Juicy Pan-Seared Chicken with Creamy Mushroom Sauce

Posted on May 11, 2025

Have you ever cut into a beautiful pan-seared chicken breast, excited for that first bite, only to be met with disappointing dryness? It’s the worst! Getting that perfect golden-brown crust on chicken while keeping it incredibly juicy inside can feel like kitchen alchemy.

For years, I struggled. My chicken breasts often ended up more akin to shoe leather than the tender, moist main course I craved. I tried high heat, low heat, quick cooks, slow cooks… nothing seemed to consistently work until I discovered a simple, yet crucial, technique.

That one little tweak changed everything. Now, I make this Pan-Seared Chicken in Creamy Mushroom Sauce with Potatoes, and the chicken is unbelievably moist and flavorful every single time. Seriously, you won’t believe the difference this method makes! Paired with tender potatoes and a luscious, savory mushroom sauce, this dish is pure comfort food perfection that’s surprisingly simple to achieve.

Why This Creamy Mushroom Chicken Dish is a Winner

There are so many reasons this skillet chicken dinner is a favorite in my house. It’s the kind of meal that feels fancy enough for guests but easy enough for a weeknight.

No More Dry Chicken: The primary focus is on the technique to ensure the chicken is perfectly cooked and juicy.
Incredible Flavor: The creamy mushroom sauce is rich, savory, and coats everything beautifully.
Complete Meal in One Pan: (Mostly!) The potatoes cook separately but everything comes together in one glorious skillet at the end, minimizing cleanup.
Comfort Food: It’s warm, satisfying, and utterly delicious.
Adaptable: Easily customize the herbs, vegetables, or even make simple swaps for dietary needs (check tips below!).

Gathering Your Ingredients for Creamy Mushroom Chicken

One of the best things about this recipe is that it uses simple, accessible ingredients you likely already have or can easily find at any grocery store. The magic comes from how these humble components are combined and cooked.

Here’s a look at the key players that create this flavorful Pan-Seared Chicken with Creamy Mushroom Sauce:

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Boneless, Skinless Chicken Breasts: The star of the show. Choose breasts that are roughly the same size for even cooking. Patting them very dry is your first step to a golden sear!
Salt and Black Pepper: Simple seasonings are all you need when the sauce is this flavorful. Don’t be shy when seasoning the chicken before searing – it makes a huge difference.
Olive Oil or Unsalted Butter: You’ll use this divided for searing the chicken and sautéing the vegetables. Both work wonderfully; butter adds a little extra richness to the pan drippings.
Baby Bella Mushrooms: Also known as crimini mushrooms. They have a deeper, earthier flavor than white button mushrooms, which adds complexity to the sauce. Make sure to wipe them clean with a damp cloth rather than washing, so they don’t get waterlogged.
Small Yellow Onion: Provides a foundational aromatic sweetness when sautéed, building the base flavor for the creamy sauce.
Garlic: Essential for that classic savory depth in the sauce. Freshly minced garlic gives the best flavor.
Chicken Broth: This is crucial for deglazing the pan and creating the initial liquid base for the sauce. It picks up all those delicious browned bits left from searing the chicken and cooking the mushrooms.
Heavy Cream or Half and Half: The key to the creamy texture! Heavy cream makes a thicker, richer sauce, while half and half will result in a slightly lighter consistency. Choose based on your preference.
Baby Potatoes: These cook quickly and pair perfectly with the creamy sauce. Halving or quartering them ensures they become tender and provides more surface area if you choose to finish them in the pan for a little crisping.
Fresh Parsley: A bright, fresh herb that adds a pop of color and flavor at the end. Divided use means some goes into the sauce and some is used as a final garnish.
Optional Dried Herbs (Thyme, Rosemary, etc.): A little something extra for the potatoes if you like, though salt and pepper are just fine on their own.

Crafting Your Delicious Meal: Step-by-Step

Ready to transform these simple ingredients into a show-stopping dinner? Let’s walk through the process. Remember, cooking is all about technique and paying attention to what’s happening in the pan!

Get the Potatoes Ready: Your first task is to prepare the potatoes. Put your baby potatoes into a pot and cover them generously with cold water – about an inch above the potato tops is perfect. Add a good pinch of salt to the water; this seasons the potatoes from the inside out as they cook. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Let them cook until they are easily pierced with a fork, which usually takes between 10 to 15 minutes depending on their size. Once tender, drain all the water completely and set them aside. You can toss them with a little butter or olive oil and herbs like thyme and some fresh parsley now for extra flavor, or just keep them plain to finish in the skillet later.
Prepare the Chicken for Searing: This next step is absolutely CRUCIAL for avoiding dry chicken and getting that beautiful crust. Take your boneless, skinless chicken breasts and pat them EXTREMELY dry using paper towels. Moisture on the surface prevents searing – it just steams the chicken instead. Once they are bone dry, season them generously on all sides with salt and black pepper. Don’t be shy with the seasoning!
Sear That Chicken for Maximum Juiciness: Now it’s time for the main event for the chicken. Heat the first tablespoon of olive oil or butter in a large, heavy skillet over medium-high heat. You want the oil to be shimmering but not smoking excessively. Carefully place the dry, seasoned chicken breasts into the hot skillet. Listen for that satisfying sizzle – that tells you the pan is hot enough. Cook the chicken undisturbed for 5 to 7 minutes per side. The key here is patience; letting it cook without moving it is how you develop that gorgeous golden-brown crust. Use a meat thermometer to check the internal temperature. Chicken is safely cooked when it reaches 165 degrees Fahrenheit (74 degrees Celsius). The goal is to cook it just until it hits this temperature to keep it juicy. Overcooking is the enemy of moist chicken!
Let the Chicken Rest: Once the chicken reaches 165°F, immediately remove it from the skillet and place it on a clean cutting board. Tent it loosely with aluminum foil. Let it rest for at least 5 minutes while you proceed with the sauce. This resting period is non-negotiable! It allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. Skipping this step means all those wonderful juices will run out onto your cutting board instead of staying in the chicken where they belong.
Build the Mushroom Sauce Base: Using the same skillet where you cooked the chicken (don’t clean it – those browned bits are flavor!), add the remaining 1 tablespoon of olive oil or butter. If the pan looks dry, add a little more oil or butter. Add your sliced mushrooms to the skillet. Cook them over medium heat, stirring occasionally. Be patient as they release their liquid and then start to brown. This browning, usually 5 to 7 minutes, builds deep flavor. Next, add the chopped yellow onion and cook until it softens, about 3 to 4 minutes. Finally, stir in the minced garlic and cook for just 1 minute until you can smell its fragrant aroma. Be careful not to burn the garlic.
Finish the Creamy Sauce: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape up any delicious browned bits stuck to the bottom of the pan – this is called deglazing, and it adds so much flavor to your sauce. Bring the broth to a simmer and let it cook for 2 to 3 minutes, allowing it to reduce slightly. Reduce the heat to low and stir in the heavy cream or half and half. Let the sauce simmer gently for another 3 to 5 minutes, stirring occasionally, until it thickens to your desired consistency. Season the sauce with salt and pepper to taste. Stir in half of your chopped fresh parsley for a burst of freshness.
Serve and Enjoy: While the sauce is finishing, slice the rested chicken breasts against the grain. Arranging the sliced chicken and the drained baby potatoes on plates. Spoon the creamy mushroom sauce generously over the chicken and potatoes. Garnish everything with the remaining fresh parsley. Get ready to enjoy perfectly juicy Pan-Seared Chicken in Creamy Mushroom Sauce with tender potatoes – a truly satisfying meal!

Tips for Perfect Pan-Seared Chicken and Creamy Sauce

Want to ensure success with this dish every single time? Here are a few extra tips to help you master your Pan-Seared Chicken with Creamy Mushroom Sauce:

Don’t Skip the Dry Step: Seriously, patting the chicken dry is the single most important step for achieving a good sear. Moisture equals steam, and steam prevents browning.
Hot Pan, but Not Too Hot: Medium-high heat is perfect for searing. If the pan is smoking aggressively, it’s too hot and your chicken will burn before it cooks through. If it’s not hot enough, you won’t get that crust.
Use a Meat Thermometer: Eyeballing doneness is risky. A simple instant-read thermometer ensures you cook the chicken to exactly 165°F, guaranteeing juiciness. It’s a game-changer!
Let it Rest! Just like the dry step, resting the chicken is essential. It allows the juices to redistribute, making the chicken moist and tender throughout. If you’re looking for other ways to ensure moist chicken, our guide on Crispy Stuffed Chicken offers more insights into keeping chicken juicy.
Don’t Crowd the Pan: When searing the chicken or sautéing the mushrooms, make sure not to overcrowd the skillet. This lowers the temperature and prevents browning. Cook in batches if necessary.
Scrape Those Bits: Those browned bits (called fond) at the bottom of the pan after searing and sautéing are packed with flavor. Using the chicken broth to scrape them up adds incredible depth to your sauce.
Adjust Sauce Consistency: If your sauce is too thick, add a splash more chicken broth or cream. If it’s too thin, let it simmer gently for a few more minutes to reduce and thicken. You could also make a quick slurry of a teaspoon of cornstarch mixed with a tablespoon of cold water and whisk it into the simmering sauce to thicken it rapidly.
Potato Finish: If you like your potatoes a little more browned, you can add them to the skillet with the mushrooms and onions for the last few minutes of cooking or after the sauce is done, just before serving, to warm them through and pick up some of that delicious sauce flavor. For more ideas on cooking potatoes, check out our recipe for Golden Roasted Potatoes.

Serving Suggestions

This Pan-Seared Chicken with Creamy Mushroom Sauce and Potatoes is truly a complete meal on its own. The chicken, the rich sauce, and the tender potatoes cover all the bases. However, if you wanted to add something extra, a simple green salad with a light vinaigrette provides a nice contrast to the richness of the sauce. You could also serve it with some crusty bread to soak up every last drop of that amazing sauce.

Your Creamy Mushroom Chicken Questions Answered (FAQ)

Got questions about making this delicious dish? Here are some common queries and their answers to help you succeed!

Can I use different types of mushrooms?

Absolutely! While baby bella mushrooms (crimini) are recommended for their flavor, you can definitely use white button mushrooms, shiitake, oyster, or a mix of your favorites. Just make sure to slice them fairly evenly so they cook at the same rate. Explore other ways to use mushrooms in savory dishes like our Avocado Toast with Sautéed Mushrooms.

What if I don’t have heavy cream? Can I use milk?

The recipe suggests heavy cream or half and half for best results. Using milk will result in a much thinner sauce and is more prone to separating when heated, especially whole milk. If you absolutely must use milk, you might need to thicken the sauce with a flour or cornstarch slurry at the end (mix 1-2 tablespoons flour or 1 tablespoon cornstarch with an equal amount of cold water until smooth, then whisk into the simmering sauce and cook until thickened).

Can I add other vegetables?

Yes! This sauce base is versatile. Spinach wilts beautifully into the sauce at the very end. You could also add sliced bell peppers or zucchini along with the onions and mushrooms, just give them a little extra time to soften.

How long does leftover Creamy Mushroom Chicken last?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of extra chicken broth or cream if the sauce has thickened too much. Microwaving can sometimes make the chicken a little tougher.

Can I make this recipe ahead of time?

The sauce can be made ahead of time and stored separately. The potatoes can also be cooked ahead and stored. However, it’s best to pan-sear the chicken fresh just before serving for the juiciest results. You can reheat the sauce and potatoes, then quickly cook the chicken while they warm up.

My sauce isn’t thickening, what should I do?

Make sure the sauce is simmering gently after adding the cream – not just warming. Simmering allows the liquid to reduce and the cream to thicken. If after 5-7 minutes of gentle simmering it’s still too thin, you can use the cornstarch slurry method mentioned above (mix 1 tsp cornstarch with 1 tbsp cold water, whisk into simmering sauce).

Enjoy Your Homemade Pan-Seared Chicken with Creamy Mushroom Sauce!

Say goodbye to dry chicken breast forever with this incredible Pan-Seared Chicken in Creamy Mushroom Sauce with Potatoes recipe! It’s a simple technique that unlocks maximum flavor and tenderness, paired with a rich, comforting sauce and hearty potatoes. This dish is guaranteed to become a favorite in your rotation.

Give it a try tonight! If you make it, let me know how it turns out in the comments below. I love hearing from you!

Pan-Seared Chicken in Creamy Mushroom Sauce with Potatoes