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Creamy Parmesan Garlic Mushroom Skillet Chicken Breasts

Creamy Parmesan garlic mushroom skillet chicken breasts with juicy, golden-seared chicken and a thick, garlicky Parmesan sauce. One-pan method delivers a restaurant-style dinner with tender mushrooms and a rich simmered cream base.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

4 boneless, skinless chicken breasts
  • 4 boneless, skinless chicken breasts
¾ teaspoon kosher salt, divided
  • 0.75 tsp kosher salt divided
¼ teaspoon black pepper, divided
  • 0.25 tsp black pepper divided
2 tablespoons olive oil
  • 2 tbsp olive oil
3 tablespoons unsalted butter
  • 3 tbsp unsalted butter
8 oz cremini mushrooms, sliced
  • 8 oz cremini mushrooms sliced
4 cloves garlic, minced
  • 4 garlic minced
1 cup chicken broth
  • 1 cup chicken broth
1 cup heavy cream
  • 1 cup heavy cream
¾ cup grated Parmesan
  • 0.75 cup Parmesan grated
2 tablespoons fresh parsley, chopped, for serving
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with half the kosher salt and half the black pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side, until golden and the internal temperature reaches 165°F, then remove and set aside.
Sauté mushrooms
  1. Melt the butter in the same skillet and sauté the cremini mushrooms for 5–6 minutes, until golden.
Build the garlic sauce
  1. Add the minced garlic and cook for 30 seconds, then pour in the chicken broth and scrape up any browned bits.
Make it creamy
  1. Stir in the heavy cream and Parmesan, then simmer for 3–4 minutes until thickened.
Finish and serve
  1. Return the chicken breasts to the skillet, spooning the sauce over the top, and season with the remaining kosher salt and black pepper.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the juiciest chicken, don’t move the breasts while searing—let them form a deep golden crust before flipping. Store covered in the refrigerator up to 3 days; reheat gently until warmed through. Freezing is not recommended because the cream sauce may separate. If you want a lighter option, use half-and-half instead of heavy cream for a thinner but still flavorful sauce.