 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!
We used chicken thighs for this recipe but chicken breasts or even chicken tenders would be delicious as well! Â It’s all about the gravy!
How to make this simple and delicious chicken dinner:
Heat a large skillet to medium high heat. Â We prefer cast iron for that perfect sear but any large skillet will do. Â 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!
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! Â
We really love the addition of a bit of cream to this dish. Â Only a half cup but tastes like so much more!
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?
Tips to make Creamy Chicken and Mushrooms:
- Â Chicken is perfectly cooked when the internal temp reaches 165 degrees.
- Sub chicken breasts for thighs. Â Bone in or boneless. Â 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. Â We have well over 100 chicken recipes that are easy and delicious! Â 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! Â For good reason…take a peek!
To chicken and all you do for us!
Clink! Â 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!
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Creamy Chicken and Mushroom Skillet
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
- Â Chicken is perfectly cooked when the internal temp reaches 165 degrees. Â
- Sub chicken breasts for thighs. Â Bone in or boneless. Â 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.
Nutrition
This dish was amazing! Everyone cleaned their plates! 🙂
well I can’t ask for a better note than that! Yay!
Kathi
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.
I think the sour cream is a great idea! Like swedish meatball chicken casserole thingy! Great improvising!
Kathi
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.
Oh I love emails like this! I’m so glad you liked it!
Kathi
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!
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
i am serving with parmasean polenta to continue that wonderful fall feeling!
Lori I think that just sounds wonderful! Creamy chicken on top of parm polenta? Seriously? What time is dinner!
Kathi
perfect
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!
Yay! I’m so glad you like it! Great idea about the cornstarch…didn’t realize it had less carbs!
Kathi
How much cornstarch do you add?When do you add the cornstarch?
Hi Sandy – No cornstarch in this recipe.
Thanks,
Kathi
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?
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!
That is a good ideal to substitute corn starch for flour. I cooked this last night and it was excellente’
What kind of “cream” do you use? Light cream, heavy cream, etc?
I’m not sure what ‘light cream’ is. I used heavy whipping cream. I suppose any cream would do….
thanks,
Kathi
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.
Kathi, that looks delicious! Perfect for this cool weather we are having. Thanks,,,,I’m pinning 🙂
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!
Did I miss what to do with the Asiago? This looks delicious.
Madonna
MakeMineLemon
Hi Madonna – add it with the cream!
Thanks!
Kathi
Yum, comfort foods. Thx again Kath for a great easy peasy recipe.
You need this Holly – you are getting too skinny! 🙂 (kidding, you look beautiful…but still…I really wanna feed ya!)