One-Pan Chicken and Mushrooms: A Creamy 30-Minute Skillet Dinner

Picture this: It’s 6:00 PM on a Tuesday, you’re tired, and the fridge is looking a little sparse. You want something that tastes as if it came from a bistro kitchen, but you absolutely do not have the energy for a sink full of dishes. Enter this One-Pan Chicken and Mushrooms recipe! I was in a dinner rut when I started playing around with this dish. I realized that the magic isn’t in buying fancy, hard-to-find ingredients, but in how you treat the humble ones you already have. While there are plenty of complicated chicken dinners out there, I wanted a recipe that was forgiving, flexible, and totally crave-worthy.

The best part? You can whip this up in about 30 minutes, and the sauce is absolutely to die for, glossy, savory, and rich without being overly heavy. It’s perfectly refreshing and yet totally crave-worthy. Whether you have standard white button mushrooms, creminis, or a fancy mixed wild blend, this recipe works with whatever you have on hand. Get ready to add a new staple to your weekly rotation that brings big flavor with zero stress.

One-Pan Chicken and Mushrooms (Any Mushroom Works!)

Hilary PARKER

You can whip this up in 30 minutes or less! This creamy, savory One-Pan Chicken and Mushrooms is the ultimate weeknight savior. The sauce is glossy, decadent, and packs a punch of flavor without being overly heavy. Best of all, it’s totally flexible, whether you have white buttons, creminis, or wild mushrooms, this recipe makes them shine. It’s perfectly refreshing and yet totally crave-worthy.

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Course Dinner, Main Course

Cuisine American, Modern

Servings 4

Calories 485 kcal

Ingredients

  

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For the Chicken

• 3 large boneless skinless chicken breasts (5-6 oz each)
• ½ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

For the Mushroom Sauce

• 12 ounces mushrooms baby bella or white, cleaned and thickly sliced
• 2 tablespoons unsalted butter
• 2 large shallots thinly sliced
• 2 garlic cloves minced
• ½ cup dry white grape juice or additional chicken broth
• 1½ cups low-sodium chicken broth
• ½ cup heavy cream
• 2 large sprigs fresh thyme
• 1 teaspoon Dijon mustard
• 2 teaspoons cornstarch dissolved in 2 tablespoons water
• Salt and black pepper to taste

For Garnish (Optional)

• Fresh parsley chopped
• Additional fresh thyme sprigs

Instructions

 

• Prep the Chicken: Pat the chicken breasts completely dry with paper towels, this is crucial for getting a good brown crust. Using a sharp knife, carefully slice each breast in half horizontally to create 6 thinner cutlets of roughly equal thickness. If you prefer, you can place whole breasts between plastic wrap and pound to an even ½-inch thickness instead.
• Season the Flour: In a shallow bowl or plate, whisk together the flour, salt, pepper, and garlic powder until evenly combined. This seasoned flour will create a flavorful coating that also helps thicken the sauce later.
• Brown the Chicken (Batch 1): Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat until the butter melts and begins to shimmer. Working with 3 cutlets at a time, dredge each piece in the seasoned flour mixture, coating both sides thoroughly and shaking off any excess. Place the floured chicken in the hot skillet without crowding. Cook undisturbed for about 5 minutes until deeply golden brown on the bottom. Flip and cook another 3-5 minutes until golden and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
• Brown Remaining Chicken: Repeat the coating and cooking process with the remaining 3 chicken cutlets. Don't worry if there are browned bits stuck to the pan; those are flavor gold and will enhance your sauce! Once all the chicken is cooked, set it aside and keep it warm.
• Cook the Mushrooms: Add the remaining 2 tablespoons butter to the same skillet (don’t wipe it clean!) over medium-high heat. Once melted, add all the sliced mushrooms in a single layer. This is important: let them cook completely undisturbed for 3-4 minutes until they develop a deep, dark golden-brown color on one side. Then stir and flip them, continuing to cook until all their moisture releases and then completely evaporates, and the mushrooms are richly browned all over, about 5-7 minutes total. This caramelization is key to building deep, savory flavor.
• Add Aromatics: Add the thinly sliced shallots to the mushrooms and cook, stirring occasionally, until they soften and start to caramelize around the edges, about 3-4 minutes. Add the minced garlic and sauté just until fragrant, about 30 seconds; be careful not to let it burn.
• Deglaze & Build Sauce: Pour the white grape juice (or additional broth) into the hot pan. Using a wooden spoon or spatula, immediately scrape up all those delicious browned bits stuck to the bottom of the pan. This process, called deglazing, incorporates incredible flavor into your sauce. Let the liquid bubble and reduce by about half, approximately 2-3 minutes.
• Finish the Sauce: Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream to the skillet. Stir everything together and bring to a gentle boil. Let the sauce cook for about 5 minutes to reduce slightly and allow the flavors to meld. Give the cornstarch slurry a quick stir (it may have settled) and slowly drizzle it into the simmering sauce while stirring constantly. The sauce will thicken within a minute or two.
• Combine & Serve: Return all the chicken cutlets to the pan, nestling them into the sauce. Reduce heat to medium-low and simmer gently for 5 minutes, spooning the sauce over the chicken occasionally, until the chicken is warmed through and the sauce reaches your desired consistency. Remove and discard the thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or thyme and serve immediately.

Nutrition

Calories: 485kcalCarbohydrates: 14gProtein: 38gFat: 29gSaturated Fat: 15gCholesterol: 165mgSodium: 680mgFiber: 1gSugar: 4g

Keyword Chicken Mushroom Skillet, Creamy garlic mushroom chicken, Easy weeknight chicken dinner, One-Pan Chicken and Mushrooms

Tried this recipe?Let us know how it was!

Ingredients for One-Pan Chicken and Mushrooms

Here is everything you need to pull this together. I’ve kept the list straightforward because weeknight cooking should be about ease, not hunting down obscure spices.

For the Chicken:

• 3 large boneless, skinless chicken breasts (5-6 oz each)
• ½ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

For the Mushroom Sauce:

• 12 ounces mushrooms (baby bella or white), cleaned and thickly sliced
• 2 tablespoons unsalted butter
• 2 large shallots, thinly sliced
• 2 garlic cloves, minced
• ½ cup dry white grape juice or additional chicken broth
• 1½ cups low-sodium chicken broth
• ½ cup heavy cream
• 2 large sprigs of fresh thyme
• 1 teaspoon Dijon mustard
• 2 teaspoons of cornstarch dissolved in 2 tablespoons of water
• Salt and black pepper to taste

For Garnish (Optional):

• Fresh parsley, chopped
• Additional fresh thyme sprigs

How to Make One-Pan Chicken and Mushrooms

Get ready, because this comes together fast! Here are the steps to achieving that perfect golden chicken and silky sauce.

1. Prep the Chicken: Pat the chicken breasts completely dry with paper towels. This is crucial for a good brown crust. If the chicken is wet, it steams rather than sears. Using a sharp knife, carefully slice each breast in half horizontally to create 6 thinner cutlets of roughly equal thickness. Alternatively, you can place whole breasts between sheets of plastic wrap and pound them to an even ½-inch thickness. This ensures they cook evenly and stay juicy.
2. Season the Flour. In a shallow bowl or plate, whisk together the flour, salt, pepper, and garlic powder until evenly combined. This seasoned flour will create a flavorful coating that also helps thicken the sauce later.
3. Brown the Chicken (Batch 1)Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat until the butter melts and begins to shimmer. Working with 3 cutlets at a time, dredge each piece in the seasoned flour mixture, coating both sides thoroughly and shaking off any excess. Place the floured chicken in the hot skillet without crowding. Cook undisturbed for about 5 minutes until deeply golden brown on the bottom. Flip and cook another 3-5 minutes until golden and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
4. Brown the remaining chicken. Repeat the coating and cooking process with the remaining 3 chicken cutlets. Don’t worry if there are browned bits stuck to the pan; those are flavor gold and will enhance your sauce! Once all the chicken is cooked, set it aside and keep it warm.
5. Cook the Mushrooms in the remaining 2 tablespoons of butter in the same skillet (don’t wipe it clean!) over medium-high heat. Once melted, add all the sliced mushrooms in a single layer. This is important: let them cook completely undisturbed for 3-4 minutes until they develop a deep, dark golden-brown color on one side. Then stir and flip them, continuing to cook until all their moisture releases and then completely evaporates, and the mushrooms are richly browned all over, about 5-7 minutes total. This caramelization is key to building deep, savory flavor.
6. Add the thinly sliced shallots to the mushrooms and cook, stirring occasionally, until they soften and start to caramelize around the edges, about 3-4 minutes. Add the minced garlic and sauté just until fragrant, about 30 seconds. Be careful not to let it burn.
7. Deglaze & Build Sauce: Pour the white grape juice (or additional broth) into the hot pan. Using a wooden spoon or spatula, immediately scrape up all those delicious browned bits stuck to the bottom of the pan. This process, called deglazing, incorporates incredible flavor into your sauce. Let the liquid bubble and reduce by about half, approximately 2-3 minutes.
8. Finish the sauce. Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream to the skillet. Stir everything together and bring to a gentle boil. Let the sauce cook for about 5 minutes to reduce slightly and allow the flavors to meld. Give the cornstarch slurry a quick stir (it may have settled) and slowly drizzle it into the simmering sauce while stirring constantly. The water’s starch combines with the olive oil to make a glossy, decadent sauce without the cream! (Wait, we used cream, but the starch makes it extra velvety). The sauce will thicken within a minute or two.
9. Combine & Serve. Return all the chicken cutlets to the pan, nestling them into the sauce. Reduce the heat to medium-low and simmer gently for 5 minutes, spooning the sauce over the chicken occasionally, until the chicken is warmed through and the sauce reaches your desired consistency. Remove and discard the thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or thyme and serve immediately.

Tips for the Perfect Chicken Mushroom Skillet

This recipe is incredibly forgiving, but a few minor details can take it from “good” to “totally crave-worthy.” Here are my top tips for making this One-Pan Chicken and Mushrooms your own.

• The “Any Mushroom Works” Rule: I mentioned this earlier, but it’s worth repeating. While the recipe calls for baby bella or white mushrooms, don’t feel limited! I’ve made this with shiitakes for a deeper, earthier flavor, and even oyster mushrooms for a delicate texture. If you find a sale on mixed wild mushrooms, grab them. The only trick is to slice them relatively thickly so they retain their texture in the sauce.
• Avoiding “Crowding” Anxiety: When searing the chicken or the mushrooms, give them space. If you pile everything in at once, the pan cools, and the food steams rather than sears. We want that golden brown color because color equals flavor!
• Creamy Mushroom Chicken Variations: If you’re looking to make this lighter, you can use half-and-half instead of heavy cream, though the sauce won’t be quite as rich. For a dairy-free version, I recommend using full-fat canned coconut milk or a plant-based heavy cream alternative. It changes the flavor profile slightly but is still delicious.
• Thighs vs. Breasts: I used chicken breasts here because they cook quickly, but you can absolutely substitute boneless, skinless chicken thighs. Thighs are naturally juicier and more forgiving if you accidentally overcook them a bit. They might need an extra minute or two in the pan to cook through.

What to Serve With Creamy Mushroom Chicken

The star of this show is undoubtedly the sauce, so you need something to soak up every last drop. Here are a few of my favorite pairings to turn this easy weeknight chicken dinner into a complete feast.

• Mashed Potatoes: The classic choice. A bed of fluffy, buttery mashed potatoes is the perfect vehicle for that creamy mushroom sauce. It’s pure comfort food energy.
• Egg Noodles or Pasta: Toss some wide egg noodles or fettuccine with a bit of butter, then serve the chicken right on top. The sauce coats the pasta beautifully, making it feel like a cohesive Italian-inspired dish.
• Crusty Bread: If you’re keeping it low-effort, slice up a fresh baguette. You can use it to wipe the skillet clean; honestly, that might be the best bite of the whole meal.
• Steamed Green Beans or Asparagus: Since the chicken and mushrooms are rich and creamy, I like to add a bright, fresh green vegetable on the side to balance the plate.

Common Questions About One-Pan Chicken and Mushrooms

Conclusion

I hope this One-Pan Chicken and Mushrooms recipe saves your dinner routine the way it saved mine! It’s one of those rare dishes that feels elegant enough for company but is easy enough for a Tuesday night. Once you try it, it’ll become a regular in your kitchen.

If you whip this up, I’d love to hear how it went! Did you stick to white mushrooms or try a wild variety? Drop a comment below or tag me in your photos; seeing your creations totally makes my day. Happy cooking!