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Creamy Parmesan Garlic Mushroom Chicken Skillet

Creamy Parmesan Garlic Mushroom Chicken Skillet is a one-pan dinner where seared chicken and browned mushrooms simmer in a rich, garlicky parmesan cream sauce. The result is juicy, tender chicken with earthy mushrooms and a velvety coating.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

boneless, skinless chicken breasts
  • 4 boneless, skinless chicken breasts
olive oil
  • 2 tbsp olive oil
mushrooms, sliced
  • 8 oz mushrooms, sliced
garlic, minced
  • 4 clove garlic, minced
heavy cream
  • 1 cup heavy cream
chicken broth
  • 0.5 cup chicken broth
grated parmesan cheese
  • 0.75 cup grated parmesan cheese
salt and pepper, to taste
  • 1 salt and pepper, to taste
fresh parsley, for garnish
  • 1 fresh parsley, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden on both sides, about 5–6 minutes total, then remove and set aside.
Cook mushrooms and garlic
  1. Add the mushrooms to the same skillet and cook until browned, about 5 minutes.
  2. Add the garlic and cook for 30 seconds, until fragrant.
Make the parmesan cream sauce and finish
  1. Pour in the chicken broth and heavy cream, stirring to combine.
  2. Stir in the parmesan cheese and bring to a gentle simmer.
  3. Return the chicken to the skillet, cover, and simmer for 8–10 minutes, until cooked through.
Serve
  1. Garnish with fresh parsley and serve warm.

Notes

For best browning, pat the chicken dry before seasoning and sear without moving it until you get deep color. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently on the stove over low heat to keep the sauce creamy. Freezing isn’t recommended because the cream sauce can separate when thawed. For a lighter option, swap half the heavy cream with evaporated skim milk or use half-and-half.