One Pan Creamy Chicken and Mushroom Skillet! With a brand new video! Wait until you see how easy and yummy this is!
This recipe is so good, I had to post it again! It has been in the top ten for over 3 years! Creamy Chicken and Mushroom Skillet
My intention in making this again, was to tweak it a bit. Maybe cut out a step or add an ingredient. Always trying to improve my recipes for you guys! But ya know what? It’s perfect easy and delicious just the way it is. And if you don’t believe me, check out the over 130 positive comments it has received! If it ain’t broke….
I also wanted to update the picture (although it looks remarkably the same…one trick pony in the food photo skills department). But more important, I wanted to share our latest video with you! Check out the sauce to chicken ration! Makes a ton!
You can see all my One Pan and Skillet Dinners A few of my all time faves!
Tex Mex Skillet Chicken! 30 minute meal with a ton of flavor!
or this incredibly easy Pesto Mozzarella and Tomato Stuffed Chicken! (with video).
To chicken and all it does….
Creamy Chicken and Mushroom Skillet (with Video)
A creamy chicken dish with tons of flavor!
- 8 boneless chicken thighs or 4 large chicken breasts
- 1/2 cup flour, seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound sliced mushrooms I used cremini
- 3 large garlic cloves, minced
- 1 1/2 cups white wine or chicken broth I used wine...of course!
- 1 tablespoon chopped fresh thyme or 2 teaspoons dry
- 1/2 cup asiago cheese, grated or parmesan
- 2 tablespoons dijon mustard
- 1/2 cup heavy cream
- salt and pepper to taste
In a large skillet, melt butter and olive oil on medium high heat.
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.
Reduce heat to medium add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly brown.
Add white wine and thyme - scraping up all the bits in the bottom of the pan
Add chicken back to pan and simmer for about 15 minutes or until chicken is cooked through. 165 degrees internally.
Remove chicken from pan. ( This step is to get the chicken out of the pan to easily whisk in the cream, dijon and cheese. If you don't mind stirring around the chicken then you can omit this step.)
Add cream, asiago, dijon, salt and pepper to taste.
Add chicken back to pan. Heat and serve!