Creamy Mushroom Chicken with Skillet Gravy – Easy One-Pan

This Creamy Mushroom Chicken with Skillet Gravy is the kind of dinner that looks like a Sunday project but comes together on a Tuesday. Chicken breasts get a hard sear in a hot skillet, mushrooms brown in the same pan, and the whole thing finishes in a silky gravy made from the browned bits left behind.

The trick is restraint: don't crowd the pan, don't stir the mushrooms too soon, and let the flour cook out before you add the broth. Do those three things and you get deep, roasted mushroom flavor instead of a pale, watery sauce.

Serve it over mashed potatoes, egg noodles, or rice so none of that gravy goes to waste. It also reheats beautifully, which makes it a solid batch-cook candidate for the week.

About the Ingredients

6 boneless, skinless chicken breasts (about 2 lb / 900g), pounded to 3/4-inch thickness

Pounding to an even thickness is what keeps them from drying out before the center cooks. If breasts are huge, cut them in half horizontally instead of pounding forever.

1 1/2 teaspoons kosher salt, divided

Kosher salt is less dense than table salt, so swap in only 1 teaspoon of fine table salt. Season the chicken 15 minutes ahead for better seasoning penetration.

1 teaspoon freshly ground black pepper

Fresh-cracked pepper blooms in the hot pan far better than pre-ground. A coffee grinder reserved for spices works if you don't have a pepper mill.

3 tablespoons olive oil, divided

Use regular (not extra-virgin) olive oil for the sear since it handles heat better. Avocado oil is a fine neutral swap.

1 lb (450g) cremini mushrooms, sliced 1/4-inch thick

Cremini (baby bella) has more flavor than white buttons. Buy dry, firm mushrooms and wipe them with a damp towel rather than soaking them.

4 tablespoons unsalted butter, divided

Butter browns and adds nuttiness to the gravy. For a dairy-free version, use a plant butter stick, not a tub spread.

1 medium yellow onion, finely diced (about 1 cup)

Yellow onion melts into the gravy; sweet onion works too but browns faster, so lower the heat slightly.

3 cloves garlic, minced

Mince fine so it doesn't burn in the 30 seconds it cooks. Jarred garlic is acceptable but use 1 teaspoon and add it with the broth instead.

3 tablespoons all-purpose flour

Flour thickens the gravy and needs a full minute of cooking to lose its raw taste. For gluten-free, use 2 tablespoons cornstarch whisked into cold broth.

2 cups (480ml) low-sodium chicken broth

Low-sodium gives you control over the final seasoning. For a deeper sauce, use 1 cup broth plus 1 cup dry white wine.

1/2 cup (120ml) heavy cream

Heavy cream gives a stable, glossy gravy. Whole milk works but simmer gently and expect a thinner sauce.

1 teaspoon fresh thyme leaves, plus more for garnish

Thyme loves mushrooms. Dried thyme is fine at 1/2 teaspoon, added with the broth.

Tips & Tricks

Don't Crowd the Mushrooms

Cook them in a single layer in two batches if needed; a packed pan steams them gray instead of browning them golden.

Sear, Then Rest

Pull the chicken at 160F (71C) and rest it 5 minutes; carryover heat brings it to a safe 165F (74C) while staying juicy.

Cook the Flour Out

Stir the flour into the fat for a full 60 seconds before adding broth, or the gravy will taste chalky.

Step-by-Step Instructions

1. Season and Preheat

Pat the chicken dry and season both sides with 1 teaspoon salt and the pepper. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat (375F / 190C) for 2 minutes, until the oil shimmers.

2. Sear the Chicken

Lay the chicken in the pan without touching and cook 5 to 6 minutes per side, until deeply golden brown and the internal temperature reads 160F (71C). Transfer to a plate and tent with foil.

3. Brown the Mushrooms

Add the remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Add the mushrooms in a single layer and cook 6 to 8 minutes without stirring for the first 3 minutes, until golden brown and their moisture has evaporated.

4. Soften the Aromatics

Lower the heat to medium (325F / 165C), add the onion, and cook 4 minutes until translucent. Add the garlic and thyme and stir 30 seconds, just until fragrant.

5. Build the Gravy

Melt the remaining 3 tablespoons butter into the pan, sprinkle the flour over everything, and stir constantly for 1 minute until the raw flour smell is gone and the mixture looks sandy.

6. Add the Liquid

Pour in the broth slowly while scraping up the browned bits, then simmer 4 to 5 minutes at a gentle bubble (about 200F / 93C) until the gravy coats the back of a spoon.

7. Finish with Cream

Reduce the heat to low, stir in the cream and remaining 1/2 teaspoon salt, and simmer 2 minutes until the edges bubble and the sauce is glossy. Taste and adjust.

8. Return and Serve

Nestle the chicken and any resting juices back into the skillet, spoon gravy over the top, and simmer 2 minutes to warm through. Garnish with thyme and serve straight from the pan.

Delicious Variations

Marsala Mushroom Chicken

Replace 1 cup of broth with dry Marsala and skip the cream for a darker, wine-forward sauce.

Bacon and Thyme Skillet Chicken

Render 4 slices of chopped bacon first and use the fat to sear the chicken, adding smoky depth.

Mushroom Chicken with Rice

Stir 1 cup of cooked wild rice blend into the finished skillet for a hearty one-pan meal.

How to Store Creamy Mushroom Chicken with Skillet Gravy

Frequently Asked Questions

If you make this Creamy Mushroom Chicken with Skillet Gravy, snap a photo of that glossy pan and let me know how it turned out in the comments. Save the recipe for your next busy weeknight and share it with someone who needs a one-pan win.

Creamy Mushroom Chicken with Skillet Gravy

Creamy Mushroom Chicken with Skillet Gravy delivers juicy seared chicken and buttery mushrooms in a rich pan sauce, all in one skillet for an easy dinner.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 6 boneless, skinless chicken breasts (about 2 lb / 900g), pounded to 3/4-inch thickness
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 lb (450g) cremini mushrooms, sliced 1/4-inch thick
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups (480ml) low-sodium chicken broth
• 1/2 cup (120ml) heavy cream
• 1 teaspoon fresh thyme leaves, plus more for garnish

📋 Instructions

1. 1Season and Preheat — Pat the chicken dry and season both sides with 1 teaspoon salt and the pepper. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat (375F / 190C) for 2 minutes, until the oil shimmers.
2. 2Sear the Chicken — Lay the chicken in the pan without touching and cook 5 to 6 minutes per side, until deeply golden brown and the internal temperature reads 160F (71C). Transfer to a plate and tent with foil.
3. 3Brown the Mushrooms — Add the remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Add the mushrooms in a single layer and cook 6 to 8 minutes without stirring for the first 3 minutes, until golden brown and their moisture has evaporated.
4. 4Soften the Aromatics — Lower the heat to medium (325F / 165C), add the onion, and cook 4 minutes until translucent. Add the garlic and thyme and stir 30 seconds, just until fragrant.
5. 5Build the Gravy — Melt the remaining 3 tablespoons butter into the pan, sprinkle the flour over everything, and stir constantly for 1 minute until the raw flour smell is gone and the mixture looks sandy.
6. 6Add the Liquid — Pour in the broth slowly while scraping up the browned bits, then simmer 4 to 5 minutes at a gentle bubble (about 200F / 93C) until the gravy coats the back of a spoon.
7. 7Finish with Cream — Reduce the heat to low, stir in the cream and remaining 1/2 teaspoon salt, and simmer 2 minutes until the edges bubble and the sauce is glossy. Taste and adjust.
8. 8Return and Serve — Nestle the chicken and any resting juices back into the skillet, spoon gravy over the top, and simmer 2 minutes to warm through. Garnish with thyme and serve straight from the pan.

👨‍🍳 Chef's Note: A 12-inch skillet is the sweet spot here; anything smaller will crowd the mushrooms and steam them instead of browning.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 38g protein · 11g carbs · 24g fat