Creamy Mushroom Chicken features pan seared chicken breasts that are seasoned to perfection and served in the most incredible creamy sauce! Notes of garlic accompany tender bites of mushroom in this medley of simple, yet satisfying ingredients. This one-pan dinner checks all the right boxes!
Season both sides of the chicken with parsley, garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium heat, pour in the oil, and place the chicken in the pan without overlapping. If your pan is small you may need to do this in 2 batches.
Cook for 4 minutes then flip them over and cook on the other side for another 3-4 minutes or until they are cooked through and both sides have a nice crust.
In the same pan, melt the butter, add the mushrooms, and cook for 10-15 minutes or until they are caramelized.
Add the garlic and thyme and cook for 30 seconds then whisk in the heavy cream and chicken broth and bring it to a boil then reduce the heat and simmer for 5 minutes.
Nestle the chicken into the sauce and simmer on low heat for 3-4 minutes or until the chicken has reached an internal temperature of 165 degrees. Serve with fresh thyme and parmesan if desired.
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Notes
NOTE: Chicken should be cooked to an internal temp of 165 degrees. This recipe as written is made with thin sliced chicken breasts and that is what I recommend. If your chicken breasts are thicker, you will need to simmer in the sauce for 5-10 minutes until cooked thoroughly.NOTE: If you only have dried thyme use 1/2 teaspoon.