Chicken Breasts in Mushroom Sauce

These Chicken Breasts in Mushroom Sauce are tender, juicy, and smothered in a rich, creamy mushroom sauce flavored with garlic, herbs, and Parmesan. It’s an easy restaurant-style dinner that comes together in one skillet and pairs beautifully with mashed potatoes, rice, or pasta.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Mushroom Sauce

• 8 oz (225 g) mushrooms, sliced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice, optional

Directions

1. Prepare the Chicken

If the chicken breasts are very thick, gently pound them to an even thickness.

Season both sides with salt, black pepper, paprika, and garlic powder.

2. Sear the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the chicken breasts and cook for approximately 4–5 minutes per side, until golden brown.

Transfer the chicken to a plate. It doesn’t need to be completely cooked through at this stage.

3. Cook the Mushrooms

Reduce the heat to medium.

Add the sliced mushrooms and onion to the same skillet.

Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and the onions are softened.

Add the minced garlic and cook for another 30 seconds.

4. Make the Sauce

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.

Stir in the heavy cream, Italian seasoning, thyme, and black pepper.

Bring the sauce to a gentle simmer.

Cook for 3–5 minutes, until it begins to thicken.

5. Add the Parmesan

Reduce the heat to low.

Stir in the Parmesan cheese until melted and the sauce becomes creamy.

Add the lemon juice if using.

6. Finish Cooking the Chicken

Return the chicken breasts and any accumulated juices to the skillet.

Spoon the mushroom sauce over the chicken.

Cover loosely and simmer for 5–8 minutes, or until the thickest part of the chicken reaches 165°F (74°C).

7. Garnish and Serve

Sprinkle with fresh parsley.

Serve the chicken hot with mashed potatoes, buttered noodles, rice, roasted vegetables, or crusty bread.

Spoon plenty of creamy mushroom sauce over each serving.

Recipe Tips

• Pound thick chicken breasts to an even thickness for more consistent cooking.
• Don’t overcrowd the skillet when searing the chicken.
• Allow the mushrooms to brown rather than stirring constantly; this creates deeper flavor.
• Keep the sauce at a gentle simmer to prevent the cream from separating.
• Freshly grated Parmesan melts more smoothly into the sauce.
• Add spinach, sun-dried tomatoes, or baby spinach for an easy variation.
• Chicken thighs can be substituted for chicken breasts; adjust cooking time as needed.
• Refrigerate leftovers in an airtight container for 3–4 days.

Prep & Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Meta Description

Make tender Chicken Breasts in Mushroom Sauce with golden seared chicken, sautéed mushrooms, garlic, cream, Parmesan, and herbs. An easy one-skillet comfort dinner.