Creamy Chicken and Mushroom Skillet

Mushroom Chicken3

Summer food is fun but toward the end of the summer, I start craving winter food!  So the clouds rolled in for a couple days and all my nesting instincts kicked in.  I had some nice mushrooms on hand and a little bit of cream in the fridge. (A girl needs some cream now and then).  I brought out the big skillet and filled the house with the smell of sautéed chicken, wine and  and fresh herbs!  I darn near broke out the wooly socks!

It was quite a meal for a wednesday work night but it came together remarkably quick.  One skillet and that is so nice!

I am not a big ‘stand at the stove’ kinda cook.  I like to toss everything in a baking pan and shove it in the oven.  But this went pretty darn fast.  A quick sear, a bit of sautéing and it was done.  I don’t think it took me 40 minutes to make the entire meal….and that I can live with!

Some helpful hints:  You can use chicken breasts in lieu of thighs but I wonder if it might dry out a bit?  I used grated Asiago cheese, but you could certainly use parm or any other high flavor hard cheese.  If you sub half and half for the cream, you may have to add a tablespoon or two of flour to thicken.  I’d stick with the cream.  If you use half and half, drop me a line.  I’d love to hear the results.  Gotta keep those arteries clear!

Based on an award winning recipe by The Midnight Baker called Mushroom Asiago Chicken.

4.9 from 10 reviews
Creamy Chicken and Mushroom Skillet
 
Ingredients
  • 8 boneless skinless chicken thighs
  • ½ cup flour seasoned with salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound sliced mushrooms (I used cremini but any will do)
  • 1 large clove garlic, chopped
  • 1½ cups white wine or chicken broth (I used wine...of course!)
  • 1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
  • ½ cup Asiago cheese (or other hard cheese like Parmesean)
  • 2 tablespoons Dijon mustard
  • ½ cup cream
Instructions
  1. In a large skillet, melt butter and olive oil on medium high heat.
  2. Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
  3. Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
  4. Add white wine and thyme - scraping up all the bits in the bottom of the pan.
  5. Add chicken back to pan and simmer for about 15-20 minutes.
  6. Remove chicken from pan (yes, one more time!).
  7. Add cream, asiago, dijon and salt and pepper to taste.
  8. Add chicken back to pan to reheat and serve!

 

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Comments

  1. Holly Bowden says:

    Yum, comfort foods. Thx again Kath for a great easy peasy recipe.

  2. Did I miss what to do with the Asiago? This looks delicious.

    Madonna
    MakeMineLemon

  3. looks delicious! love that you used a skillet.. perfect as i just bought a new cast iron skillet. will have to try this recipe out!

  4. Kathi, that looks delicious! Perfect for this cool weather we are having. Thanks,,,,I’m pinning :)

  5. Looks great, another easy recipe. Nice to read about the end of summer as we are in the depths of winter. Snow on the hills around Wellington during the week, looking forward to warmer weather.

  6. I’m with you…I’m already craving Fall/winter food, but I don’t want summer to end! This does look super creamy and I love that! :)

  7. What kind of “cream” do you use? Light cream, heavy cream, etc?

  8. I just made this for dinner (with a tsp of corn starch instead of the flour to cut down the carbs and not removing anything from the pan during the cooking process), and it is EXCELLENT! So, soooo good!! Thank you for this wonderful recipe!

  9. perfect

  10. What do you serve this with? Is it just like a heavy soup or do you pair it with potatoes or noodles or something? Looks delicious!

  11. My family loved this recipe, I used wine instead of chicken broth also and it was just perfect. So tender it melts in your mouth.

  12. Kristy Fortune says:

    Thanks for a delicious recipe. The thyme gave it a bite that was different from the norm. My children and I loved it. Btw, I pulled out the heavy cream, and it had spoiled, so I substituted sour cream, and I was still absolutely delish.

  13. Damaris Ramirez says:

    This dish was amazing! Everyone cleaned their plates! :)

  14. What can I use instead of dijon mustard. Any recommendations for seasoning?

    • Just leave it out. The cream and mushrooms should be enough flavor but the dijon does act as a natural emulsifier and helps the juices, butter and cream come together. You might notice a bit of difference in the consistency but I think you will still love it! Thanks for the note!
      Kathi

  15. I didn’t have cream, asiago or dijon, so I used a half a can of cream of mushroom soup mixed with milk and parmesan cheese. Came out good.

  16. I made this tonight- I didn’t have cream or asiago cheese on hand – I used milk with flour, and Parmesan. Fantastic recipe!!! The Family loved it!! And it really is easy:) Thanks for sharing:) made it with mashed potatoes.

  17. This looks delicious! But neither my husband nor I can stand thyme. Any suggestions for what to use instead?

    • Hi Sarah – I think you could go herb free with this one. The real flavor is in the sauce and the mushrooms. If you feel you want to add a little something – a pinch of tarragon would be nice. It’s lemony and light.
      Kathi

  18. I think it was a little too mustardy. I will definitely try it again but minus the mustard!

    • Yikes! Well, I guess you either like mustard or ya don’t!
      The dijon is a natural emulsifier and helps the cream and juices come together along with giving it a depth of flavor. I think you would like it without but the consistency may be just a bit different.
      Thanks for the note!
      Kathi

  19. Made this for Sunday dinner for the first time last night and was it ever delicious. This dish is worthy of a fine restaurant and it so easy and fast.

  20. This was delicious!! Will definitely be making this again……

  21. I made this over the weekend and I have to say it is so incredible!! Tasted every bit as good as it looks! I even shared it on Facebook and Pinned it. It’s a keeper. Thanks!!

  22. I must have had giant chicken thighs. Six wouldn’t fit properly in the skillet, nor was the final 20 minutes near enough time to cook them . So I just pulled them off and and threw them in the oven at 425 for about 20 more. But the flavors were delish! Over egg noodles, it smacked of . =)

  23. Christy wood says:

    This a so good, the only thing is ,if you have large or thick thighs cook them ten minutes on each side. I found that mine were still pink inside. Was a big hit at my dinner party.

  24. After 4 years of cooking for my husband, he said this is the best meal I have ever made him. Thanks for sharing this recipe, we really enjoyed it! The only change I made was leaving out the thyme.

    • Hi Becky – you made this bloggers day with your comment! So glad you enjoyed the recipe – it is still a family staple around here. You are smart to leave out the thyme if it isn’t your thing….thats just good cooking.
      Thank you for your note!

  25. Love this recipe! I’m not a thigh person so I used chicken tenders and my mom is gluten free so I used GF flour. So delish! Thanks for sharing! I will be making this again!

  26. I’ve never cooked with wine but would like to. What wine should I buy to cook with?

    • Only cook with wine that you would drink. In other words, if you have half a bottle from your last dinner party in your fridge and it’s ‘off’. Don’t use it or you will ruin your recipe. For most cooking, I use a medium dry wine like a chardonnay – well in fact that’s all I use ’cause thats what I drink and have on hand :)
      Hope that helps….
      Kathi

  27. I only had cream starter, dontknow if itll be the same.or taest the same??

  28. Hi! Really enjoyed making this recipe. My honey and I loved it. I want to share my substitutes since I am infamous for using what I already have at home. I used the chicken stock instead of white wine (I only had red and I wasn’t about to run out and buy some for one recipe). I also didn’t have any cream or half/half, however I did have a can of cream of mushroom soup!! This worked perfectly and I dare say perhaps imparted more flavor. I used one serving (the can had 2.5 servings) which was equal to half cup of cream and only 60 cals. Not bad. Also no thyme but I noticed the pic had parsley and so since I had that, I added it in. Thanks for the recipe!
    Ps. For some reason the website is only allowing me to give 4 stars. But it’s def 5!!!!!!

  29. Delicious! I used half and half and it thickened nicely. Also served it on quinoa. Yum!

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