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.

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Prep Time 20

Cook Time 35

Resting Time 5

Total Time 1

Course Dinner, Main Course

Cuisine American, French-inspired

Servings 4 servings

Calories 475 kcal

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.

Keyword Creamy Chicken, Herb-Infused, Low-carb, Mushroom Sauce, One-Pan Meal