Creamy Garlic Mushroom Chicken Skillet Step-by-step instructions

Before you start

Before heating the skillet, gather and prepare all ingredients to ensure a smooth cooking process. Pat the chicken pieces dry with paper towels; removing surface moisture is essential for achieving a deep, golden-brown sear rather than steaming the meat.

Slice the mushrooms evenly so they cook at the same rate, and mince the garlic cloves finely. Measure out the butter, heavy cream, and chopped parsley, placing them within arm's reach of the stovetop. This preparation prevents the garlic from burning while searching for ingredients.

Instructions

Searing the Chicken

1. 1Sear the chicken pieces
   Melt the butter in a large cast-iron skillet over medium-high heat. Add the cubed chicken pieces in a single layer. Cook undisturbed for 3 to 4 minutes to develop a golden crust, then toss and sear for another 2 to 3 minutes until browned on all sides. Remove the chicken from the skillet and set aside on a plate.
   Look for The chicken should have a rich golden-brown crust.
   Tip Do not crowd the pan; sear in batches if needed.

At the end of this phase, the chicken pieces should display a beautiful golden-brown crust on all sides, though they will not be fully cooked through yet. The kitchen will smell rich and savory as the butter sizzles and browns.

You should see caramelized brown bits, or fond, stuck to the bottom of the skillet, which will serve as the flavorful base for the upcoming mushroom cream sauce.

Sautéing the Mushrooms and Garlic

2. 2Sauté the sliced mushrooms
   In the same skillet with the remaining pan drippings, add the sliced mushrooms. Cook over medium heat, stirring occasionally, for 5 to 6 minutes until they release their moisture and turn a deep golden brown. The mushrooms will naturally scrape up the browned bits from the bottom of the pan.
   Look for Mushrooms should be tender and deeply browned.
   Tip Let the mushrooms brown before stirring too much.
3. 3Add the minced garlic
   Add the minced garlic to the skillet with the mushrooms. Sauté for about 1 minute, stirring constantly to prevent the garlic from burning. Cook just until the garlic is highly fragrant and softened.
   Look for The garlic should smell sweet and aromatic.
   Tip Keep the garlic moving so it does not scorch.

By the end of this phase, the sliced mushrooms will have released their moisture, shrunk in size, and developed a deep, caramelized color. The minced garlic will be softened and highly aromatic, releasing a sweet and pungent scent without turning dark brown or black. The bottom of the skillet should be mostly deglazed from the moisture released by the mushrooms.

Simmering the Garlic Cream Sauce

4. 4Simmer the cream sauce and chicken
   Pour the heavy cream into the skillet, stirring to combine with the mushrooms and garlic. Return the seared chicken and any accumulated juices to the pan. Bring the sauce to a gentle simmer over medium-low heat. Cook for 5 to 7 minutes until the sauce thickens and the chicken is fully cooked through to an internal temperature of 165°F (74°C). Garnish with chopped fresh parsley before serving.
   Look for The sauce should be thick and coat the back of a spoon.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Verify the chicken's temperature with a digital thermometer.

At this final stage, the heavy cream will have bubbled and reduced into a thick, velvety speckled sauce that completely smothers the chicken and mushrooms. The sauce should gently bubble around the edges of the skillet, and the chicken must be fully cooked through to a safe temperature. The dish is finished with a vibrant sprinkle of fresh green parsley.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken. If too many chicken pieces are crowded together, they will release moisture and steam instead of browning, resulting in a rubbery texture. Cook the chicken in batches if necessary to maintain high pan heat.

Another error is adding the garlic too early with the mushrooms; garlic burns easily and becomes bitter, so it should only be sautéed for about a minute until fragrant before pouring in the heavy cream to stop the cooking process.

How to tell it’s done

To ensure the chicken is completely safe and tender, it must reach an internal temperature of 165°F (74°C) when tested with an instant-read digital meat thermometer inserted into the thickest piece.

The sauce is perfectly done when it reduces to a velvety consistency that coats the back of a spoon. If you draw a line through the sauce on the spoon and the path remains clear for a few seconds, the cream has reduced sufficiently and is ready to serve.

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