Creamy Chicken Mushroom (30 Minute One Skillet Meal)
This creamy chicken mushroom features tender, juicy chicken breasts smothered in a rich garlic mushroom sauce. Made with cream cheese instead of heavy cream, it's ready in just 30 minutes in one skillet; perfect for busy weeknights!
Equipment
- Large skillet (12 inch; cast iron, stainless steel, or nonstick)
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Small bowl (for cornstarch slurry)
- Whisk
- Wooden spoon or silicone spatula
- Tongs
- Plate and foil (for resting chicken)
Ingredients
- 2 tbsp olive oil or avocado oil divided
- 1.5 lbs chicken breasts boneless and skinless
- 3 garlic cloves crushed
- 8 oz button mushrooms halved
- 1 1/4 cups chicken broth
- 1/2 tsp cornstarch
- 1/2 tsp salt plus more for seasoning chicken
- 1/4 tsp black pepper plus more for seasoning chicken
- 4 oz light cream cheese softened to room temperature
- 1 tbsp fresh curly parsley chopped (for garnish)
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the chicken breasts and cook for 5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
- Cook the mushrooms: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the halved button mushrooms and cook for 3-4 minutes, stirring occasionally, until slightly golden brown.
- Add the garlic: Add the crushed garlic to the skillet. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until fully dissolved and smooth.
- Build the sauce: Pour the chicken broth and the cornstarch slurry into the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the liquid to a bubble, stirring occasionally.
- Add the cream cheese: Reduce the heat to medium low. Add the softened cream cheese to the skillet. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and thickened, about 2-3 minutes.
- Combine and serve: Return the seared chicken breasts to the skillet, spooning the creamy mushroom sauce over the top. Let everything heat through for 1-2 minutes. Garnish with fresh chopped parsley. Serve warm.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The sauce may thicken as it sits; add a splash of broth or water when reheating.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium low heat. Add a splash of broth to restore the creamy consistency.
Substitutions:
- Chicken: Use boneless chicken thighs, turkey cutlets, or pork chops
- Mushrooms: Cremini (baby bella), shiitake, or portobello
- Cream cheese: Regular cream cheese, heavy cream (½ cup), or full fat coconut milk (⅓ cup)
- Broth: Vegetable broth or water + 1 bouillon cube
- Cornstarch: Arrowroot powder or tapioca starch (same amount)
Add vegetables: Add broccoli, green beans, or zucchini along with the mushrooms. For spinach, stir in at the end until wilted.
Make it spicy: Add a pinch of red pepper flakes with the garlic.
Low carb / keto: Use heavy cream instead of cream cheese. Serve with cauliflower rice or zucchini noodles.
Gluten free: This recipe is naturally gluten free. Double check your broth and cream cheese labels.
Dairy free: Use full fat coconut milk (⅓ cup) instead of cream cheese.
Nutrition
Serving Size: 1 serving (based on 4 servings)
Calories: 224
Carbohydrates: 4g
Protein: 27g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 83mg
Sodium: 562mg
Fiber: 1g
Sugar: 2g