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Laughing Spatula / Recipe Index / Chicken / Creamy Chicken and Mushroom Skillet

Creamy Chicken and Mushroom Skillet

By Kathi & Rachel

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 CREAMY CHICKEN AND MUSHROOM SKILLET DINNER! –  Juicy and tender chicken smothered in mushroom gravy all cooked up in the same pan!   No skimping on the gravy here!

Chicken and Mushroom Gravy in a cast iron skillet

We used chicken thighs for this recipe but chicken breasts or even chicken tenders would be delicious as well!  It’s all about the gravy!

How to make this simple and delicious chicken dinner:

Heat a large skillet to medium high heat.  We prefer cast iron for that perfect sear but any large skillet will do.  Dredge your chicken in flour and give it a quick sear in some olive oil and butter.

Really…I could just eat it like this  But wait!  GRAVY IS COMING!

searing chicken in cast iron skillet

Next we are going to sear up those mushrooms and add the chicken stock (or wine or a combo of both!) and just a bit of cream!  

We really love the addition of a bit of cream to this dish.  Only a half cup but tastes like so much more!

mushrooms browning in pan
Making mushroom gravy
Add your chicken stock to the pan and hit it with the cream!

With just a few steps and a few ingredients you have made a delicious one pan weeknight meal!

What to serve with this delicious weeknight chicken dinner recipe?

Whipped Potatoes

Easy Fondunt Potatoes

Oven baked Quinoa or Rice

Simple Italian Salad

spooning mushroom gravy over chicken

Tips to make Creamy Chicken and Mushrooms:

  •  Chicken is perfectly cooked when the internal temp reaches 165 degrees.
  • Sub chicken breasts for thighs.  Bone in or boneless.  If using boneless watch the temp so you don’t over cook.
  • We used grated Asiago cheese, but you could certainly use parmesan or romano or a blend of both!
  •  If you  substitute half and half for the cream,  add a tablespoon of flour, combined with two tablespoons of half and half to thicken the sauce.

 

 

We love to cook with chicken, so fast and fresh.   We have well over 100 chicken recipes that are easy and delicious!  Here are a few of your faves:

Chicken with Orzo and Mushroom – One pan!

Chicken in White Wine Sauce  – So easy you won’t believe it’s only 30 minutes from start to finish!

Roasted Lemon Chicken with Potatoes – the most popular chicken recipe on this blog!  For good reason…take a peek!

 

To chicken and all you do for us!

Clink!  or is the Cluck?

Kathi

 What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Hey and check out our new YouTube Channel!

Chicken and Mushroom Gravy in a cast iron skillet

Creamy Chicken and Mushroom Skillet

A creamy one pan meal your whole family will love that makes tons of gravye!
4.48 from 73 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Kathi & Rachel

Ingredients

  • 8 boneless skinless chicken thighs or 4 chicken breasts (see notes)
  • 1/2 cup all purpose flour seasoned with 1 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons butter 1 tablespoon for chicken, 1 tablespoon for mushrooms
  • 1 tablespoons olive oil
  • 8 ounces sliced cremini mushrooms
  • 3 clove large garlic chopped
  • 1 1/2 cups chicken stock or white wine or a combo of both. Beef stock can also be substititued
  • 1/2 cup heavy cream see notes if subbing half and half
  • 2 tablespoons Dijon mustard
  • 1 tablespoon heaping chopped fresh thyme or 2 teaspoons dry
  • 1/2 cup Asiago cheese or other hard cheese like Parmesean

Instructions

  • Heat large skillet to medium high heat. Add 1 tablespoon each of butter and olive oil.
  • Place seasoned flour on plate. Dredge chicken in flour and place in hot skillet. Sear on each side until crispy brown. About 4 minutes on each side (your chicken may not be cooked through but will continue to cook in the sauce).
  • Removed seared chicken to plate and set aside. Reduce heat to medium. Add one tablespoon of butter to skillet along with mushrooms. Saute for a few minutes until mushrooms are slightly brown.
  • Add garlic and thyme. Continue to cook for another minute until garlic is soft and fragrent.
  • Add stock (or wine) to pan scraping up all the bits on the bottom of the pan.
    Add cream, dijon and cheese. Stir until creamy and combined.
    TASTE FOR SEASONING...MORE SALT...MORE PEPPER?
  • Add chicken back to pan and simmer for another 10-12 minutes or until internal temp of chicken reaches 165 degrees and gravy is reduced by a third and covers the back of a spoon.
  • Serve with rice or potatoes and a simple salad or steamed veggies!

Notes

  •  Chicken is perfectly cooked when the internal temp reaches 165 degrees.  
  • Sub chicken breasts for thighs.  Bone in or boneless.  If using boneless watch the temp so you don't over cook.
  • We used grated Asiago cheese, but you could certainly use parmesan or romano or a blend of both!
  •  If you  substitute half and half for the cream,  add a tablespoon of flour, combined with two tablespoons of half and half to thicken the sauce.
NOTE: the directions differ slightly from the video in that we add the cream now with the stock rather than in two steps...always trying to save time around here!  Either way you get the same delicious dish!

Nutrition

Calories: 614kcal | Carbohydrates: 20g | Protein: 55g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 282mg | Sodium: 680mg | Potassium: 909mg | Fiber: 1g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 4mg

 

 

 

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Filed Under: Casseroles, Chicken, Easy Chicken Recipes, Fast and Fresh, Main Course Recipes, Most Popular Recipes, One Pot

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Reader Interactions

Comments

  1. Damaris Ramirez says

    September 28, 2014 at 11:27 pm

    5 stars
    This dish was amazing! Everyone cleaned their plates! 🙂

    Reply
    • Kathi Kirk says

      October 3, 2014 at 5:08 pm

      well I can’t ask for a better note than that! Yay!
      Kathi

      Reply
  2. Kristy Fortune says

    September 28, 2014 at 3:52 am

    5 stars
    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.

    Reply
    • Kathi Kirk says

      October 3, 2014 at 5:09 pm

      I think the sour cream is a great idea! Like swedish meatball chicken casserole thingy! Great improvising!
      Kathi

      Reply
  3. Barbara says

    September 14, 2014 at 11:32 pm

    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.

    Reply
    • Kathi Kirk says

      September 15, 2014 at 3:50 pm

      Oh I love emails like this! I’m so glad you liked it!
      Kathi

      Reply
  4. Bethany says

    September 7, 2014 at 10:30 pm

    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!

    Reply
    • Kathi Kirk says

      September 8, 2014 at 5:10 pm

      It’s not a heavy soup…it’s just a cream sauce. I think the pic looks like it has more sauce than it actually does. I served it with rice….but noodles would be good too!
      Kathi

      Reply
      • Lori says

        October 9, 2014 at 7:18 pm

        i am serving with parmasean polenta to continue that wonderful fall feeling!

        Reply
        • Kathi Kirk says

          October 10, 2014 at 2:46 pm

          Lori I think that just sounds wonderful! Creamy chicken on top of parm polenta? Seriously? What time is dinner!
          Kathi

          Reply
  5. soheil2001 says

    September 5, 2014 at 5:03 am

    perfect

    Reply
  6. Tekesha says

    August 28, 2014 at 10:18 pm

    5 stars
    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!

    Reply
    • Kathi Kirk says

      August 29, 2014 at 6:58 pm

      Yay! I’m so glad you like it! Great idea about the cornstarch…didn’t realize it had less carbs!
      Kathi

      Reply
    • Sandy says

      November 20, 2014 at 2:55 pm

      How much cornstarch do you add?When do you add the cornstarch?

      Reply
      • Kathi Kirk says

        November 20, 2014 at 3:40 pm

        Hi Sandy – No cornstarch in this recipe.
        Thanks,
        Kathi

        Reply
    • Nanci says

      November 16, 2015 at 10:46 am

      At what point did you add cornstarch, and how did you do it? Just dump it I ? Mix with a little of the hot liquid first?

      Reply
      • Kathi Kirk says

        November 16, 2015 at 4:23 pm

        Hi Nanci – there is no cornstarch in this recipe. Did you mean flour? I did suggest adding a tablespoon of flour if you sub half and half for the cream. Combine 1 tablespoon of flour with 2 tablespoons of the half and half. Hope that helped! I’ll update my notes on the recipe!

        Reply
    • Rachell says

      February 23, 2018 at 3:17 pm

      That is a good ideal to substitute corn starch for flour. I cooked this last night and it was excellente’

      Reply
  7. Y says

    August 19, 2014 at 6:20 am

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

    Reply
    • Kathi Kirk says

      August 19, 2014 at 3:14 pm

      I’m not sure what ‘light cream’ is. I used heavy whipping cream. I suppose any cream would do….
      thanks,
      Kathi

      Reply
  8. Don says

    August 17, 2014 at 12:12 am

    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.

    Reply
  9. Pat says

    August 16, 2014 at 3:49 am

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

    Reply
  10. Thalia @ butter and brioche says

    August 15, 2014 at 8:48 am

    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!

    Reply
  11. Madonna says

    August 15, 2014 at 8:15 am

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

    Madonna
    MakeMineLemon

    Reply
    • Kathi Kirk says

      August 15, 2014 at 12:53 pm

      Hi Madonna – add it with the cream!
      Thanks!
      Kathi

      Reply
  12. Holly Bowden says

    August 14, 2014 at 5:34 pm

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

    Reply
    • Kathi Kirk says

      August 14, 2014 at 5:45 pm

      You need this Holly – you are getting too skinny! 🙂 (kidding, you look beautiful…but still…I really wanna feed ya!)

      Reply
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