This One-Pan Chicken Breast recipe is a game-changer! Juicy chicken and a creamy mushroom sauce come together in one pan for the easiest cleanup. Dinner’s ready before you know it!
Came home late and want something warm and fancy but easy? You’ve got to try this creamy mushroom chicken skillet. It’s just chicken, cream, garlic, and a dash of mustard, but it tastes like you slaved over it all day.
It only takes 30 minutes from start to finish. Perfect for a chill night in.
And the sauce? Creamy, garlicky, and a smart way to get some veggies in. Whether I’m eating solo or trying to impress, this chicken always hits the spot.
🥘 Ingredients and Substitutes
- Chicken Breasts: They’re our go-to for a lean, high-protein meal. Not a chicken fan? Firm tofu or seitan work great too.
- Mushrooms: Love the earthy, meaty vibes they bring. If mushrooms aren’t your thing, try zucchini or eggplant instead.
- Whipping Cream: Brings all the creaminess to the sauce. Going dairy-free? Coconut cream or cashew cream are perfect substitutes.
- Garlic: It’s all about that flavor kick. If you’re out of fresh garlic, a sprinkle of garlic powder or some shallots will do the trick.
- Mustard: For that extra zing. No mustard? A dash of Worcestershire sauce or a touch of horseradish can fill in.
👩🍳 Step-by-step Directions
First, I wash the chicken, pat it dry, and cut it into 1-inch thick pieces. I season both sides with salt and pepper. Then, I heat some oil in a skillet and brown the chicken on both sides until golden. I take the chicken out and set it aside.
In the same skillet, I add the mushrooms. If they’re small, I throw them in whole; if not, I chop them up. Once the mushrooms start to brown, I toss in the chopped garlic and let it cook for about 30 seconds.
Then, I put the chicken back in, add mustard and cream, stir everything together, turn down the heat, and let it simmer covered for about 15 minutes.
I finish it off with some chopped parsley for color and flavor.
I serve it hot with a slice of bread to soak up that creamy sauce. It’s so good!
🍽️ Serving Suggestions
- Over Pasta or Rice: I like to serve this creamy mushroom chicken over a bed of pasta—fettuccine or spaghetti are my favorites—or some fluffy rice. Either way, it’s great for soaking up that rich sauce.
- With Roasted Vegetables: I often go for roasted veggies on the side. Bell peppers, asparagus, or Brussels sprouts tossed in olive oil and roasted till they’re caramelized are just perfect with this dish. They bring some nice colors, textures, and extra nutrients.
- Over Mashed Potatoes: Mashed potatoes are a classic with this chicken. The creamy potatoes mixed with the rich sauce? Absolute comfort food.
- Alongside a Crisp Salad: Sometimes I pair the chicken with a crisp green salad. Just a simple mix of arugula, spinach, maybe some cherry tomatoes, all tossed with a light vinaigrette. It’s a fresh, tangy contrast to the creamy chicken.
- With Crusty Bread: And of course, I can’t forget a piece of crusty bread or a warm baguette on the side. It’s perfect for mopping up all that delicious sauce.
🍲 Storage
In the Fridge:
I let the chicken and mushroom sauce cool off before popping it into the fridge. I use an airtight container, and it stays good for about 3-4 days.
Quick note: The sauce might thicken in the fridge, but it loosens up again once heated.
In the Freezer:
For longer storage, I either use a freezer-safe container or a zip-lock bag. If it’s a bag, I lay it flat to save space and make it easier to thaw later. It should be fine for about 2-3 months. I always label it with the date just to keep track.
Just a heads up, the texture of the sauce can change because of the cream—it might separate or get a bit grainy. But a gentle reheat usually smooths it out again.
Thawing and Reheating:
Thawing: I usually thaw it in the fridge overnight.
Reheating: I reheat it in a skillet on the stove, sometimes adding a little water or broth to get the sauce back to its original consistency. Or, I microwave it, covered, stirring occasionally to make sure it heats evenly.
🏆 Expert Tips. What to Pay Attention To?
- Chicken Prep: Flatten those thicker chicken breasts so they cook evenly. It’s quick and makes sure every bite is juicy.
- Cooking Mushrooms: Don’t cram too many mushrooms into the pan at once. They need space, or they’ll steam instead of browning. If you’ve got a lot, cook them in batches to get that nice golden color.
- Cream in the Sauce: When you add the cream, just let it simmer. Boiling it can mess up the texture, making it curdle. Keep it smooth by keeping the heat low.
- Rest Your Chicken: Give your chicken a few minutes to rest after cooking. It helps keep all those tasty juices inside, so it’s moist when you slice into it.
📋 Recipe Card:
One-pan Chicken Breasts in a Mushroom Sauce
Equipment
Ingredients
- 1 lb Chicken Breast
- Salt
- Black Pepper
- 1 teaspoons Olive Oil
- 6 oz Mushrooms
- 1 clove Garlic
- 1 teaspoons Mustard
- ½ cup whipping cream
Instructions
- Prepare Chicken: Wash and thoroughly dry chicken pieces. Season both sides with salt and pepper.1 lb Chicken Breast, Salt, Black Pepper
- Cook Chicken: In a pan, heat oil over medium heat. Add chicken and cook until golden brown on both sides. Remove chicken and set aside.1 teaspoons Olive Oil, 1 lb Chicken Breast
- Cook Mushrooms: In the same skillet, add mushrooms. If large, chop into smaller pieces. Cook until browned.6 oz Mushrooms
- Add Garlic: Stir in finely chopped garlic and cook for 30 seconds.1 clove Garlic
- Combine Ingredients: Return chicken to the skillet. Add mustard and cream, mixing well.1 lb Chicken Breast, ½ cup whipping cream, 1 teaspoons Mustard
- Simmer: Reduce heat, cover, and simmer for about 15 minutes.
- Garnish and Serve: Sprinkle with parsley for flavor and color. Serve hot with a slice of bread to enjoy the sauce.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Check the Salt: The mustard might make the sauce pretty salty. Try it before you add any more salt, especially if you’re using salty broth or mustard.
- Fresh Herbs: Sprinkle some fresh parsley or thyme right before serving. It adds a fresh pop of color and flavor.
- Skillet Tips: A cast iron skillet is great for searing chicken, but any heavy skillet will do. Non-stick is good for less mess and easier cleanup.
Nutrition Estimates
Loved this Creamy Mushroom Chicken Skillet? I’d love to hear about it! Feel free to rate this recipe and leave a comment below. Share how it went, any tweaks you made, or any creative twists you tried.
Dana
This has been the tastiest recipe I cooked in a while!!! You have to try it and it’s so insanely simple to prepare! Thank you for this❤️