Name: One-Pan Creamy Garlic Chicken with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American, Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika; 1 tsp paprika; 2 tbsp olive oil; 8 oz cremini mushrooms, sliced; 2 tbsp unsalted butter; 1 medium shallot, finely diced; 6-8 garlic cloves, minced; 1 cup low-sodium chicken broth; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 1 tsp Dijon mustard; 1 tsp Italian seasoning; ¼ tsp red pepper flakes (optional); 1 tbsp fresh lemon juice; 2 tbsp fresh parsley, chopped; 1 tbsp cornstarch + 1 tbsp water (if needed); 2 oz cream cheese (for extra richness)

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Cleaning up after dinner can feel like a second job—but One-Pan Creamy Garlic Chicken with Mushrooms changes that. This decadent, restaurant-quality dish delivers tender, golden-browned chicken nestled in a rich, garlic-infused cream sauce with earthy mushrooms—all cooked in a single skillet for minimal cleanup.

Cooking everything in one pan builds layers of flavor: the chicken forms a golden fond, mushrooms release earthy juices, and garlic and cream meld into a luxurious sauce. Ready in just 30 minutes, this recipe proves that elegance doesn’t require a sink full of dishes—perfect for busy weeknights when you want something special without the extra effort.

Ingredients List

Ingredients for One-Pan Creamy Garlic Chicken

This recipe uses simple, high-quality ingredients to create something truly memorable. Each component plays a crucial role in building the final dish.

For the Chicken:

Ingredient	Quantity	Notes & Substitutions
Boneless, skinless chicken breasts	4 (about 1.5 lbs)	Pound to even thickness for uniform cooking
Salt	1 tsp	Kosher salt preferred
Black pepper	½ tsp	Freshly ground
Paprika	1 tsp	Adds color and subtle sweetness
Garlic powder	1 tsp	For seasoning the chicken
Olive oil	2 tbsp	For searing; avocado oil works too

For the Mushrooms & Aromatics:

Ingredient	Quantity	Notes & Substitutions
Cremini mushrooms	8 oz	Sliced. Baby bellas or white mushrooms work
Butter	2 tbsp	Unsalted, for sautéing mushrooms
Shallot	1 medium	Finely diced; substitute ¼ cup onion
Garlic	6-8 cloves	Minced. Fresh is essential here

For the Creamy Garlic Sauce:

Ingredient	Quantity	Notes & Substitutions
Chicken broth	1 cup	Low-sodium preferred for salt control
Heavy cream	1 cup	Creates rich, velvety sauce
Parmesan cheese	½ cup	Freshly grated—pre-grated won’t melt smoothly
Dijon mustard	1 tsp	Adds tangy depth
Italian seasoning	1 tsp	Dried herb blend
Red pepper flakes	¼ tsp	Optional, for gentle heat
Fresh parsley	2 tbsp	Chopped, for garnish
Lemon juice	1 tbsp	Fresh, brightens the final dish

Thickening Options (if needed):

Ingredient	Quantity	When to Use
Cornstarch	1 tbsp + 1 tbsp water	For thicker sauce; add at end
Cream cheese	2 oz	For extra richness and thickness

Timing: Restaurant Quality, Minimal Effort

Phase	Duration	Key Details
Preparation	10 minutes	Pound chicken, slice mushrooms, mince garlic
Cooking	20 minutes	Sear chicken, sauté mushrooms, build sauce
Total Time	30 minutes	50% faster than average creamy chicken recipes

Efficiency Insight: This One-Pan Creamy Garlic Chicken is approximately 40% faster than traditional French-style chicken dishes that require separate pans for searing, sauce-making, and finishing. The one-pan method not only saves cleanup time but actually improves flavor by incorporating every browned bit into the final sauce.

Meal Prep Potential: While best served fresh, components can be prepped ahead: slice mushrooms and mince garlic up to 2 days in advance. Pound chicken breasts and store in refrigerator. When ready to cook, everything comes together in minutes.

Step-by-Step Instructions

Step 1: Prep the Chicken for Perfect Searing

Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to an even thickness of about ½ inch throughout. This ensures uniform cooking—no more dry ends and undercooked centers. Pat the chicken breasts completely dry with paper towels (moisture is the enemy of a good sear). Season both sides generously with salt, pepper, paprika, and garlic powder.

Pro Tip: Pounding chicken isn’t just about tenderness—it creates more surface area for that beautiful golden crust, which means more flavor in every bite. The thinner profile also reduces cooking time significantly.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil in a large, heavy-bottomed skillet (12-inch recommended) over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the pan, making sure not to overcrowd—work in batches if necessary. Cook undisturbed for 4-5 minutes until the bottom is deeply golden brown and releases easily from the pan. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F. Transfer the chicken to a clean plate and tent loosely with foil to keep warm.

The Science: Those beautiful browned bits stuck to the pan—called “fond”—are concentrated flavor that will become the foundation of your creamy garlic sauce. Don’t you dare wash that pan!

Step 3: Sauté the Mushrooms and Aromatics

Reduce heat to medium. Add 2 tablespoons of butter to the same skillet (do not clean it!). Once melted, add the sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes to develop deep golden-brown color, then stir and continue cooking for another 3-4 minutes until mushrooms have released their liquid and started to caramelize. Add the diced shallot and cook for 1-2 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant—your kitchen should smell incredible at this point.

Mushroom Wisdom: Cremini mushrooms (baby bellas) have deeper, earthier flavor than white button mushrooms. Don’t overcrowd the pan when browning mushrooms—they need space to release moisture and develop color.

Step 4: Build the Luxurious Cream Sauce

Pour ¼ cup of chicken broth into the pan and scrape up all those glorious browned bits with a wooden spoon. This deglazing step captures every molecule of flavor from the seared chicken and caramelized mushrooms. Add the remaining ¾ cup broth, heavy cream, Dijon mustard, Italian seasoning, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and let it bubble gently for 3-4 minutes until the sauce thickens slightly.

Visual Cue: The sauce should coat the back of a spoon but still be pourable. It will continue to thicken as it finishes cooking and rests.

Step 5: Add Parmesan and Return Chicken

Remove the pan from heat and gradually stir in the freshly grated Parmesan cheese until completely melted and smooth. The sauce should now be velvety and rich. Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over the top of each breast. Place the pan back over low heat for 2-3 minutes to warm everything through.

Cheese Note: Freshly grated Parmesan is non-negotiable here. Pre-shredded cheeses contain anti-caking agents that prevent smooth melting, resulting in a grainy, separated sauce.

Step 6: Finish and Serve

Remove from heat and stir in the fresh lemon juice—this brightens the entire dish and cuts through the richness beautifully. Garnish generously with fresh chopped parsley. Serve immediately, spooning extra sauce and mushrooms over each chicken breast.

Nutritional Information

Per Serving (1 chicken breast with sauce and mushrooms):

Nutrient	Amount	% Daily Value (DV)
Calories	480 kcal
Protein	42g	84%
Total Fat	28g	43%
Saturated Fat	15g	75%
Carbohydrates	8g	3%
Dietary Fiber	1g	4%
Sugars	3g
Sodium	680mg	30%
Calcium	20% DV
Iron	10% DV
Vitamin D	15% DV	From mushrooms

Nutritional Highlights: This One-Pan Creamy Garlic Chicken delivers an impressive 42g of protein per serving—essential for muscle maintenance and satiety. Mushrooms provide a natural source of vitamin D, especially if exposed to sunlight before cooking. Using low-sodium broth and controlling added salt can reduce sodium by up to 40%.

Healthier Alternatives for the Recipe

This recipe is naturally satisfying, but here’s how to adapt it for specific dietary needs:

For a Lighter Version:

Swap	Benefit
Use half-and-half instead of heavy cream	Cuts calories by 35%, saturated fat by 40%
Reduce butter to 1 tbsp	Saves 100 calories
Use 2% milk + 1 tbsp flour slurry	Creamy sauce with 50% less fat
Increase mushrooms to 12 oz	Adds volume and nutrients with minimal calories
Use chicken tenderloins	Faster cooking, built-in portion control

For Dietary Adaptations:

Diet	Modifications
Keto/Low-Carb	Recipe is naturally low-carb; use full-fat cream
Whole30/Paleo	Use coconut cream instead of heavy cream; omit Parmesan
Dairy-Free	Use full-fat coconut milk, dairy-free butter, and nutritional yeast
Gluten-Free	All ingredients naturally GF; thicken with cornstarch if needed
Lower Sodium	Use no-salt broth, omit added salt, use fresh herbs for flavor

To Boost Nutrients:

Add Spinach: Stir in 3 cups fresh spinach at the end—it wilts into the sauce beautifully
Extra Vegetables: Add sliced zucchini or bell peppers with the mushrooms
Fresh Herbs: Use thyme, rosemary, or oregano for added antioxidants
Bone Broth: Replace regular broth with collagen-rich bone broth

Serving Suggestions

This creamy chicken is versatile enough to star in any meal setting:

Over Pasta: Serve over fettuccine, pappardelle, or angel hair to soak up the sauce
With Grains: Pair with creamy polenta, wild rice, or quinoa for a hearty meal
Vegetable Sides: Roasted asparagus, garlic green beans, or steamed broccoli complement perfectly
Bread for Sopping: Crusty sourdough or garlic bread is essential for sauce lovers
Low-Carb Options: Serve over zucchini noodles or cauliflower mash

Wine Pairing: A buttery Chardonnay or unoaked oaked white wine complements the creamy garlic sauce beautifully. For red wine lovers, a light Pinot Noir works surprisingly well.

Common Mistakes to Avoid

Mistake #1: Overcooking the Chicken

Cause: Thin breasts cook quickly; carryover cooking continues after removal
Fix: Remove from heat at 160°F—resting brings it to 165°F. Use an instant-read thermometer.

Mistake #2: Not Patting Chicken Dry

Cause: Moisture prevents proper searing; chicken steams instead of browns
Fix: Pat thoroughly with paper towels before seasoning

Mistake #3: Crowding the Pan

Cause: Overcrowding drops pan temperature, causing steaming
Fix: Cook in batches if necessary; give each piece space

Mistake #4: Burning the Garlic

Cause: Garlic added to pan that’s too hot; cooked too long
Fix: Add garlic with mushrooms or reduce heat; 60 seconds is plenty

Mistake #5: Using Pre-Shredded Cheese

Cause: Anti-caking agents prevent smooth melting
Fix: Grate Parmesan fresh from a block—takes 2 minutes

Mistake #6: Boiling the Cream

Cause: High heat causes cream to separate and curdle
Fix: Keep heat at medium-low once cream is added; gentle simmer only

Mistake #7: Skipping the Lemon Juice

Cause: Forgetting this step results in flat, one-dimensional sauce
Fix: Always add fresh lemon juice at the end—it brightens everything

Mistake #8: Not Scraping the Fond

Cause: Those browned bits are pure flavor left behind
Fix: Deglaze thoroughly with broth; scrape every bit into sauce

Storing Tips for the Recipe

Component	Storage Method	Shelf Life	Reheating Instructions
Cooked chicken in sauce	Airtight container	3 days	Gentle stovetop over low heat; add splash of broth
Sauce only	Airtight jar	4 days	Reheat gently, whisk to recombine
Mushrooms	Airtight container	3 days	Best when combined with sauce

Freezing: Cream-based sauces can separate when frozen. For best results, freeze the cooked chicken and mushrooms without the cream sauce. Make fresh sauce when reheating. Alternatively, freeze the complete dish and accept that texture may change slightly—thaw overnight in refrigerator and reheat gently, whisking to recombine.

Make-Ahead Strategy:

Pound and season chicken up to 24 hours ahead
Slice mushrooms and mince garlic up to 2 days ahead
Make the sauce (without Parmesan) and refrigerate; add cheese when reheating

Reheating Best Practices:

Stovetop: Place chicken and sauce in skillet over low heat, cover, and warm gently for 5-7 minutes
Microwave: Heat in 30-second bursts at 50% power to prevent sauce separation
Add Liquid: If sauce thickened, add splash of broth or milk when reheating

Conclusion

This One-Pan Creamy Garlic Chicken with Mushrooms delivers restaurant-quality elegance in just 30 minutes with only one pan to wash. Tender golden chicken, earthy mushrooms, and a rich garlic-Parmesan sauce come together in a dish that’s impressive enough for company yet simple enough for any weeknight.

Ready to fall in love with one-pan cooking? Try this One-Pan Creamy Garlic Chicken tonight and tag us in your beautiful creations! Drop a comment below with your favorite add-ins or serving suggestions. Don’t forget to subscribe for more delicious, time-saving recipes delivered straight to your inbox.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs are more forgiving and stay juicier. Cook time may increase by 2-3 minutes per side. The sauce works beautifully with either cut.

Q: How do I prevent the sauce from breaking or curdling?
A: Three rules: 1) Keep heat at medium-low once cream is added—no boiling. 2) Add cheese off the heat, stirring constantly. 3) If reheating, use low heat and stir gently. A broken sauce can sometimes be saved by whisking in 1 tablespoon cold cream off heat.

Q: Can I make this dairy-free?
A: Yes! Use full-fat coconut milk for creaminess, dairy-free butter for sautéing, and nutritional yeast or dairy-free Parmesan alternative. The flavor profile changes slightly but remains delicious.

Q: What mushrooms work best?
A: Cremini (baby bella) mushrooms offer the best flavor-to-price ratio. Shiitake adds deeper umami, white buttons are milder, or try a mix for complexity. Avoid canned mushrooms—fresh is essential here.

Q: Can I add vegetables to make it a complete meal?
A: Definitely! Add spinach at the end (it wilts into sauce), sauté zucchini with mushrooms, or stir in roasted red peppers. Serve over pasta, rice, or with crusty bread for a complete meal.

Q: How do I thicken the sauce if it’s too thin?
A: Three options: 1) Simmer uncovered for 3-5 minutes to reduce. 2) Mix 1 tbsp cornstarch with 1 tbsp cold water, stir in, simmer 1 minute. 3) Mash some of the mushrooms into the sauce.

Q: Can I use this sauce for other proteins?
A: This versatile creamy garlic sauce works beautifully with pork chops, shrimp (reduce cooking time), firm white fish, or even tofu. Adjust cooking times accordingly.

Q: Is this recipe gluten-free?
A: Yes, all ingredients are naturally gluten-free. If using cornstarch to thicken, ensure it’s certified GF. Serve with gluten-free pasta or rice for a complete meal.