One-Pan Creamy Mushroom Chicken Skillet
Tired? Make this one-pan chicken skillet and dinner is done in about 20 minutes.
If you’re too wiped to think, make this on a weeknight when you still want something warm and real without a pile of dishes. It gives you juicy chicken, mushrooms, and a simple creamy pan sauce in one skillet, so the whole meal feels like dinner instead of a project. This is not fancy restaurant cooking; it’s straightforward, comforting, and dependable. Serve it with toast, rice, mashed potatoes, or even a bagged salad if that’s all you have energy for. The mushrooms do the heavy lifting on flavor, and the sauce comes together fast, so you get a full, cozy dinner with very little effort.
Ingredients
- 1 lb boneless skinless chicken breast — cut into 1-inch pieces
- 1 tsp salt — plus more to taste
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms — sliced
- 3 unit garlic cloves — minced
- 1 tbsp all-purpose flour
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped parsley — optional for serving
Method
- 1 Season the chicken with salt and pepper. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken and cook, stirring once or twice, until browned and just cooked through, about 5 to 6 minutes. Transfer to a plate.
- 2 Add the remaining 1 tbsp butter and the mushrooms to the skillet. Cook until the mushrooms release their liquid and start to brown, about 4 minutes. Stir in the garlic and flour and cook for 30 seconds.
- 3 Pour in the chicken broth, scraping up any browned bits. Stir in the cream and Dijon mustard, then simmer for 2 to 3 minutes until slightly thickened.
- 4 Return the chicken and any juices to the skillet. Stir in the Parmesan and simmer for 1 minute. Taste and add more salt or pepper if needed. Serve hot, topped with parsley if using.
Variations
- Vegetarian swap — Replace the chicken with 12 oz extra mushrooms plus 1 can drained white beans and simmer just until heated through.
- Faster swap — Use thin chicken cutlets or leftover cooked chicken; if using cooked chicken, add it at the end just to warm through.
- Easy substitutions — Swap Parmesan for shredded mozzarella or omit it, and use half-and-half instead of heavy cream for a lighter sauce.
Notes
For the fastest version, use pre-sliced mushrooms and cut the chicken before you start cooking. If the sauce gets too thick, loosen it with a splash of broth or water. This is best served right away over something simple like rice, noodles, toast, or potatoes.
Equipment that helps
- Large skillet — A wide pan browns the chicken and mushrooms quickly without crowding.
- Wooden spoon or spatula — It helps scrape up the browned bits that make the sauce taste deeper.
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