Creamy Garlic Mushroom Chicken Skillet Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready to go. Slice the mushrooms into uniform pieces to ensure they cook evenly.

Mince the garlic cloves finely so they distribute their flavor throughout the sauce. Cut the chicken into consistent bite-sized pieces, which will help them cook faster and more uniformly.

Have your heavy cream measured and ready to pour, and keep your fresh parsley chopped for the finishing touch. Having everything organized beforehand prevents rushing during the cooking process and allows you to focus on achieving the perfect sear on the chicken pieces.

Instructions

Searing the chicken

1. 1Sear the chicken
   Heat a large cast-iron skillet over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown on all sides. Remove the chicken from the pan and set aside on a clean plate.
   Look for chicken is golden brown
   Tip Ensure the pan is hot before adding the chicken to get a good sear.

The chicken should have a deep golden-brown crust on all sides. It does not need to be cooked through completely at this stage, as it will finish simmering in the sauce later. Ensure the pan is hot and the chicken is placed in a single layer to achieve the best color and flavor development.

Sautéing the aromatics

2. 2Sauté mushrooms and garlic
   In the same skillet, add the sliced mushrooms. Sauté them until they release their moisture and turn golden brown. Stir in the minced garlic and cook for about one minute until fragrant, being careful not to burn the garlic.
   Look for mushrooms are golden and garlic is fragrant
   Tip Do not crowd the mushrooms to ensure they brown properly instead of steaming.

The mushrooms should be softened and lightly browned, with a pleasant earthy aroma. The garlic should be fragrant and golden but not dark or burnt. If the pan seems dry, you can add a small splash of oil to help the mushrooms cook evenly and develop their full flavor before adding the cream.

Simmering the sauce

3. 3Simmer and finish
   Pour the heavy cream into the skillet with the mushrooms and garlic. Bring to a gentle simmer, then add the cooked chicken back into the sauce. Continue to cook until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened. Let the chicken rest for 5 minutes before serving with fresh parsley.
   Look for sauce is bubbling and thickened
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to ensure the chicken is perfectly cooked through.

The sauce should be bubbling gently and visibly thickened. The chicken should be fully cooked, tender, and coated in the creamy mixture. The kitchen should smell rich and savory. Once the sauce coats the back of a spoon, the dish is ready to be removed from the heat and garnished with fresh parsley.

Common mistakes

A common mistake is overcrowding the skillet when searing the chicken or sautéing the mushrooms. Adding too much to the pan at once lowers the temperature, which causes the ingredients to steam rather than brown. This leads to a loss of flavor and texture.

Another mistake is adding the cream too early or at too high a heat, which can cause the sauce to separate. Maintain a gentle simmer to keep the sauce smooth, emulsified, and luxurious throughout the final stage of cooking.

How to tell it’s done

The chicken is done when it is golden brown on the outside and cooked through to an internal temperature of 165°F (74°C). The sauce should be thick enough to coat the back of a spoon.

If the sauce remains too thin, allow it to simmer for an additional minute or two until it reaches your desired consistency. Always use a meat thermometer to check the thickest part of the chicken to ensure it is safe to eat while remaining juicy and tender.

• Poultry: 165°F (74°C) in the thickest part