Introduction
Creamy Garlic Mushroom Chicken Skillet brings together juicy chicken thighs, sautéed mushrooms, and a rich garlic-butter cream sauce—all in one pan. From the moment the garlic sizzles in melted butter, you’ll smell the aroma that promises comfort and depth. This skillet meal mirrors the warmth of a homemade casserole but skips the oven and extra dishes, making it ideal for busy weeknights.
I first discovered this recipe on a rainy evening when I craved something hearty yet simple. I had chicken, a handful of mushrooms, and heavy cream on hand. Within five minutes of chopping and stirring, my kitchen filled with a tantalizing scent. Twenty-five minutes later, my family gathered around the table, savoring each bite of tender chicken bathed in a velvety sauce.
What sets this dish apart is its balance of ease and elegance. Unlike a plain pan-fried chicken recipe, the addition of garlic-infused cream and porcini-style mushrooms elevates every forkful. And because everything cooks in one skillet, cleanup takes seconds. If you’ve enjoyed our One-Pan Lemon Herb Chicken, you’ll love how this version swaps citrus brightness for deep, savory richness. Let’s dive into why you’ll fall for this creamy skillet dinner.
Why You’ll Love This Recipe
- One-Pan Ease: Cook chicken, mushrooms, and sauce in the same skillet—fewer dishes, less fuss.
- Comforting Cream Sauce: A garlic-butter cream base delivers luxurious texture and flavor in every bite.
- Savory & Earthy: Mushrooms add depth; fresh thyme and parsley brighten the dish.
- Quick & Family-Friendly: Ready in 30 minutes, with mild seasoning that kids adore.
- Versatile Sides: Pairs perfectly with rice, pasta, or crusty bread to soak up extra sauce.
Ingredients
- Chicken & Seasoning
- 1½ lb (700 g) boneless, skinless chicken thighs (or breasts), patted dry
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- Vegetables & Aromatics
- 2 cups sliced cremini or button mushrooms (about 8 oz/225 g)
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- Cream Sauce
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- ¾ cup heavy cream
- ½ cup low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 2 Tbsp chopped fresh parsley, plus extra for garnish
- Optional Garnishes & Sides
- Lemon wedges
- Cooked egg-noodles, rice, or mashed potatoes
- Crusty bread
Step-by-Step Instructions
- Season the Chicken
- Pat chicken dry.
- Sprinkle salt, pepper, and smoked paprika evenly on both sides.
- Sear the Chicken
- In a large skillet over medium-high heat, melt 1 Tbsp butter with 1 Tbsp oil.
- Once hot, add chicken, cooking 4–5 minutes per side until golden brown and just cooked through.
- Transfer chicken to a plate; tent with foil to rest.
- Sauté Mushrooms & Shallots
- In the same skillet, add remaining 1 Tbsp butter.
- Add mushrooms and shallot; cook 4 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
- Add Garlic & Deglaze
- Push mushrooms to one side; add garlic to the cleared space. Sauté 30 seconds until fragrant.
- Pour in chicken broth, scraping any browned bits from the pan bottom. Let simmer 1 minute.
- Build the Cream Sauce
- Stir in heavy cream, Dijon mustard, and thyme.
- Bring to a gentle simmer; cook 2–3 minutes until sauce thickens slightly.
- Return Chicken to Skillet
- Nestle rested chicken into the sauce.
- Spoon sauce over the top; simmer 1–2 more minutes to reheat chicken.
- Finish with Herbs
- Stir in chopped parsley, reserving a little for garnish.
- Taste and adjust salt or pepper as needed.
- Plate & Garnish
- Arrange chicken and mushrooms on a serving platter or serve directly from skillet.
- Garnish with parsley and lemon wedges.
- Serve with Sides
- Spoon extra sauce over cooked pasta, rice, or potatoes.
- Offer crusty bread for dipping.
- Enjoy Immediately
- The sauce thickens as it cools—serve hot for the creamiest texture.
Serving Suggestions
- Pasta Comfort: Serve over fettuccine or egg noodles for a rich, creamy pasta dish.
- Rice Bowl: Spoon chicken and mushrooms atop jasmine or basmati rice.
- Veggie Side: Pair with steamed green beans or roasted asparagus.
- Bread Dip: Offer slices of artisan bread to soak up every drop of sauce.
- Salad Balance: A crisp garden salad with vinaigrette cuts through the creaminess.
FAQs
- Can I use chicken breasts instead of thighs?
Yes—cook breasts 3–4 minutes per side (they’re leaner and cook faster). Don’t overcook to avoid dryness. - How do I make this dairy-free?
Substitute coconut cream for heavy cream and use dairy-free butter or extra olive oil. - Can I swap mushrooms for other veggies?
Broccoli florets or sliced zucchini work—add them after searing chicken and cook until tender. - What’s the best way to reheat leftovers?
Gently warm in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. - Is this recipe freezer-friendly?
Freeze in an airtight container without pasta or rice. Thaw overnight in the fridge before reheating.
Nutrition Facts (per serving, serves 4)
- Calories: 520 kcal
- Protein: 35 g
- Carbs: 6 g
- Fat: 38 g
- Fiber: 1 g
- Sodium: 630 mg
Recipe Tips
- Room-Temp Chicken: Let chicken sit 10 minutes at room temperature before cooking for even doneness.
- Avoid Crowding: Don’t overcrowd the skillet when searing—work in batches if needed for a perfect crust.
- Thicken Sauce: For a thicker sauce, simmer 1–2 minutes extra or stir in ½ tsp cornstarch slurry.
- Mushroom Variety: Use a mix of cremini, shiitake, and oyster mushrooms for deeper flavor.
- Fresh Herbs: Fresh thyme and parsley add brightness; refrain from using dried beyond the base seasoning.
Conclusion
This Creamy Garlic Mushroom Chicken Skillet proves that comfort food can be both simple and indulgent. With one pan, you get tender chicken, earthy mushrooms, and a velvety garlic-cream sauce ready in just 30 minutes—perfect for weeknights or casual entertaining.
For more skillet sensations, check out Simply Recipes’ guide on one-pan meals and The Kitchn’s tips for perfect creamy sauces. Happy cooking and enjoy the cozy flavors!