Flavorful, creamy and so easy to make, this One-Skillet Chicken with Creamy Mushroom Sauce is our new favorite dinner recipe! Chicken cutlets are dredged in a simple flour mixture before being browned in a skillet and a creamy mushroom sauce is made in the same pan with simple ingredients like butter, cream and parmesan cheese.
Serve alongside a salad or roasted vegetable for an easy one-skillet chicken dinner the whole family will love, any time of the year.Jump to Recipe
Steps to Make the One-Skillet Chicken with Creamy Mushroom Sauce
This recipe comes together so easily! Here’s a quick overview of the steps for the One-Skillet Chicken before we go over some frequently asked questions…
1. Season the chicken cutlets in salt and pepper and dredge in flour
2. Pan sear the chicken in a large skillet over medium heat until browned on each side, remove and set aside
3. To the same skillet, sauté the mushrooms until browned
4. Turn the heat down to low and melt the butter in the skillet
5. Once melted, add the minced garlic and stir until fragrant
6. Pour in the half & half and bring to a gentle simmer
7. Add the grated parmesan cheese
8. Add the chicken back to the sauce
How to Brown Chicken in a Skillet
Browning the chicken in a skillet is a really simple way to add a lot of flavor to the sauce and cook the chicken so that it has a nice golden exterior and stays juicy!
Once the chicken has been seasoned with a generous pinch of salt and pepper on each side, dip the chicken cutlets in flour. Be sure to shake off the excess, this will help them get crispier.
Heat your skillet over medium heat for a few minutes- it’s important to let your skillet get hot before adding oil or food.
Add a few tablespoons of oil to the skillet (avocado oil is my favorite to use since the smoking point is a bit higher) and continue to heat for another 30 seconds.
Place the chicken in the skillet, being sure to not overcrowd (this will prevent browning) and sear on each side for about 3-4 minutes depending on the thickness of your chicken cutlets.
Cooking Mushrooms on the Stove
After the chicken has been cooked and set aside, keep the skillet on medium low and add another good glug of oil. Add your sliced mushrooms to the skillet and stir to coat, but then leave them alone!
You don’t want to add salt to the mushrooms at this point, as that will actually make them release moisture and prevent them from browning. We want to brown them because that’s what builds flavor.
At the end of cooking time, when you’re satisfied with the browning of the mushrooms, add a big pinch of salt and pepper and the fresh thyme.
Then you’re ready to make the creamy sauce!
Making the Creamy Mushroom Sauce
The creamy sauce couldn’t be easier to make- which is maybe the second best thing about it… right after how delicious it is!
Turn the skillet with the mushrooms to medium-low, and add in that hunk of butter. Once melted, you’ll want to add in the minced garlic and sauté until fragrant, just about 30 seconds. You don’t want to sauté for too long or on too high of heat, because garlic can easily burn.
Then, pour in the half & half and bring to a gentle simmer, stirring frequently. You’ll notice the sauce will start to thicken after a few minutes- that’s exactly what you want!
In goes the grated parmesan, and then you can taste the sauce to see if it needs more salt or pepper. I recommend waiting until after you add the parmesan to taste the salt level, as parm has quite a salty flavor!
How to Make the Creamy Mushroom Sauce Dairy-Free
If you’re wanting to make this recipe a bit lighter or not as heavy on the dairy, you can always swap the half & half for a non-dairy alternative. Unflavored nutpods is my favorite!
Did You Make this Recipe?
Other Seasoned by Silvie recipes that I know you’ll love:
One-Skillet Chicken with Creamy Mushroom Sauce
- 8 oz. sliced baby bella mushrooms
- 4 tbsp butter
- 4 cloves minced garlic
- 3 sprigs fresh thyme
- 1.5 lbs thin sliced chicken cutlets
- 1/2 cup flour
- 1 cup half & half or substitute coconut milk/unflavored non-dairy alternative
- 1/3 cup freshly grated parmsan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- Pat the chicken breast cutlets dry with a paper towel and season with a pinch of salt and pepper on each side. If chicken breast is not sliced thinly already, simply cut lengthwise (butterflying) the chicken breast, and cut all the way through to result in two thin chicken breasts before seasoning.
- Dip each chicken breast cutlet in the flour and shake off excess. Set aside.
- Heat a large skillet over medium heat for a few minutes. Add a few tablespoons of cooking oil and continue to heat for 30 seconds.
- Place the chicken in the skillet, being sure to not overcrowd the skillet, and sear until browned on each side, about 3-4 minutes. Remove chicken and set aside.
- Continue heating the skillet on medium and add more cooking oil if needed. Add the sliced mushrooms and stir to coat.
- Sauté the mushrooms until browned. At the end of cooking time, add a pinch of salt & the fresh thyme.
- Turn the skillet to medium-low, and add the 4 tbsp of butter to melt.
- Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the half & half, and bring to a gentle simmer. Simmer for a few minutes until thickened, stirring frequently.
- Add the grated Parmesan cheese and and a pinch of pepper. Stir until cheese is melted. Taste to see if salt is needed for preference.
- Add the chicken back to the skillet and simmer on low for another few minutes. Garnish with extra thyme.