This Creamy Mushroom Chicken is one of my favorite skillet recipes for turning simple chicken thighs into a cozy dinner in about 35 minutes. I keep the spirit of a good pan sauce here, using browned chicken thighs, mushrooms, garlic, Parmesan, and half-and-half (instead of heavy cream) to make a creamy, savory sauce without driving up the cost. The mushrooms help stretch the meal a little further, and the garlic makes the whole skillet smell AH-MAZING. The sauce is garlicky, mushroomy, and perfect spooned over pasta or rice, or if you’re trying to curb the carbs, make a big ol’ beautiful salad to complement the rich flavors!

Overhead view of creamy mushroom chicken in a skillet.

“Hands down the absolute best sauce I’ve ever made! And after I saved some in the fridge, and reheated it the next day, it only took a tiny bit of stirring with a fork to get it back to the perfect consistency of the first day! Thank you so much!” — Julee Bormet

A Creamy Mushroom Chicken Dinner

The base of this flavorful, creamy mushroom chicken recipe is a simple skillet pan sauce, which means all the flavor starts with the chicken. I brown the chicken thighs first, which leaves behind those little browned bits on the bottom of the skillet, then add broth and half-and-half to loosen them up so they can melt right into the sauce.

I use boneless chicken thighs here because they stay juicy and are usually one of the more affordable cuts. Then the mushrooms cook down until they’re browned and juicy, adding the most delightful umami (savory) flavor to the whole dish. The half-and-half also works well here because it has enough fat to stay smooth over gentle heat, especially once the Parmesan melts in and adds a little extra body to the sauce. It’s not meant to be a super thick gravy, but it should be silky enough to spoon over the chicken and whatever you serve underneath.

Tips for Success

  1. Boneless chicken thighs keep this recipe budget-friendly. They’re also thin enough to cook quickly without slicing or pounding. If you only have chicken breasts, use 2 breasts and filet them into 4 thinner pieces so they cook evenly, as in this creamy garlic chicken. Thin-cut pork chops also work well with this kind of sauce, but follow the searing and simmering guidance from this creamy pork chops recipe so they stay tender instead of overcooking.

  2. Brown the chicken first. Once the chicken hits the skillet, don’t move it around too much so it can develop a nice golden surface. Browning adds flavor to the chicken and leaves behind the little savory bits that make the sauce taste so much better. The chicken should reach 165°F internally before serving.

  3. Let the mushrooms cook down. Slice the mushrooms about ¼-inch thick, so they have enough surface area to brown but don’t disappear into the sauce. They should shrink, darken slightly, and look glossy and tender before you move to the next step.

  4. Keep the sauce at a gentle simmer. Half-and-half works well in this pan sauce, but it can separate if it boils too hard. Keep the heat around medium-low and stir often so the sauce stays smooth while the Parmesan melts in. Using room-temperature dairy (let it sit out while you prep the other ingredients) also helps reduce the risk of the sauce separating once it hits the hot skillet.

  5. Taste before adding more salt. Broth and Parmesan can both vary a lot in saltiness. Always taste the sauce at the end before adjusting the seasoning to keep it savory without accidentally pushing it too salty.

Recipe

Cost: $8.28 recipe / $2.07 serving | Servings: 4

Ingredients

  • 4 boneless, skinless chicken thighs ($4.80)
  • ½ tsp salt ($0.02)
  • ¼ tsp freshly cracked black pepper ($0.04)
  • 1 Tbsp cooking oil ($0.04)
  • 2 tsp minced garlic cloves ($0.32)
  • 8 oz. mushrooms, sliced ($1.78)
  • ½ cup chicken broth ($0.06)
  • 1 cup half-and-half, room temperature ($0.74)
  • ¼ cup grated Parmesan cheese ($0.37)
  • Fresh parsley, for garnish, optional ($0.17)

Instructions

  1. Gather and prep your ingredients.
  2. Season both sides of the chicken thighs with salt and pepper.
  3. Heat a large skillet over medium, then add the cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs and cook until golden brown on each side and cooked through, about 5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.
  4. Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens. Add the mushrooms and sauté for about 5–7 minutes more, or until the mushrooms have browned and released their moisture.
  5. Pour in the chicken broth and stir to scrape up any browned bits from the bottom of the skillet. Add the half-and-half and Parmesan, then stir to combine. Let the sauce simmer over medium-low heat, stirring frequently, until it thickens slightly, about 3–5 minutes.
  6. Return the chicken thighs to the skillet and spoon the sauce over top. Garnish with fresh parsley if desired, and serve over pasta, rice, or alongside a salad.

Leftovers reheat well — a quick stir with a fork is usually enough to bring the sauce back to its original silky consistency.