauce! It pairs beautifully with garlic mashed potatoes, buttered egg noodles, wild rice, or a simple side of roasted asparagus.
Ingredients
Method
- Season both sides of the chicken cutlets evenly with 1/2 tsp salt, 1/4 tsp pepper, and the garlic powder.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook undisturbed for 3 minutes to let them brown, then stir and cook for 2 more minutes until softened.
- Add the minced garlic and fresh thyme to the mushrooms. Cook for 1 minute until fragrant.
- Pour in the chicken broth (or wine) to deglaze the pan, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the skillet.
- Reduce the heat to medium-low. Stir in the heavy cream and grated parmesan cheese. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Return the cooked chicken (and any juices from the plate) back into the skillet, spooning the creamy mushroom sauce over the top.
- Let it simmer for 1 more minute to heat through, then serve immediately!
