Creamy Chicken Skillet with Mushroom – One Pan Comfort Food

There’s something undeniably comforting about a rich, creamy skillet dinner—especially when it features juicy chicken and golden sautéed mushrooms in a deep, flavorful pan sauce. It’s the kind of meal that instantly feels like home, no matter where you are or what kind of day you’ve had. Whether you’re coming in from a chilly day or just need something cozy and satisfying without making an all-day affair of it, this recipe absolutely delivers.

What makes this dish so special is its simplicity. You don’t need fancy ingredients or complicated techniques to create a meal that feels indulgent. It starts with a couple of humble chicken breasts and some earthy mushrooms, which you brown in a hot pan until golden. From there, we build layers of flavor with garlic, herbs, a splash of broth, and a little cream to bring everything together. The sauce is rich without being too heavy, and the mushrooms soak up every bit of savory goodness.

I first stumbled upon this combination on a lazy weekend when I wanted something homemade but didn’t want to spend hours in the kitchen. What began as an experiment quickly turned into a go-to dinner in our house. My family immediately fell in love with the tender chicken and that velvety sauce you just want to pour over everything—rice, mashed potatoes, even a thick slice of bread. Every time I make it, it brings back that first moment of surprise: how something so easy could be this incredibly delicious.

The beauty of this dish is that it can be dressed up or kept casual. It’s elegant enough for a dinner party but simple enough for a Tuesday night. Plus, everything comes together in one pan, which makes cleanup a breeze. If you’re looking for something rich, flavorful, and impressively simple, this creamy chicken and mushroom skillet might just be your new favorite.

Why You’ll Love This creamy chicken skillet Recipe

There are plenty of reasons to love this chicken and mushrooms in creamy pan sauce, but let’s start with the basics. First of all, it’s incredibly easy to make. You only need one pan, and the ingredients are all pantry staples or easy to grab on your next grocery trip. Even if you’re a beginner in the kitchen, this recipe is totally doable—and I promise, you’ll feel like a pro by the end.

Another big win? The flavor. The chicken is dredged lightly in flour and seared until it’s golden and just crispy on the outside, which locks in all that juiciness. The mushrooms, sautéed in butter, add a deep, earthy richness that balances perfectly with the creamy sauce. Garlic, herbs, and a touch of mustard powder bring it all together, while the broth gives the sauce a savory, slow-cooked taste in a fraction of the time.

Let’s also talk about versatility. This dish is a chameleon in the best way. You can serve it over mashed potatoes, fluffy rice, or even pasta. It’s hearty enough to be the star of the show but works just as well with a few simple sides. It’s the kind of meal that satisfies without being overly heavy, thanks to the balance of cream and broth in the sauce.

And don’t underestimate how family-friendly it is. Kids love the creamy sauce, and adults appreciate the depth of flavor. It’s a crowd-pleaser through and through. Plus, it’s easy to customize—if you’re not into mushrooms, you can leave them out or swap in spinach. If you like things spicy, a pinch of chili flakes works wonders.

So whether you’re making dinner for two or feeding a full table, this creamy chicken and mushroom skillet has you covered. It’s the kind of recipe you’ll come back to again and again, not just because it’s easy and delicious, but because it truly makes dinnertime feel special.

Health Benefits of this creamy chicken skillet

While creamy chicken dishes aren’t always known for being the healthiest option on the menu, this particular recipe offers a nice balance between indulgent and nutritious. By using lean chicken breasts and fresh mushrooms, you’re getting a good dose of protein and essential vitamins with every serving.

Let’s start with the chicken. Skinless, boneless chicken breast is one of the best sources of lean protein. It’s low in saturated fat and provides essential nutrients like niacin (which helps with metabolism), vitamin B6, and selenium. Protein is vital for muscle repair, immune function, and keeping you full and satisfied long after dinner.

Now onto mushrooms. Whether you go with baby bella or classic white button, mushrooms are a fantastic addition not only for their deep flavor but also their nutritional value. They’re low in calories and fat while being rich in B vitamins like riboflavin and niacin. They’re also one of the few non-animal sources of vitamin D, especially when exposed to sunlight during growing. Additionally, mushrooms contain antioxidants like selenium and compounds that may support immune health.

The sauce, while creamy, is balanced by the use of broth and just a splash of heavy cream. This means you still get that rich, comforting texture without going overboard on calories or fat. If you want to lighten it up even more, you can use a splash of milk or half-and-half instead of cream, or add more broth to stretch the sauce.

Using olive oil instead of butter for searing the chicken also keeps things heart-healthy, while still giving you that beautiful golden color and depth of flavor. Olive oil is packed with monounsaturated fats, which are good for heart health and inflammation.

So while this recipe leans into comfort food territory, it also brings nutritional benefits to the table. You’re getting protein, fiber, healthy fats, and a good dose of vitamins and minerals—all in one delicious, easy-to-make meal.

Preparation Time, Servings, and Nutritional Information of this creamy chicken skillet

Before you dive in, let’s take a quick look at how long this recipe will take and what kind of yield you can expect. This overview is especially helpful if you’re planning your weeknight meals or need to feed a specific number of people.

Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings
This recipe comfortably serves 4 people as a main dish. If you’re cooking for fewer, the leftovers reheat beautifully (more on that later). And if you’re serving a larger crowd, it’s easy to double the ingredients—just make sure your skillet is big enough.

Nutritional Information (Per Serving, Estimated)
Calories: 435
Protein: 34g
Fat: 28g
Carbohydrates: 14g
Fiber: 2g
Sugar: 3g
Sodium: 720mg

Keep in mind that the nutrition breakdown will vary slightly depending on the specific brands of broth, butter, and cream you use. But overall, you’re looking at a balanced meal that offers plenty of protein with moderate carbs and fat.

This recipe can also be adjusted to fit different dietary needs. For example, to reduce calories, you can use half the cream or substitute it with a lower-fat alternative. If you’re watching your sodium intake, opt for low-sodium broth and season lightly. There’s a lot of room here to tailor things to your preferences without sacrificing the dish’s delicious integrity.

Ingredients List of this creamy chicken skillet

Here’s everything you’ll need to make this creamy chicken and mushroom dish. I’ve also included a few notes about why each ingredient matters and how you can swap or substitute if needed.

For the Chicken and Mushrooms
2 large boneless, skinless chicken breasts – Cut into thinner cutlets; they cook more evenly and stay juicy
10 oz mushrooms – Button or baby bella both work well; they add deep flavor and texture
2 tablespoons salted butter – Used to sauté the mushrooms and add rich flavor
Salt and black pepper – For seasoning the chicken before dredging
½ cup all-purpose flour – For lightly coating the chicken and helping it brown nicely
3–4 tablespoons olive oil – Used for searing the chicken; heart-healthy and adds flavor

For the Sauce
2½ cups beef broth – Adds savory depth and a rich base for the sauce
1 chicken bouillon cube (or 1 tsp Better Than Bouillon) – Intensifies the chicken flavor
1 teaspoon soy sauce (or Worcestershire sauce) – Adds umami and a hint of saltiness
1 teaspoon onion powder – A subtle background flavor that supports the sauce
½ teaspoon mustard powder – Adds a gentle tang and complexity
½ teaspoon dried thyme – Brings a warm, herby note to balance the richness
½ cup dry white wine (or ½ cup chicken broth + 1 tablespoon butter) – For deglazing and adding depth
3 cloves garlic, minced – Because garlic makes everything better
3 tablespoons cornstarch + 3 tablespoons cold water – To thicken the sauce
⅓ cup heavy cream – Brings everything together with a velvety texture

Optional: You can also toss in a handful of chopped parsley at the end for freshness and color. It’s not required, but it makes the final dish feel bright and finished.

Now that you’ve got your ingredients ready, let’s move on to cooking this flavorful, cozy skillet dinner step by step.

Step-By-Step Cooking Instructions of this creamy chicken skillet

This recipe may look like it has a lot of steps at first glance, but I promise, each one is simple and totally manageable—even if you’re not super experienced in the kitchen. The goal is to build layers of flavor while keeping the process smooth and efficient. Everything comes together in one large skillet, which makes cleanup just as easy as the cooking.

Step 1: Prep the Ingredients

Before you turn on the stove, take a few minutes to prep everything. Having your ingredients measured and ready to go will make the cooking process feel seamless.

Start by slicing your mushrooms. If you’re using button mushrooms or baby bellas, clean them gently with a damp paper towel or a mushroom brush. Avoid rinsing under water if you can—they soak it up and won’t brown as nicely.

Then, cut your chicken breasts into thinner cutlets. You can do this by slicing each breast horizontally into two or three pieces, depending on the thickness. This ensures they cook quickly and evenly, staying juicy inside with a golden crust outside.

Season the chicken lightly on both sides with salt and pepper. Dredge each piece in all-purpose flour, shaking off any excess. This coating will help the chicken get that beautiful golden crust when seared, and it also helps the sauce cling to the meat later on.

In a small bowl or jar, whisk or shake together the cornstarch and cold water to create your slurry. Set it aside—you’ll need it later to thicken the sauce.

Finally, combine all the sauce ingredients—beef broth, bouillon, soy sauce, onion powder, mustard powder, and dried thyme—in a measuring cup or bowl. Set that aside as well. Having it pre-mixed saves you from juggling spices over a hot pan later.

Step 2: Sauté the Mushrooms

Heat a large skillet over medium-high heat. Add the butter and let it melt until it begins to foam slightly. Then, add the mushrooms in a single layer. If your pan isn’t big enough to hold them all at once without crowding, cook them in batches.

Let the mushrooms sit undisturbed for 3 to 4 minutes before flipping. This allows them to brown and caramelize. Then flip and cook the other side for another 3 to 4 minutes. You’re looking for a deep golden color and slightly crisp edges.

Once the mushrooms are beautifully browned, remove them from the pan and set aside. Don’t clean the pan—you want those brown bits (fond) to stay. They’ll add tons of flavor to your sauce later.

Step 3: Sear the Chicken

Add the olive oil to the same pan over medium-high heat. Once it’s shimmering hot, carefully add your floured chicken cutlets in a single layer. Again, work in batches if needed so you don’t overcrowd the pan.

Sear each piece for about 4 to 5 minutes per side, or until golden brown and just cooked through. You don’t need to fully cook the chicken at this stage—it will finish cooking in the sauce later. The goal is to get a nice golden crust that adds both flavor and texture.

Once seared, remove the chicken and set it aside on a clean plate. Keep those delicious browned bits in the pan—they’re the base for your sauce.

Step 4: Deglaze the Pan

With the heat still on medium, add the wine (or broth and butter combo) and minced garlic directly into the pan. It will sizzle and bubble immediately. Use a silicone spatula or wooden spoon to scrape up all the browned bits from the bottom of the skillet. This step is essential—it releases all that flavor into your sauce.

Let the wine simmer for about 3 to 4 minutes, or until it has reduced by about half. This burns off the alcohol and concentrates the flavor, leaving behind a beautifully aromatic base.

Step 5: Make the Sauce

Once the wine has reduced, pour in the prepared broth mixture. Stir everything together and bring it to a gentle boil over medium heat. Let it simmer for about 8 to 10 minutes. This reduces the sauce slightly and helps all the flavors meld.

Now it’s time to thicken things up. Give your cornstarch slurry a quick shake or stir, then slowly drizzle it into the sauce while stirring. The sauce should begin to thicken almost immediately. Keep stirring gently until it’s glossy and smooth. If it thickens too much, you can always add a splash more broth.

Turn the heat to low and add the heavy cream. Stir it in slowly and let it gently warm through. You don’t want the cream to boil—just to heat enough to create that rich, silky texture. At this point, your sauce will be golden brown, velvety, and absolutely full of flavor.

Add the sautéed mushrooms back into the pan. Stir to coat them in the sauce and warm them up.

Step 6: Finish the Dish

Return the seared chicken (along with any juices on the plate) to the skillet. Nestle the pieces into the sauce and spoon some over the top. Cover the skillet partially with a lid or foil and let everything simmer on low heat for another 5 minutes. This final simmer ensures the chicken is cooked through and infused with all that amazing flavor from the sauce.

Once the chicken is warmed through, taste the sauce and adjust seasoning if needed. A little extra salt or pepper can be added here, but you’ll likely find that the broth and bouillon have done most of the seasoning work for you.

Remove from heat, sprinkle with chopped parsley if using, and get ready to serve.

How to Serve this creamy chicken skillet

This creamy chicken and mushroom skillet is a dream when it comes to serving options. The rich sauce makes it incredibly versatile, so you can pair it with a wide range of sides depending on your mood or what you have on hand.

One of the most popular pairings is a bed of mashed potatoes. The sauce seeps into every crevice of the potatoes, making every bite comforting and satisfying. If you want a lighter option, serve it over steamed rice or fluffy quinoa—both absorb the sauce beautifully without overpowering the dish.

You can also serve it with pasta. Wide noodles like pappardelle or tagliatelle work best since they hold onto the sauce well, creating a restaurant-quality experience at home. If you’re going for a low-carb version, try cauliflower rice or a bed of sautéed spinach.

Don’t forget the bread. A slice of crusty sourdough or garlic bread is perfect for soaking up every last drop of sauce. You might find yourself going back for a second slice just to scoop the bottom of the pan.

For a more balanced plate, pair with a side of roasted vegetables, steamed broccoli, or a crisp salad with lemon vinaigrette. The acidity of the salad cuts through the richness of the sauce, making the meal feel lighter and more vibrant.

Whether you serve it family-style in the skillet or plate it up individually, this dish feels both comforting and elegant.

Pairing Suggestions for this creamy chicken skillet

Finding the right pairing can elevate your entire meal, and this creamy chicken and mushroom skillet has plenty of options.

Let’s start with starches. If you’re after pure comfort, mashed potatoes are a classic. Their creamy texture is the perfect match for the rich pan sauce. Rice, whether white, brown, or jasmine, is another great base. It’s simple, satisfying, and allows the sauce to shine.

For something a bit different, try herbed couscous or buttered egg noodles. Couscous adds a light, slightly nutty texture, while noodles turn the dish into a cozy pasta night. Crusty bread, as mentioned earlier, is always a win for mopping up the sauce.

In terms of vegetables, you can’t go wrong with a roasted mix of carrots, green beans, or Brussels sprouts. The natural sweetness from roasting balances the savoriness of the chicken and mushrooms. A fresh green salad with a tangy vinaigrette adds a refreshing contrast to the rich sauce and brightens the plate.

If you’re serving this at a gathering, consider starting with a simple appetizer like a vegetable platter with hummus or a bowl of warm, spiced lentil soup. It sets the tone for a meal that’s hearty yet wholesome.

And for a beverage pairing, try sparkling water with lemon, iced tea, or a crisp apple juice to keep things refreshing and family-friendly.

Whether you go with something classic or try a new twist, this dish pairs effortlessly with sides that complement its creamy, savory flavors.

Storage, Freezing & Reheating Instructions of this creamy chicken skillet

One of the best things about this creamy chicken and mushroom dish—besides how delicious it is—is that it stores and reheats beautifully. That means you can easily make it ahead for meal prep or enjoy the leftovers for lunch or dinner the next day. Let’s walk through exactly how to store, freeze, and reheat this dish to keep it tasting just as good as the first time you made it.

How to Store Leftovers

If you’re storing leftovers in the fridge, let the dish cool completely before transferring it. Store the chicken and sauce in an airtight container. Make sure the container is sealed well to prevent the sauce from absorbing any other flavors in the fridge.

This dish will keep in the refrigerator for up to 3 days. The cream sauce might thicken slightly during storage, which is totally normal. When you reheat it, the texture will return to its silky, smooth state with just a little help from a splash of broth or water.

You can also store the chicken and sauce separately from your side dish (like rice or pasta) to keep the textures right. This makes it easier to reheat without overcooking anything.

How to Freeze

Yes, you can absolutely freeze this dish. To do so, let everything cool completely. Then, portion the chicken and sauce into freezer-safe containers or heavy-duty resealable freezer bags. Be sure to label each container with the date and contents so you know what’s what.

Frozen chicken and mushroom skillet will keep for up to 3 months. If you’re planning to freeze it, you might want to slightly undercook the chicken so it doesn’t become dry during reheating. The cream sauce will also freeze better if you don’t add the cream until after thawing, but honestly, even fully prepared it holds up pretty well.

When you’re ready to eat, thaw overnight in the refrigerator for best results.

How to Reheat

To reheat from the fridge, place the chicken and sauce in a skillet over medium-low heat. Add a splash of broth or water to loosen the sauce and prevent sticking. Cover with a lid and heat gently for 5 to 8 minutes, or until warmed through. Stir occasionally and spoon the sauce over the chicken to keep everything moist.

If reheating in the microwave, place the chicken and sauce in a microwave-safe dish, cover loosely, and heat in 1-minute intervals. Stir between each interval to ensure even heating. Again, adding a spoonful of water or broth helps bring the sauce back to its original creamy texture.

For frozen portions, thaw first, then follow the same stovetop or microwave instructions.

Reheated leftovers are just as comforting as the original meal, so don’t let any of this goodness go to waste.

Common Mistakes to Avoid in this creamy chicken skillet

Even a simple dish like this one can be made even better by avoiding a few common missteps. Here are the most frequent pitfalls people run into when making creamy chicken and mushrooms—and how you can steer clear of them every time.

Overcrowding the Pan

This is probably the most common mistake, especially when cooking mushrooms or searing the chicken. If the pieces are too close together, they steam instead of browning. That means less flavor and no crispy edges. Always give your ingredients room to breathe. If needed, cook in batches.

Skipping the Fond

The brown bits at the bottom of the skillet after searing are called “fond,” and they’re packed with flavor. When you deglaze the pan with wine or broth, you’re unlocking all that depth. Skipping this step or scrubbing the pan clean too early robs your sauce of its rich, savory base.

Using Too Much or Too Little Thickener

Cornstarch slurry is very effective, but it works fast. Add it slowly while stirring so you don’t end up with a sauce that’s too thick. On the flip side, if you don’t use enough, your sauce may end up runny. Mix the right ratio (1 tablespoon of cornstarch per 1 tablespoon of cold water) and add just enough until the sauce coats the back of a spoon.

Boiling the Cream

Once you’ve added the cream, keep the heat low. If the sauce starts to boil, the cream can separate, resulting in a grainy or curdled texture. A gentle simmer is all you need to bring it together smoothly.

Overcooking the Chicken

Since you’re searing the chicken before simmering it in the sauce, it’s important not to overcook it early on. It should be golden on the outside but still slightly underdone in the middle. That way, it finishes cooking gently in the sauce and stays juicy and tender.

Avoiding these mistakes helps you create a restaurant-quality dish with the simplest of ingredients.

Pro Tips of this creamy chicken skillet

Now that you know what to avoid, let’s get into some bonus tips that will make your chicken and mushrooms absolutely shine. These pro-level tricks will help you get the best texture, flavor, and presentation every time you make this dish.

Use a Meat Mallet for Even Thickness

If your chicken breasts are uneven, pound them to an even thickness before slicing into cutlets. This helps them cook at the same rate and prevents dry, overcooked edges or undercooked centers.

Brown Mushrooms Without Stirring Too Soon

The secret to beautifully browned mushrooms? Let them sit. After you place them in the pan, resist the urge to stir for a few minutes. Let them get that golden crust on one side before flipping. This brings out their natural sweetness and boosts their umami flavor.

Add Fresh Herbs at the End

While dried thyme is great for building flavor during cooking, adding a handful of fresh herbs like parsley, thyme, or chives right before serving lifts the dish with color and brightness. It adds contrast to the creamy sauce and makes it feel extra special.

Use Low-Sodium Broth

Since you’re already using a bouillon cube and soy sauce, the sauce has plenty of built-in saltiness. Using low-sodium broth gives you more control over the seasoning, so the final dish isn’t overly salty.

Let It Rest Before Serving

After everything’s done simmering, turn off the heat and let the skillet sit for a few minutes before serving. This gives the chicken time to rest, lets the sauce settle, and helps all the flavors meld even more. It’s a small step that makes a big difference.

Incorporating these tips turns a great meal into a truly memorable one, every single time.

Frequently Asked Questions (FAQs)

Here are answers to some of the most common questions about this recipe. Whether it’s your first time making it or your fifth, these insights will help you get the best possible results.

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully in this recipe. They’re juicier and more forgiving than breasts, and they add a little extra richness to the dish. Just make sure to trim any excess fat before cooking.

Is it okay to skip the wine?
Yes. If you prefer not to use wine, simply substitute with the same amount of chicken broth plus a tablespoon of butter. The wine adds depth, but the dish is still incredibly flavorful without it.

Can I make this dish dairy-free?
You can try substituting the butter with olive oil and using a dairy-free cream or full-fat coconut milk for the sauce. Keep in mind that the flavor and texture may change slightly, but the dish will still be delicious.

What type of mushrooms are best?
Baby bella (cremini) and white button mushrooms both work great here. If you’re feeling fancy, you can also try a mix of wild mushrooms like shiitake or oyster for even more flavor.

How do I know when the chicken is fully cooked?
Chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer for accuracy, or just make a small cut to check that the juices run clear and the center is no longer pink.

Can I make this dish ahead of time?
Yes. You can make the entire dish up to a day in advance. Just store it in the fridge and reheat gently on the stovetop before serving. You might need to add a splash of broth to loosen the sauce.

Does this recipe double well?
Definitely. Just be sure to use a large enough skillet or work in batches when searing the chicken and mushrooms. You may also need to simmer the sauce a little longer if you’re doubling it.

Is this dish gluten-free?
As written, the recipe contains flour for dredging the chicken. To make it gluten-free, use a gluten-free flour blend or almond flour instead. Also double-check that your broth and soy sauce are certified gluten-free.

Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. If you want a lighter option without sacrificing too much creaminess, try using half-and-half or a splash of evaporated milk.

What if my sauce is too thick or too thin?
If the sauce is too thick, stir in a bit more broth to thin it out. If it’s too thin, let it simmer a few extra minutes to reduce or add a little more cornstarch slurry, a teaspoon at a time.

These questions cover the most common concerns, but if you have others, don’t hesitate to experiment and make the recipe your own.

Conclusion & Call to Action

There’s something deeply satisfying about making a meal that feels both comforting and impressive—and this creamy chicken and mushroom skillet is exactly that kind of dish. It proves that you don’t need an endless list of ingredients or hours of prep to put a beautiful, flavor-packed dinner on the table. With just one pan and a handful of pantry staples, you can create something rich, nourishing, and downright irresistible.

From the first sear of the chicken to the final swirl of cream in the pan, each step builds flavor and texture that come together in a way that feels totally effortless. The sauce is velvety and savory, the mushrooms are golden and meaty, and the chicken is perfectly tender with a lightly crisp exterior. It’s the kind of dinner that feels like it took all day, even though it came together in under an hour.

I hope this dish becomes a new favorite in your weekly rotation, just like it has in mine. It’s ideal for busy weeknights, cozy weekends, and even casual dinner parties when you want something that impresses without the stress. And if you love leftovers (who doesn’t?), you’ll be thrilled to know this meal tastes just as amazing the next day—maybe even better.

If you try this recipe, I’d love to hear how it turns out. Let me know if you made any fun swaps or personalized it in a way that made it even more you. Did you serve it with mashed potatoes, pasta, or a big hunk of crusty bread? Did you add extra herbs or a pinch of spice? Sharing your twist helps others feel inspired, too.

Don’t forget to share your creation with friends and family—this is definitely a dish worth passing along. And if you’re snapping a photo, tag me or leave a comment so I can see your beautiful plate. It always makes my day to see your kitchen creations.

Here’s to simple recipes that taste like a warm hug and make dinner feel a little more special. Happy cooking!

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