Skillet Chicken with Creamy Mushroom Sauce


I’m loving skillet chicken recipes lately (if you have noticed, this is the third one I’m sharing in a row). They are quick, easy, and so versatile. Yes, this one requires a little more effort but the end result makes it so worth it! You get perfectly seared, golden brown chicken breasts that are covered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce and the flavors will leave you craving more!

Skillet Chicken with Creamy Mushroom Sauce | Cooking Classy

The recipe does seem like it has a lot of steps and ingredients but after you’v made it once it should go quickly the next time around. Now I just need to figure out how to get my husband and kids to love mushrooms like I do so I can add this one to my dinner rotation. This chicken is perfect for serving with pasta or rice and a side of steamed asparagus – asparagus pairs perfectly with this sauce. Skillet Chicken with Creamy Mushroom Sauce | Cooking Classy Skillet Chicken with Creamy Mushroom Sauce | Cooking Classy


Skillet Chicken with Creamy Mushroom Sauce

5 from 5 votes

Yield: 4 servings


  • 2 (10 - 11 oz. each) chicken breasts, butterflied and halved
  • 1/3 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 10 oz cremini mushrooms , sliced
  • 2 cloves garlic , minced
  • 2 Tbsp butter
  • 1 1/4 cups + 1 Tbsp low-sodium chicken broth
  • 1/2 tsp each dried thyme and oregano
  • 2 1/2 tsp cornstarch
  • 1/3 cup finely shredded parmesan cheese
  • 1/4 cup heavy cream
  • 2 Tbsp chopped fresh parsley , for garnish


  1. Let chicken cutlets rest at room temperature 10 minutes (while gathering and prepping remaining ingredients).
  2. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in 12-inch skillet over medium high heat. Dredge both sides each piece of chicken in flour mixture then place in hot oil in skillet. Cook until bottom is golden brown, about 5 minutes. Rotate and cook opposite side, reducing temperature just slightly if needed, until golden brown on bottom and chicken has cooked through (it should register 165 in center of each piece) about 4 - 6 minutes longer. Transfer chicken to a plate and keep warm.
  3. While chicken is cooking, melt butter in a separate skillet over medium heat then add mushrooms and garlic and saute until mushrooms just begin to soften, about 3 minutes.
  4. Once chicken has been cooked and removed from skillet, leave skillet over medium-high heat and pour 1 1/4 cups of the chicken broth into skillet (the chicken skillet), while scraping up browned bites from the bottom. Add mushroom mixture to broth in skillet as well as thyme and oregano. Bring to a boil, then reduce to medium-low and let simmer until reduced by about 1/2, about 4 - 5 minutes. Whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into chicken broth mixture in skillet and allow to gently boil, while whisking constantly, 1 minute. Stir in parmesan and cream, season with pepper to taste and a little salt if needed, then return return chicken to skillet. Garnish with parsley and serve chicken warm, spoon sauce mixture over top.
  5. Recipe source: slightly adapted from The Midnight Baker


  • Ron: It would be great if you would suggest a side dish with each recipe . January 14, 2016 at 4:50am Reply

    • BB: There is, in the article at the top it says: This chicken is perfect for serving with pasta or rice and a side of steamed asparagus April 7, 2016 at 11:32am Reply

  • Liz: Nice recipe. Thank you and have a great day January 14, 2016 at 6:21am Reply

  • Alana: Yum! Excited to try this without the canned mushroom soup :) January 14, 2016 at 1:38pm Reply

    • Adrienne: There is no canned mushroom soup in the recipe. It calls for all fresh ingredients except for canned chicken broth. February 4, 2016 at 6:26am Reply

      • Jo Fall: Some people just don’t read. March 5, 2016 at 1:51am Reply

        • Mirca: Some really can’t read. Just goes to show you that they scroll right down into the direction section without reading all the ingredients!! April 24, 2016 at 7:15pm Reply

          • Kelly G: I think she meant that she was excited that there was no canned soup in the recipe. July 24, 2016 at 2:20pm

          • Kate: I think Alana can read and was trying to say that she is excited to try this recipe BECAUSE it does not involve cream of mushroom soup. I am looking forward to trying it for the same reason. I can also read. :) July 27, 2016 at 3:20am

  • Heghineh: wow This looks Amazing !
    Cant wait to try this
    Thank you for sharing January 14, 2016 at 2:55pm Reply

  • Laura (Tutti Dolci): Skillet chicken has never looked so good! That mushroom sauce must make all the difference ;) January 15, 2016 at 12:16pm Reply


  • CCD: Just made this and my whole family loved it. I used half & half instead of heavy cream. It was delicious. I steamed rainbow carrots then sautéed with a bit of garlic/ginger and was a lovely dinner. January 16, 2016 at 9:47pm Reply

  • Chickenchupacabra: This was great & even better as a leftover several days later! Fit well into my ketogenic diet, too! Thank you. January 31, 2016 at 10:13am Reply

  • Deb: re: Skillet Chicken with Creamy Mushroom Sauce

    Made this for dinner 2 nights ago…. It received RAVE reviews! [from a person who VERY RARELY will comment let alone… gush!
    Needless to say the recipe has been LAMINATED [only my favorite ‘go to’ recipes are laminated… meaning they will be added to my recipe album)
    Thank you so very much for sharing this dish!

    PS: “to: Ron” if you need a side dish I would suggest a nice ‘green’ salad or steamed Broccoli. – – I served this recipe with a nice homemade “Rustic” bread and everyone agreed, the dish was very filling and didn’t need the veggie side (Broccoli) which I’d planned on making as well but was quickly vetoed. February 3, 2016 at 3:13pm Reply

    • Jaclyn: I’m so happy to hear it was enjoyed Deb! Thanks for your feedback! February 4, 2016 at 5:59pm Reply

      • evev: can i use cooking cream? June 26, 2016 at 12:22am Reply

  • Jo: I made this last night and put it over risotto. It was incredible. I cannot wait for the leftovers tonight. February 8, 2016 at 10:30am Reply

  • Sarah Sibert: I would love to make the Skillet Chicken With Creamy Mushroom Sauce. I cannot get my printer to print the instructions.
    Please e-mail the info.
    Sarah Sibert February 21, 2016 at 8:18pm Reply

    • Jaclyn: I just emailed you Sarah. Sometimes a setting in certain web browsers makes the print button not work. Try a different browser and that might help! Hope you love the recipe! February 22, 2016 at 7:13pm Reply

  • Ayanna Wiggins: This was a low-fuss tasty dish for a Sunday when I only wanted to use what was in my kitchen…instead of running to the store. I had everything on hand except garlic cloves, oregano and shredded parmesean. I subbed grated Parmigiano-Reggiano instead (great way to use up the 1/3 cup that was in my fridge). :) Next time I’ll use shredded parmesean and see if it tastes any different. My fellas enjoyed! February 28, 2016 at 3:15pm Reply

  • Sara: I made this last week and it was lovely and well received by my partner and parents. I have looked at a lot of similar recipes which normally use condensed soup as a base, I like that this is made from scratch. Will definately make it again. March 5, 2016 at 4:19am Reply

    • Jaclyn: I’m so glad everyone enjoyed it Sara! Thanks for your comment! March 5, 2016 at 10:23am Reply

  • Karen: What can I substitute for Heavy Cream? My stomach just doesn’t agree with it but this recipe looks delicious. April 16, 2016 at 10:44am Reply

    • Jaclyn: A light cream would be a good option if your stomach could handle that, otherwise milk would probably work too to give it a little more creaminess than a broth would. Then I’d maybe add a hint more of the cornstarch. I hope you love it! April 25, 2016 at 12:24am Reply

  • Erika: My 3 1/2 year old has a newfound love of mushrooms so I’m making this for dinner tonight! *Crosses fingers* April 16, 2016 at 6:28pm Reply

  • Latiefa Solomon: Hi i am defintely gonna do this on my chicken nite this week ….will respond with the comments..toodles👢 April 24, 2016 at 11:17pm Reply

  • Maggy: Excellent recipe! The crowd went wild!!! April 25, 2016 at 4:10am Reply

  • Kristina: This was soooo good!!! My husband thought I brought it home from a restaurant since most things I make tend to be on the bland side. This was so flavorful and easy to make. Can’t wait to make it again. May 18, 2016 at 3:04pm Reply

    • Jaclyn: I’m so happy to hear it was enjoyed Kristina! Thanks for your feedback :)! May 19, 2016 at 1:40am Reply

  • Cathy Stumpo: Can I use boneless chicken thighs instead? June 4, 2016 at 8:30am Reply

  • cathy stumpo: Can I make this with boneless thighs? June 4, 2016 at 3:04pm Reply

  • Riley: Can I use grated parmesean? June 30, 2016 at 8:09am Reply

  • Melissa: Loved it! Did everthing in stages using one deep skillet. Quick and delicious. Served it with gnocchi with sage butter sauce and a green salad. Will be making this again. September 11, 2016 at 2:57pm Reply

    • Jaclyn: Glad you enjoyed it Melissa, your sides sound delicious! September 11, 2016 at 8:39pm Reply

  • Missy: I’m planning to make this today for tomorrow’s dinner. How would you recommend reheating it? October 16, 2016 at 11:21am Reply

    • Jaclyn: I personally don’t like reheated chicken breasts so it’s not something I recommend, I like to serve this right away. Reheating it dries it out and gives it an odd texture in my opinion. If you had to I’d probably rewarm it in the oven. October 16, 2016 at 5:03pm Reply

    • Lynette J: Reheat slowly. Start oven at 250* and move to 325* total time 1 hour no more. Can leave at 250* covered until perfect to serve. Breasts are dry meat to start with. You could use boneless thighs if making ahead of time. June 7, 2018 at 8:53am Reply

  • Patti: I need to make this asap! Just a few questions; why not cook the mushrooms in the chicken pan and get all that flavor? Deglaze pan with a splash of white wine? Also gonna try fresh thyme sprigs. I assume these are bone-in chicken breasts. June 28, 2017 at 9:53am Reply

  • Meg: Loved it, only thing I changed was using whole milk because I forgot heavy cream and didn’t want to go back to the store. I also added ricotta cheese. Yummy!! November 10, 2017 at 5:26pm Reply

  • Meg: This recipe came out great, I added onion because we love onion in our house. I did the artichoke and spinach tortellini and fresh broccoli for sides, everyone loved it! November 10, 2017 at 5:29pm Reply

    • Jaclyn: Thanks for letting me know it was enjoyed! November 13, 2017 at 2:43pm Reply

  • Julie: This was a huge hit!! I sliced the chicken into bite size pieces and mixed all in with some Cooked penne pasta, a bag of baby spinach and lightly steamed asparagus. Was fantastic. Really versatile meal that was perfect when leftovers were reheated the next day too. To reheat just added a little extra chicken broth and left the lid on pot on stovetop. November 26, 2017 at 5:01am Reply

  • Debbie: I have made this twice and the family LOVES it! I even doubled it the second time. February 14, 2018 at 11:16pm Reply

    • Jaclyn: I’m so glad it was loved! Thanks for leaving a comment. :) February 16, 2018 at 11:06am Reply

  • Carla: Made this tonight, my husband and son loved it. Made it with bow tie pasta.. I know what’s going to work with me for lunch tomorrow 😋 June 12, 2018 at 5:44pm Reply

    • Jaclyn: Thanks for the 5 star rating! June 14, 2018 at 10:47am Reply

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