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–+ servings

Creamy Mushroom Chicken Skillet

5 from 5 votes
This creamy mushroom chicken is a rich one-skillet dinner made with juicy chicken thighs and a garlic mushroom cream sauce.
one-pan creamy mushroom chicken skillet with juicy chicken thighs and a rich mushroom cream sauce
Servings: 4 servings
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

For the chicken:

  • 2 lb (900g) boneless skinless chicken thighs, about 6 to 7 fillets
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil

For the sauce:

  • 2 tablespoons butter
  • 10.5 oz. (300 g) brown mushrooms, sliced
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1-2 tablespoon fresh parsley, chopped (plus extra for serving)
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • ½ cup chicken broth (warm)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan
  • Fresh parsley, for garnish

Instructions

  • Make the seasoning. In a small bowl, mix the onion powder, garlic powder, dried rosemary, salt, and cracked black pepper.
  • Season the chicken. Pat the chicken thighs dry and coat evenly with the seasoning on both sides.
  • Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 6 minutes per side, or until lightly golden and a crust forms. Transfer to a plate.
  • Cook the mushrooms. Melt butter in the same skillet. Add mushrooms and cook until browned and the liquid evaporates, about 8 to 10 minutes.
  • Add herbs and garlic. Stir in the cracked black pepper, dried thyme, dried rosemary, parsley, and garlic. Cook briefly until the garlic is fragrant (about 30 seconds).
  • Make the sauce. Pour in the warm chicken broth and cream. Bring to a gentle simmer and cook until the sauce thickens slightly.
  • Add Parmesan. Stir in the shredded Parmesan until melted and smooth.
  • Finish. Return the chicken to the skillet and spoon sauce over the top. Simmer gently until the chicken is cooked through and tender.
  • Serve. Garnish with extra parsley and serve warm.

Notes

  • Mushrooms: Let them cook until all liquid evaporates so they brown instead of steaming.
  • Cream: Heavy cream gives the thickest, smoothest sauce. I don’t recommend milk or half-and-half because the sauce can turn thinner and may separate when simmered.
  • Parmesan: Use freshly shredded for the smoothest melt.
    • one-pan creamy mushroom chicken skillet with juicy chicken thighs and a rich mushroom cream sauce
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