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Creamy Mushroom Chicken Skillet

This Creamy Mushroom Chicken Skillet is pure weeknight dinner magic! It's ready in 1 skillet in about 25 minutes and uses basic pantry ingredients (plus chicken and mushrooms). It pairs well with any side dish, and it's a favorite with kids and adults. 

If you think this chicken sounds good, be sure to also check out my creamy mushroom and spinach pork chops.

Skillet with creamy chicken with mushrooms
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One pan creamy mushroom chicken

Why you should make this recipe:

  • Everything cooks in one skillet.
  • It uses thin-sliced chicken breast, so the chicken cooks quickly (see more thin-sliced chicken breast dinner ideas!)
  • The creamy sauce is made with simple chicken broth (homemade chicken broth would be fantastic here!), flour, and half and half. EASY! The sauce is amazing spooned over mashed potatoes as a creamy mushroom gravy, or served alongside egg noodles or rice.
  • It has lots of savory flavor from simple ingredients: thyme, garlic, onion. 
Overhead image of creamy chicken with mushrooms over rice.

Ready to get started?

More creamy chicken recipes: Slow Cooker Chicken with Creamy Gravy

Ingredients

  • 4 pieces thin-sliced chicken breasts (4 chicken cutlets from 2 breasts)
  • ½ - 1 tablespoon olive oil, for cooking
  • salt and pepper (generous pinches of each)
  • ½ teaspoon garlic powder, divided
  • 1 small yellow onion, finely diced
  • 1 pound baby bella mushrooms, cleaned and sliced (if your stores sells these in 10-oz packages, use the 10-oz)
  • 1 garlic clove, minced
  • ¾-1 cup chicken broth (make sure yours is salted and seasoned well, otherwise you'll need additional salt and seasonings)
  • 2 tablespoons all-purpose flour
  • ¼-½ cup half & half, to taste (don't use reduced fat, it will curdle!)
  • ¼ teaspoon dried thyme
  • Fresh sprigs of thyme or diced fresh parsley leaves, for serving
Ingredients to make chicken with mushrooms in creamy sauce

More chicken and mushroom recipes to try: Chicken Hearts with Mushrooms and Onions

Equipment

  • Large skillet (12-inch pan)
  • Large plate (to set aside chicken after browning it)
  • Medium bowl (to whisk together flour with broth)
  • Whisk or fork
  • Meat thermometer
  • All the usual cooking equipment: measuring cups and spoons, spatula/turner, etc.

More creamy chicken recipes to try: Creamy Chicken Thighs with Sun Dried Tomatoes

Instructions

You can slice the mushrooms, dice the onion, and mince the garlic while the chicken is cooking (time saver!!), or have it all ready before getting started. It's up to you!

Sliced mushrooms, diced onion, and minced garlic on a cutting board

Preheat a large skillet over medium heat. Add the olive oil, and add the chicken. Season the top of the chicken with salt, pepper, and garlic powder and cook for 5 minutes, or until golden brown.

Thin-sliced chicken breasts cooking in a skillet, seasoned on top

Flip the chicken, season the other side with salt, pepper, and garlic powder. Cook for another 3 minutes, or until the chicken is golden brown on both sides. It's OK if the chicken is not cooked through yet. Remove chicken onto a plate and set aside.

Browned thin-sliced chicken breasts in a skillet

Add the chopped onion to the same pan and cook over medium heat for 2 minutes, or until the onion starts to soften.

Diced onions sautéing in a skillet

Add the mushrooms and minced garlic, stir well, and cook for 5 minutes, or until the mushrooms start to sweat.

Collage of 2 pictures showing how to sauté sliced mushrooms.

While the mushrooms are cooking, whisk together ¾ cup chicken broth and flour in a medium bowl until no lumps remain.

Bowl of flour whisked into chicken broth

Add the chicken broth mixture, ¼ cup half and half, and thyme to the skillet. Stir well. Add more half and half if you want a creamier sauce, or more chicken broth if you want more sauce.

Skillet with half and half and broth added to sauteed mushrooms

Add back the chicken and any juices from the plate. Bring sauce to a simmer and cook, stirring gently, for 2-3 minutes or until the chicken is cooked through to 165F and the sauce starts to thicken. Serve warm, garnishing with fresh herbs and spooning the sauce over your side dish.

Browned chicken added to the pan with creamy mushroom sauce

More chicken breast dinners: Chicken Breasts Stuffed with Spinach and Mozzarella

What to serve with creamy chicken with mushrooms

My favorite side dish for this chicken is mashed potatoes because I love spooning the creamy sauce on top of the mashed potatoes in place of traditional gravy. You can chop up potatoes and put them in salted water to boil before you get started on the chicken. The potatoes should cook through in about 15 minutes so you can mash them and have them ready for serving at about the same time.

Other side dishes that would work well are egg noodles or rice, because they also taste fantastic with the creamy mushroom sauce.

For vegetable side dishes, a simple side salad would be great. Roasted cauliflower, steamed broccoli, sauteed asparagus with bacon, or a green beans side dish would be delicious if you're craving a warm sided dish instead of a salad.

Whatever you decide on for your side dishes, I hope you love this creamy chicken with mushrooms!

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Skillet with creamy chicken with mushrooms
Print Recipe
5 from 1 vote

Creamy Chicken with Mushrooms

This chicken with mushrooms dish cooks in one skillet and is very easy to make! Serve over mashed potatoes or with rice or egg noodles.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: 30 minutes or less, Main Course
Cuisine: American
Servings: 4
Author: Kate

Ingredients

  • 4 thin-sliced - (4 chicken cutlets from 2 breasts)
  • ½ - 1 tablespoon olive oil - for cooking
  • salt and pepper - (generous pinches of each)
  • ½ teaspoon garlic powder - divided
  • 1 small yellow onion - finely diced
  • 1 pound baby bella mushrooms - cleaned and sliced (if your stores sells 10-oz packages, use that)
  • 1 clove garlic - minced
  • ¾-1 cup chicken broth - (make sure yours is salted and seasoned well, otherwise you'll need additional salt and seasonings)
  • 2 tablespoons all-purpose flour
  • ¼-½ cup half and half - to taste (don't use reduced fat, it will curdle!)
  • ¼ teaspoon dried thyme
  • fresh sprigs of thyme or diced fresh parsley leaves - for serving

Special equipment

Instructions

  • Preheat a large skillet over medium heat. Add the olive oil, and add the chicken. Season the top of the chicken with salt, pepper, and garlic powder and cook for 5 minutes, or until golden brown.
  • Flip the chicken, season with salt, pepper, and garlic powder on the other side. Cook for another 3 minutes, or until the chicken is golden brown on both sides. Remove chicken onto a plate and set aside. It's OK if the chicken is not cooked through yet.
  • Add the chopped onion to the same pan and stir fry over medium heat for 2 minutes, or until the onion starts to soften. Add the mushrooms and minced garlic, stir well, and cook for 5 minutes, or until the mushrooms start to sweat. Stir to prevent burning.
  • While the mushrooms are cooking, whisk together ¾ cup chicken broth and flour in a medium bowl until no lumps remain.
  • Add the chicken broth mixture, ¼ cup half and half, and thyme to the skillet. Stir well. Add more half and half if you want a creamier sauce, and/or more chicken broth if you want a thinner sauce.
  • Add back the chicken and any juices from the plate. Bring sauce to a simmer and cook, stirring gently, for 2-3 minutes or until the chicken is cooked through to 165F and the sauce starts to thicken. Serve warm, garnishing with fresh herbs and spooning the sauce over your side dish.

Notes

For a creamier and thicker sauce, you can use heavy cream instead of half and half. 
Nutrition facts are estimate assuming 1 piece of chicken per person with the sauce evenly divide between 4 servings, but will depend on the actual ingredients use.

Nutrition

Calories: 219kcal (11%) | Carbohydrates: 12g (4%) | Protein: 28g (56%) | Fat: 7g (11%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 78mg (26%) | Sodium: 603mg (25%) | Potassium: 1006mg (29%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 91IU (2%) | Vitamin C: 4mg (5%) | Calcium: 54mg (5%) | Iron: 1mg (6%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

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