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Creamy Mushroom Chicken

Tender pan-seared chicken simmered in a rich, creamy mushroom sauce made with simple ingredients. This comforting one-pan dish is perfect for busy weeknights yet elegant enough for a cozy family dinner or guests.
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Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or butter
  • For the Mushroom Sauce
  • 8 oz mushrooms sliced (button or cremini)
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1½ cups chicken broth
  • ¾ cup heavy cream or half-and-half
  • 1 teaspoon dried thyme or Italian seasoning
  • Optional Garnish
  • Fresh parsley chopped

Method
 

  1. Season the chicken on both sides with salt and black pepper. Heat olive oil or butter in a large skillet over medium-high heat and sear the chicken until golden on both sides. Remove and set aside.
  2. In the same skillet, melt butter and add the mushrooms. Cook until they release their moisture and turn golden. Add onion and cook until soft, then stir in garlic until fragrant.
  3. Sprinkle flour over the mushrooms and stir well. Slowly pour in chicken broth while stirring to create a smooth sauce. Let it simmer until slightly thickened.
  4. Lower the heat and stir in the cream and seasoning. Return the chicken to the skillet and simmer gently until the chicken is cooked through and coated in the sauce. Garnish with parsley and serve warm.

Notes

Chicken thighs provide extra juiciness, while breasts keep the dish lighter.
Avoid boiling after adding cream to prevent sauce separation.
Fresh mushrooms give the best flavor and texture.