Tender, golden chicken simmered in a rich, creamy garlic mushroom sauce with Parmesan and fresh herbs. This one-skillet dinner is comforting, flavorful, and easy enough for a weeknight meal. Similar skillet versions use browned chicken, mushrooms, garlic, broth, cream, and Parmesan to build a rich pan sauce.
Servings
4 servings
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
For the Chicken
4 boneless, skinless chicken breasts, about 1½ lb (680 g)
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
1 tbsp olive oil
1 tbsp butter
For the Creamy Mushroom Sauce
8–10 oz (225–280 g) cremini or button mushrooms, sliced
4–5 cloves garlic, finely minced
½ cup low-sodium chicken broth
1 cup heavy cream
⅓ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp dried thyme
¼ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp fresh chopped parsley
1 tsp lemon juice, optional
Instructions
- Prepare the Chicken
Pat the chicken breasts dry with paper towels.
If the breasts are very thick, carefully slice them horizontally into thinner cutlets. This helps them cook evenly and remain juicy.
Season both sides with:
Salt
Black pepper
Paprika
Garlic powder
2. Sear the Chicken
Heat a large skillet over medium-high heat.
Add the olive oil and butter.
Once hot, place the chicken into the skillet.
Cook for approximately 4–5 minutes per side, until beautifully golden brown.
The chicken doesn’t need to be completely cooked at this stage.
Transfer it to a plate and set aside.
Tip: Don’t overcrowd the skillet. Good contact with the hot pan helps create the browned crust that gives the finished sauce extra flavor.
- Cook the Mushrooms
Reduce the heat to medium.
Add the sliced mushrooms to the same skillet.
Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
If the pan looks dry, add another small splash of olive oil or a little butter.
- Add the Garlic
Add the minced garlic.
Cook for about 30–60 seconds, stirring constantly, until fragrant.
Be careful not to let the garlic burn.
- Deglaze the Skillet
Pour in the chicken broth.
Use a wooden spoon or spatula to scrape the browned bits from the bottom of the skillet.
These browned bits add a lot of flavor to the sauce.
Allow the broth to simmer for 2–3 minutes.
- Make the Creamy Sauce
Reduce the heat to medium-low.
Slowly pour in the heavy cream while stirring.
Add:
Italian seasoning
Thyme
Black pepper
Red pepper flakes, if using
Bring the sauce to a gentle simmer.
Do not rapidly boil the cream, as a gentle simmer helps keep the sauce smooth.
- Add Parmesan
Stir in the freshly grated Parmesan cheese.
Continue cooking for approximately 2–3 minutes, stirring occasionally, until the cheese melts and the sauce begins to thicken.
Taste the sauce before adding more salt because Parmesan and chicken broth can already contain quite a bit of sodium.
- Return the Chicken
Place the seared chicken back into the skillet.
Spoon the creamy mushroom sauce over the chicken.
Cover loosely and simmer over medium-low heat for 5–8 minutes, or until the chicken is completely cooked through.
The thickest part of the chicken should reach 165°F (74°C).
- Finish the Dish
Turn off the heat.
Add the lemon juice if using—it adds a little brightness and balances the richness of the cream.
Sprinkle generously with fresh parsley.
For an extra cheesy finish, add a little more Parmesan.
Serve immediately while the sauce is hot and creamy.
What to Serve With It
This chicken is delicious with:
Mashed potatoes
Steamed broccoli
Roasted asparagus
Green beans
Cauliflower mash
Zucchini noodles
Rice
Pasta
Crusty bread
Simple green salad
For a lower-carb meal, serve it with cauliflower rice, roasted vegetables, or a fresh salad.
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: ~500–540
Protein: ~50–55 g
Carbohydrates: ~7–9 g
Fiber: ~1–2 g
Net Carbs: ~6–8 g
Fat: ~30–34 g
Nutrition varies depending on the size of the chicken breasts, cream, Parmesan, and other brands used.
Nut & Allergen Information
Nuts
No nuts are required in this recipe.
Tree nuts: Not included
Peanuts: Not included
However, check packaged Parmesan, broth, seasonings, and other prepared ingredients for facility/cross-contact warnings if cooking for someone with a severe allergy.
🥛 Dairy
Contains:
Butter
Heavy cream
Parmesan cheese
Gluten
The basic recipe can be gluten-free, but check the chicken broth and seasonings carefully.
Eggs
No eggs are required.
Coconut
No coconut is required.
Easy Substitutions
Chicken
Use boneless, skinless chicken thighs instead of breasts. Thighs are especially juicy and flavorful.
Mushrooms
Use:
Cremini
Button
Baby bella
Shiitake
Oyster mushrooms
A mixture of mushrooms gives the sauce even more depth.
Heavy Cream
For a lighter version, use half-and-half. Keep the sauce at a gentle simmer so it doesn’t separate.
Parmesan
Use freshly grated Parmesan, Pecorino Romano, or a suitable dairy-free alternative.
Butter
Replace with additional olive oil.
Chicken Broth
Use vegetable broth if preferred.
Spicy Version
Add extra red pepper flakes or a pinch of cayenne.
Storage & Reheating
Refrigerator
Store leftovers in an airtight container for 3–4 days.
Reheating
Reheat gently in a skillet over low to medium-low heat.
Add a splash of chicken broth, milk, or cream if the sauce has thickened too much.
Freezing
The chicken can be frozen, but creamy sauces may change texture slightly after thawing. For best results, refrigerate leftovers rather than freezing the finished dish.
Recipe Q&A
Q: Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work beautifully and tend to stay especially juicy.
Q: How do I keep the chicken juicy?
Don’t overcook it. Sear it first, then finish it gently in the sauce and use a thermometer to check for 165°F (74°C).
Q: Why is my mushroom sauce watery?
Mushrooms release a lot of moisture. Cook them until their liquid has mostly evaporated and they begin to brown before adding the broth and cream.
Q: Why isn’t my sauce thick enough?
Let it gently simmer for a few additional minutes. Parmesan also helps naturally thicken the sauce.
Q: Can I make this without heavy cream?
Yes. Use half-and-half or whole milk for a lighter version. The sauce may be somewhat thinner.
Q: Can I add spinach?
Absolutely. Add 2–3 cups fresh spinach during the final few minutes of cooking and stir until wilted.
Q: Can I add onions?
Yes. Finely sliced yellow onion or shallots are excellent. Cook them before adding the mushrooms.
Q: Can I make this low-carb?
Yes. The skillet itself is relatively low in carbohydrates. Serve it with cauliflower rice, broccoli, zucchini noodles, or another low-carb vegetable.
Q: Can I make it gluten-free?
Yes. Use gluten-free chicken broth and verify all packaged seasonings and cheese.
Q: Can I make it dairy-free?
Yes. Use olive oil instead of butter, a dairy-free cooking cream, and dairy-free Parmesan-style cheese.
Q: Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan usually melts more smoothly into a cream sauce.
Q: What if my cream sauce separates?
Keep the heat low and avoid vigorous boiling. A gentle simmer is much less likely to cause the dairy sauce to separate.
Q: Can I prepare this ahead?
Yes. You can cook the chicken and sauce ahead and refrigerate them. Reheat gently with a splash of broth or cream.
Q: What gives this recipe the best flavor?
Don’t skip browning the chicken and mushrooms. Those caramelized browned bits are scraped into the sauce when you add the broth, creating a much richer flavor.
