Creamy Chicken and Mushroom Skillet

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Mushroom Chicken3

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 (aka: two glasses of Chardy)  to make the entire meal….and that I can live with!

NOTES:  You can use chicken breasts in lieu of thighs but reduce the cooking time.  I have not tried them so hesitant to say exactly how long they would take.   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 of flour, combined with two tablespoons of half and half to thicken the sauce.  Personally,  I’d stick with the cream.  If you use half and half, drop me a line.  I’d love to hear the results.

If you just can not stand at the stove for a few minutes sipping chardy tonite…you might want to try   Rosemary Lemon Baked Chicken!  All in one pan, in the oven…yay!


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

4.8 from 32 reviews
Creamy Chicken and Mushroom Skillet
  • 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
  1. In a large skillet, melt butter and olive oil on medium high heat.
  2. Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
  3. Reduce heat to medium 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!


Creamy Chicken Skillet5


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  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.


  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!

  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.

  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!

  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….

  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!

  30. Can a mascato wine be used? That’s what I like to drink. If not, what would you recommend?

    • Ugh, no idea what a mascato wine is….if it’s a super intense dry wine than I’d say no. Medium works best, you don’t want it to overpower the dish and if all else fails – use chicken stock!
      Thanks for your note!

  31. I am wondering if anyone used chicken breasts insteads. My bf doesn’t like thighs and curious if it still tasted good? And Kathi, Moscato is a very sweet wine.

    • Hello Lurezia – I think chicken breasts would work great. Maybe reduce the cooking time so you don’t over cook them but shouldn’t be a problem at all!
      p.s. thanks for the wine info 🙂 Again, I don’t think a sweet wine is the best thing to use for this recipe…but at least I know what it is now!

  32. i just made this- delicious!!!!!!!!! Worth moving that chicken back and forth for sure!!! I served mine over quinoa since the sauce has soo much flavor. Yum yum yum

  33. This was very yummy. I used boneless skinless chicken breast, as its usually the only chicken I have in my house. I love a good creamy sauce & I’ve tried so many recipes where the sauce is bland. This sauce was spot on. I used a hot Dijon mustard, which added a nice kick. I served it with angel hair pasta. So good. This is a new family favourite. Thank you.

  34. I made this with thinly sliced chicken breast and added zucchini at the end (I thought it needed something “green”) and it was great. My 6 year old loved it, and he’s usually hard to please 🙂

  35. Bri Gordon says:

    I made this tonight. I didn’t use flour I just browned my chicken and placed in oven to finish cooking. I didn’t have chicken broth but used the juices from chicken from the oven and used vegetable broth. It turned out great. With the mushrooms, yummy.

  36. This recipe is AMAZING. Followed it to a tee and served with mashed potatoes and baked baby carrots tossed in EEOV and a little Italian seasoning. A real winner!

  37. Melanie Smith says:

    I made this tonight and the flavor was great! The only thing that I would change if I made it again would be to leave the chicken out after adding the wine and simmering for 15 minutes. After I browned it initially, it had a wonderful crisp to it and was just about cooked through on its own. After simmering it in the sauce, it turned soggy. I would brown it a little longer to ensure it’s cooked, then just add it at the end to keep the crisp on the chicke . 🙂

  38. Thank you so much for this recipe. It was so good, my family loved it, they want it again!

  39. well this recipe is still cooking. An hour and a half and they still aren’t cooked to temperature. Really hoped to have a nice meal surprising my husband-but it wasn’t meant to be! Simmer over low heat? Cover with lid or don’t? I didn’t and this happened. Ugh!

  40. Made for dinner on this cold January night. Followed directions except used a combo of marjoram and thyme, only 1/3:cup each of cream and parmesan shavings, plus a little corn starch for thickening. Used 6 oz white wine, and six oz of chicken broth. Served with a Multigrain medley. Was told on a scale of 1 to 10, this wasn’t a 15!

  41. Made this tonight and it was wonderful. Only had Parmesan on hand but was great. Used thighs and my husband had thirds. Never does he do that especially with me trying out Pinterest meals. Thank you! Going into rotation.

  42. delicious and easy. THANK YOU!!!!!

  43. AMAZING. Mine didn’t come out as gorgeous as pictured. But I made it tonight and I am literally eating it now. So flipping good!

  44. natalie says:

    Hi! Just figured I would leave my adjustments as well. I live along and just cooked one thigh. I left it in the entire time, for ease of clean up (I’m lazy). I also used stock instead of wine, added onions to the pan when I added garlic and mushrooms, and did milk instead of cream. I added a bit of flour as I added the milk to help thicken it a bit. It was delicious, although a bit greasy–I didn’t initially measure my butter/oil, so it’s probably my fault. But delicious, and easy! I served mine with rice.

  45. My husband said it was the best chicken I’ve ever made. So yummy! I used skinless/boneless chicken breasts and actually forgot the mustard but it was amazing anyway! We drink Pinot Grigio so that’s I used and it had an excellent flavor.

  46. Alexandra says:

    Did anybody else have issues with the end product being really watery??

  47. This was absolutely the best chicken I’ve ever had! My 15yo son says he won’t eat chicken any other way from now on! I used 5 chicken thighs for the two of us and had plenty cream sauce left over to top off the baked potatoes I cooked!

  48. This was fantastic, served it over farfalle pasta and my whole family enjoyed it.

  49. Natasha says:

    I love this recipe! Simple and delicious! Gonna make it the 2nd time today. 🙂 thank you!

  50. Mommyrulz says:

    This is amazing!! My husband was loving it and complementing me after every bite! Wow!

  51. Just made this. Holy wow, this is wicked yummy. Definitely pinned and put into our dinner rotation! 🙂 Thanks for sharing.

  52. We had this last night, it was very delicious. I used 3 breasts cut in half, did not dry out the chicken at all but we lost a lot of liquid, we were looking forward to the sauce but sad it was mostly evaporated. It was a bit mustardy for our taste, we even added more cream to bring it down, I think next time we will use half the mustard,

  53. Yummy! I did use half and half. The sauce was not runny at all . I let the wine reduce to about half so it worked out fine for me. Used a parm/Asiago/Romano blend. Very good!

  54. Hi there. I wanted to thank you for the recipe. Its only the 2nd time I have cooked anything, but with the help of my girlfriend telling me things like how much salt, to prepare before starting the steps etc, I was able to make this meal and it turned out perfect! We both loved it, and it made our evening unforgettable. Thanks again.

  55. We made this recipe in a cast iron skillet and replaced thyme with smoked paprika and left out the parm. This turned out to be the single best chicken dish I have ever had, thank you!

  56. I’ve made this three times in two weeks. its THAT good. Thanks for the lovely recipie.

  57. Made this with most of the listed ingredients and substituted with what I had in the fridge (chicken breasts instead of thighs, Parmesan, and basil instead of thyme… Also added some caramelized onions). Served it over pasta and it was absolutely delicious. Licked the plate clean.

  58. Im a newlywed, and I made this meal for my hubby, my first home made dinner….it was a hit and this is coming from a girl with little experience in the kitchen!! Thank you so much! I will be following more of your recipes!!

  59. Delicious! I made this for dinner last night and my husband and I loved it. I didn’t have the cream and used a fat-free Half & Half and it was the perfect consistency. I also added a chopped sweet onion when sautéing my mushrooms and garlic. Next time I might omit the wine and use chicken stock to give it a country gravy taste. Thank you for the great recipe!

  60. For some reason, the rating showed up as 2.5 stars when I looked at it on my iPhone and I got nervous that it wouldn’t be very good. I’m so glad I made it anyway because it was exactly the kind of thing I’ve been craving. I don’t eat mushrooms OR mustard and hoped it wouldn’t be too bland without them, but the wine made for a beautifully flavorful sauce and this cut of meat is so tender and delicious. I have already invited someone over to eat this with me next time. Thank you so much for this recipe, I am going to go see what else you have to offer!

    • I’m glad you tried it too! No idea why only 2.5 stars since it’s one of the most popular posts on my blog and has so much positive feed back. Oh the internet! Glad you gave it a try and hope you come visit my little blog again!

  61. Hi,
    thanks for the great inspiration. I have cooked as well, it was asy and tasty.

    br, Alex

  62. Just loved this recipie! Super satisfing, savory and a big yum!

  63. Karen Boykin says:

    This was absolutely delicious. I made no changes to your recipe. I thought it was perfect.

  64. Made this tonight for my family and they liked it a lot! I halved the amount of wine and subbed it with low sodium chicken broth because my daughter was creeped out by the alcohol factor. Hehehe

  65. Could I use pregrilled chicken breast
    Thanks sounds great

    • Sorry I posted twice

      • Hi Lee – thats okay! I can’t recommend using pre grilled chicken They will most likely dry out. If you must use them…make the sauce (start at #3 on the directions) then add the chicken to the sauce and just heat through, being careful not to re-cook the chicken breasts. Hope that helps!

  66. This looks so good.
    Thank you

  67. Ymmy, looks so delicious, and so easy to do, gonna make it for sure,
    txs for sharing

  68. I made it yesterday with basmati rice, it was just divine, my husband loved it
    thank you so much for the sharing

  69. Christina Land says:

    I’ve made this a few times in less than a month b/c I love it and think it’s one of the best things I’ve ever made. The only thing I changed was the second time I used chicken breast cutlets that I coated in bread crumbs, which cut down the cook time on the meat so I simmered the sauce alone for a bit before adding the chicken back in. I also tried it with red wine, which was good but not nearly as good as it was with the white.

  70. Michael says:

    Thanks for a great recipe! I sauted chopped onion prior to adding the mushrooms. Instead of Thyme I used dried basili. It still produced a wonderful dinner.

  71. Nicholle says:

    I made this tonight and it was delicious. I had to switch up some items because of what i didn’t have on hand: peanut oil for olive oil, 1/2 part dried sage, half part parsley for the thyme, used creole mustard instead of dijon and didn’t use any cheese. I used moscoto as the white wine. I would add another 1/4- 1/2 cup of cream for more liquid if you’re putting it over rice like my family did. Thanks for sharing this recipe!

  72. Jody Grimm says:

    Tried your receipe tonight for dinner and my husband and I both loved it.It was kind of a lot of prep work, but the final product was worth it.

  73. Hi Jody,
    I agree, this one is a little more time consuming than most of my recipes but it is so yummy! I’m glad you guys liked it.


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