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Creamy Mushroom Chicken Lunch Skillet

Creamy Mushroom Chicken Lunch Skillet

Creamy Mushroom Chicken Lunch Skillet is your new go-to for a quick, satisfying, and incredibly flavorful meal. This recipe is perfect for busy weekdays when you need a delicious lunch without the fuss, boasting a rich, creamy sauce that coats tender chicken and earthy mushrooms.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 8 ounces cremini mushrooms sliced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large Skillet
  • Paper towels
  • Wooden spoon

Method
 

  1. Pat the chicken pieces dry with paper towels and season them lightly with salt and pepper. This helps to ensure a better sear.
    1 pound boneless, skinless chicken breasts or thighs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and almost cooked through. Remove the chicken from the skillet and set it aside on a plate.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
  3. Add the sliced mushrooms and chopped onion to the same skillet. Cook over medium heat, stirring occasionally, until the mushrooms have released their liquid and started to brown, and the onion is softened, about 5-7 minutes.
    8 ounces cremini mushrooms, 1 small onion
  4. Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for another minute until fragrant, taking care not to burn the garlic.
    2 cloves garlic, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  5. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the broth simmer for about 2 minutes to reduce slightly.
    1/2 cup chicken broth
  6. Reduce the heat to low. Pour in the heavy cream and stir to combine. Gradually stir in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy.
    1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
  7. Add the seared chicken back into the skillet with the creamy mushroom sauce. Stir gently to coat the chicken evenly.
    1 pound boneless, skinless chicken breasts or thighs
  8. Let the skillet simmer gently over low heat for another 3-5 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
  9. Remove from heat. Stir in most of the chopped fresh parsley, reserving some for garnish. Serve the Creamy Mushroom Chicken Lunch Skillet hot.
    2 tablespoons fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop or microwave. Can be frozen for up to 2-3 months.