Name: 20-Minute Creamy Mushroom Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced or pounded; Salt and pepper, to taste; 2 tbsp olive oil or butter; 2 cloves garlic, minced; 8 oz fresh mushrooms (cremini or button), sliced; 1/2 cup chicken broth; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Fresh parsley, chopped (for garnish); Optional: 1/2 tsp dried thyme or Italian seasoning

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This 20-minute creamy mushroom chicken is one of my go-to recipes when I want a quick, comforting dinner that feels like I put in way more effort than I actually did. Tender, juicy chicken breasts are smothered in a rich mushroom cream sauce that comes together fast in one pan. It’s the kind of meal I love serving with pasta, rice, or even mashed potatoes when I’m craving something cozy and satisfying.

Why You’ll Love This Recipe

I love this dish because it’s easy, fast, and full of rich, savory flavor. The chicken cooks quickly and stays juicy, while the mushrooms bring an earthy depth that pairs beautifully with the creamy sauce. It feels like a restaurant-quality dinner I can pull off in less than half an hour, and clean-up is a breeze since everything happens in one pan. 20-Minute Creamy Mushroom Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (thinly sliced or pounded for quicker cooking)
Salt and pepper
Olive oil or butter
Garlic (minced)
Fresh mushrooms (sliced – I like cremini or button)
Heavy cream
Chicken broth
Parmesan cheese (grated)
Fresh parsley (for garnish)
Optional: thyme or Italian seasoning

Directions

I season the chicken with salt and pepper on both sides.
I heat olive oil or butter in a large skillet over medium-high heat and cook the chicken for 3–4 minutes per side until golden and cooked through. Then I set it aside.
In the same pan, I sauté the mushrooms for 4–5 minutes until they’re golden and softened. I add the garlic and cook for another 30 seconds.
I pour in the chicken broth and let it simmer for a minute, scraping up any bits from the pan.
I stir in the cream and parmesan, letting the sauce simmer until slightly thickened—about 3–5 minutes.
I return the chicken to the pan, coat it in the sauce, and simmer for another minute or two until heated through.
I garnish with fresh parsley before serving.

Servings and timing

This recipe makes 3–4 servings and takes just 20 minutes total—about 5 minutes of prep and 15 minutes to cook. It’s perfect for busy weeknights when I want something fast but still comforting.

Variations

Sometimes I add spinach or sun-dried tomatoes to the sauce for extra flavor and color. If I’m in the mood for herbs, I toss in some fresh thyme or rosemary while the sauce simmers. I’ve also made this with boneless chicken thighs for a slightly richer taste.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. I try to avoid microwaving for too long, as it can dry out the chicken. 20-Minute Creamy Mushroom Chicken

FAQs

Can I use milk instead of cream?

I can, but the sauce won’t be as rich. For a lighter version, I sometimes use half-and-half or a mix of milk and a bit of flour to thicken it.

What mushrooms work best?

I usually go for cremini or white button mushrooms, but shiitake or portobello work great too for deeper flavor.

Can I make this ahead of time?

Yes, I can cook the dish and store it in the fridge for a couple of days. I just reheat gently and add a little liquid to keep the sauce smooth.

Is this recipe gluten-free?

Yes, as long as the broth and other ingredients are gluten-free. I always double-check labels if needed.

What can I serve with it?

I love it with pasta, mashed potatoes, rice, or crusty bread to soak up all that creamy sauce.

Conclusion

This 20-minute creamy mushroom chicken is the kind of meal that saves my dinner plans on busy nights. It’s rich, flavorful, and comes together with simple ingredients I almost always have on hand. Whether I’m making it for myself or serving it to guests, it’s always a hit—and no one guesses it took less than half an hour to make.