A delicious and creamy chicken and mushroom skillet dish that is easy to prepare and packed with flavor.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25–30 minutes
Total Time:About 40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
700 g boneless, skinless chicken breasts or thighs
250 g mushrooms, sliced
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp olive oil
30 g unsalted butter
240 ml heavy cream
120 ml chicken broth
60 g grated Parmesan cheese
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
Pat the chicken dry and season both sides with paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown. Transfer to a plate.
Reduce the heat to medium and add the butter. Add the mushrooms and onion. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and the onion is softened. Add the garlic and cook for another 30–60 seconds.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and Parmesan cheese. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce begins to thicken.
Return the chicken and any accumulated juices to the skillet. Reduce the heat to low, cover, and simmer for 8–12 minutes, depending on the thickness of the chicken. The chicken should reach an internal temperature of 74°C.
Taste the sauce and adjust the seasoning. Sprinkle with fresh parsley and extra Parmesan. Serve hot over mashed potatoes, rice, pasta, or with crusty bread.
Notes
Don’t overcrowd the skillet when browning the mushrooms; this helps them develop a deeper, richer flavor.
For an even creamier sauce, add 30 g cream cheese.
Add spinach during the final 2–3 minutes for a creamy spinach-and-mushroom version.
A squeeze of fresh lemon juice at the end balances the richness of the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat, adding a splash of broth or cream if the sauce becomes too thick.