Creamy Skillet Chicken with Mushrooms — Juicy 30-Minute Dinner

Tender strips of chicken breast coated in a rich creamy mushroom sauce with a whisper of garlic and Parmesan — the sort of supper that feels quietly luxurious, yet comes together in just 30 minutes. It brings a warm, restaurant-style depth to the table and pairs beautifully with pasta, rice, or buttery mashed potatoes.

Ingredients

• Chicken breast — 600g (21 oz)
• Mushrooms — 300g (10.5 oz)
• Onion — 1 pc.
• Garlic — 3 cloves
• 20% cream — 200ml (3/4 cup plus 1 tbsp)
• Unsalted butter — 30g (2 tbsp)
• Vegetable oil — 1 tbsp
• All-purpose flour — 1 tbsp
• Chicken stock or water — 100ml (7 tbsp)
• Grated Parmesan — 30g (1/3 cup)
• Fresh parsley — 10g (1/4 cup)
• Salt — 1 tsp, or to taste
• Ground black pepper — 1/4 tsp
• Sweet paprika — 1/2 tsp
• Lemon juice — 1 tsp, optional

Step-by-Step Instructions

1. Prepare the ingredients: slice the chicken breast into strips about 1.5 cm thick, slice the mushrooms, cut the onion into half-moons, and finely chop the garlic.
2. Pat the chicken dry, then season with salt, pepper, and paprika. Toss to coat evenly.
3. Heat a skillet over medium heat with the vegetable oil and butter. Sear the chicken for 4–5 minutes until lightly golden, then transfer to a plate.
4. In the same skillet, cook the onion for 2 minutes. Add the mushrooms and cook for 5–6 minutes, until the excess moisture has evaporated. Stir in the garlic and cook for another 30 seconds.
5. Sprinkle the vegetables with flour and stir quickly for 30 seconds so the flour cooks slightly and helps thicken the sauce.
6. Pour in the stock, stir until smooth, then add the cream and return the chicken, along with any juices from the plate.
7. Simmer for 5–7 minutes, until the sauce has thickened and the chicken is fully cooked. Stir in the Parmesan and, if using, the lemon juice. Adjust salt and pepper to taste.
8. Remove from the heat and finish with chopped parsley. Serve hot with pasta, rice, or mashed potatoes.

Serving and Storage

Serve immediately while the sauce is silky and warm. Store leftovers in the refrigerator for up to 2 days in a tightly sealed container. Reheat gently over low heat, adding a splash of cream or water if needed to loosen the sauce.

Nutrition Facts (per serving)

Tips and Variations

• Do not overheat the sauce: a hard boil can cause the cream to split. Keep the heat at medium or low.
• Gluten-free: replace the all-purpose flour with cornstarch (1/2 tbsp, first dissolved in 2 tbsp cold water) and add it at the end.
• Lighter version: use 10% cream and reduce the butter to 15g (1 tbsp) — the sauce will be a little less rich, but still delicate.
• Other mushrooms: oyster mushrooms or wild mushrooms work well too; pre-cook wild mushrooms until tender.
• For a little kick: add a pinch of chili flakes or smoked paprika for a subtle smoky note.

FAQ