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One-Pan Creamy Mushroom Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 2 large Chicken breasts, sliced horizontally in half to make 4 cutlets
  • 1 tsp Salt, divided
  • 1/2 tsp Black pepper, divided
  • 1/2 tsp Garlic powder
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 10 oz Cremini mushrooms (Baby Bella), sliced
  • 4 cloves Garlic, minced
  • 1/2 cup Chicken broth (or dry white wine)
  • 3/4 cup Heavy whipping cream
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp Fresh thyme (or 1 tsp dried thyme)

Method
 

Main
  1. Season both sides of the chicken cutlets evenly with 1/2 tsp salt, 1/4 tsp pepper, and the garlic powder.
  2. 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.
  3. 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.
  4. Add the minced garlic and fresh thyme to the mushrooms. Cook for 1 minute until fragrant.
  5. 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.
  6. 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.
  7. Return the cooked chicken (and any juices from the plate) back into the skillet, spooning the creamy mushroom sauce over the top.
  8. Let it simmer for 1 more minute to heat through, then serve immediately!