Go Back

Mushroom Cream Chicken Skillet

This Mushroom Cream Chicken Skillet is a rich, one-pan keto-friendly dish with juicy chicken breasts simmered in a creamy garlic mushroom sauce — perfect for a low-carb dinner packed with flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 chicken breasts boneless, skinless
  • 2 tbsp olive oil or butter
  • 2 cups mushrooms sliced (white or cremini)
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Tongs
  • Wooden spoon

Method
 

  1. Season chicken breasts with salt, pepper, and Italian seasoning on both sides.
  2. Heat olive oil or butter in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, add mushrooms and sauté for 3–4 minutes until they begin to brown. Add minced garlic and cook for another 30 seconds.
  4. Pour in the heavy cream and Parmesan cheese. Stir well and simmer until the sauce thickens slightly.
  5. Return chicken to the skillet and spoon the creamy mushroom sauce over the top. Let it simmer for 2–3 minutes to absorb the flavors.
  6. Garnish with chopped parsley and serve warm. Perfect with zucchini noodles, cauliflower mash, or steamed veggies.

Notes

Use chicken thighs instead of breasts for extra juiciness. For a dairy-free option, swap the cream with coconut milk and omit Parmesan cheese.