Creamy Mushroom Chicken Skillet
This elevated Creamy Mushroom Chicken Skillet combines tender, juicy chicken with a rich, velvety mushroom sauce. Golden-brown seared chicken breasts are smothered in a luscious gravy-like sauce, packed with earthy mushrooms and enhanced with aromatic herbs, bright lemon zest, and savory Parmesan cheese. This one-pan wonder strikes the perfect balance between rustic comfort and gourmet indulgence, making it an ideal choice for both weeknight dinners and special occasions.
Equipment
- Large skillet or frying pan
- Meat tenderizer
- Mixing Bowls
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Microplane or zester
Ingredients
Meat
- 2 large Boneless, skinless chicken breasts about 1.5 lbs [680g]
Produce
- 10 oz Mushrooms, button or baby bella [285g]
- 3 cloves Garlic minced (about 1 tablespoon [9g])
- 2 sprigs Fresh thyme
- 2 tablespoons Fresh parsley chopped (plus more for garnish)
- 1 Lemon zested (about 1 tablespoon zest)
Baking & Spices
- 1/2 cup All-purpose flour [60g]
- 1/2 teaspoon Salt [3g]
- 1/4 teaspoon Black pepper [1g]
- 1 teaspoon Onion powder [3g]
- 1/2 teaspoon Mustard powder [2g]
- 1/2 teaspoon Dried thyme [1g]
- 3 tablespoons Cornstarch [24g]
Oils & Vinegars
- 3-4 tablespoons Olive oil [45-60ml]
Condiments
- 1 tablespoon Soy sauce optional, for added umami [15ml]
Dairy
- 2 tablespoons Salted butter [30g]
- 1 cup Milk [240ml]
- 1/3 cup Heavy cream [80ml]
- 1/3 cup Freshly grated Parmesan cheese [30g]
Liquids
- 1 cup Water [240ml]
Instructions
Prepare the Ingredients
- Gently rinse mushrooms and pat completely dry. Slice if needed.
- Slice each chicken breast lengthwise into 2-3 thinner slices, aiming for 1/2 inch (1.3 cm) thick pieces.
- In a shallow bowl, mix flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In another bowl, combine water, milk, soy sauce (if using), onion powder, mustard powder, and dried thyme. Set aside.
- In a small container, mix cornstarch with 3 tablespoons cold water. Shake well and set aside.
- Zest the lemon and set aside.
- Remove thyme leaves from sprigs and chop parsley.
Cook the Mushrooms
- In a large skillet, melt butter over medium-high heat.
- Add mushrooms and cook for 3-4 minutes per side until golden brown, working in batches if necessary.
- Remove mushrooms and set aside on a plate.
Dredge and Sear the Chicken
- Dredge each chicken piece in the seasoned flour, shaking off excess.
- In the same skillet, heat 3 tablespoons olive oil over medium-high heat.
- Cook chicken in batches, 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C).
- Remove chicken to a plate and cover to keep warm.
Make the Sauce
- In the same skillet, add minced garlic. Cook for about 1 minute until fragrant.
- Add the water and milk mixture to deglaze the pan, scraping up any brown bits from the bottom.
- Bring to a gentle boil and add the fresh thyme sprigs. Simmer for 10 minutes.
- Remove and discard the thyme sprigs. Shake the cornstarch mixture and slowly stir into the simmering sauce until thickened.
- Reduce heat to low and slowly stir in the heavy cream.
- Add the cooked mushrooms back to the sauce.
- Stir in the grated Parmesan cheese until melted and well combined.
Finish the Dish
- Return the chicken to the skillet, spooning sauce over each piece.
- Simmer gently for 5 minutes to reheat the chicken and meld flavors.
- Stir in 1 tablespoon of chopped fresh parsley and 2 teaspoons of lemon zest.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with remaining lemon zest and additional chopped parsley.
Notes
This version uses a combination of water and milk to create a creamy base, avoiding store-bought broths while maintaining the depth of flavor in the sauce.
Notes
- Lighter Alternatives: For a lighter version, substitute the heavy cream with half-and-half or a lower-fat milk. You can also use a lighter cooking oil instead of olive oil.
- Ingredient Substitutions: Replace dry white wine with a splash of white wine vinegar or lemon juice for acidity without alcohol. For a dairy-free option, use a plant-based milk and cream. If you don’t have fresh thyme, dried thyme can be used (adjust quantity to taste).
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling; reheat gently with a splash of water or milk to restore its consistency.
- Reheating Tips: Reheat in a skillet over low heat, stirring occasionally. For even reheating, cover the skillet to prevent the chicken from drying out.
- Fresh Ingredients: Using fresh mushrooms and herbs significantly enhances the flavor and aroma of the dish.
Quick Tips
- Thickening the Sauce: If the sauce needs additional thickening, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, then stir it into the simmering sauce.
- Improving Texture: For a crispier texture on the chicken, ensure the oil is hot before adding the chicken and avoid overcrowding the pan.
- Special Techniques: Deglazing the pan with the garlic and liquid helps to capture all the flavorful browned bits. This adds depth to the sauce.
Side Dish Suggestions
- Vegetables: Steamed or roasted green beans, broccoli, or asparagus complement the creamy sauce well.
- Salads: A fresh mixed greens salad with a light vinaigrette balances the richness of the dish.
- Pasta: Serve with a side of buttered noodles or a light pasta such as angel hair for a complete meal.
Nutritional Benefits
- Protein: The chicken provides a good source of lean protein, essential for muscle repair and growth.
- Vitamins: Mushrooms are rich in B vitamins, which support energy metabolism and brain function.
- Calcium: Parmesan cheese adds calcium, which is important for bone health.
- Antioxidants: Fresh herbs and lemon zest add antioxidants, which help combat oxidative stress.
Serving Suggestions
- Portion Sizes: Serve one chicken breast per person with a generous spoonful of sauce. Adjust portions based on your guests’ appetites.
- Presentation Tips: Garnish with additional chopped parsley and a sprinkle of lemon zest for a fresh, appealing look. Serve with a side of vegetables or pasta for a complete plate.
- Complementary Beverages: Pair with a crisp white wine or a sparkling water with a lemon wedge. For non-alcoholic options, a light herbal tea or lemonade complements the dish well.
Meal Prep Tips
- Advance Preparation: The chicken can be seasoned and dredged up to a day in advance. The mushrooms can be sliced and stored in an airtight container.
- Sauce: Prepare the sauce up to 2 days in advance and store it separately from the chicken. Reheat and combine before serving.
- Storage Tips: Store the sauce and chicken in separate containers to prevent the sauce from making the chicken soggy.
Customization Ideas
- Vegetarian: Replace the chicken with tofu or a mix of hearty vegetables like bell peppers and zucchini. Use vegetable broth instead of the chicken broth mixture.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken.
- Dairy-Free: Use coconut cream or a dairy-free heavy cream alternative. Nutritional yeast can be added in place of Parmesan cheese for a cheesy flavor.
- Add-Ins: Consider adding spinach or sun-dried tomatoes to the sauce for additional flavors and nutrients.
