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! 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!
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!
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- 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?
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!
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Pin RecipeA creamy one pan meal your whole family will love that makes tons of gravye!
- 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
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Heat large skillet to medium high heat. Add 1 tablespoon each of butter and olive oil.
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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).
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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.
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Add garlic and thyme. Continue to cook for another minute until garlic is soft and fragrent.
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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?
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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.
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Serve with rice or potatoes and a simple salad or steamed veggies!
- 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!
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!
Hi Maria – Way to make the recipe your own…I think that is just great!
So glad you liked the recipe…thank you for writing!
Kathi
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!
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.
Good advise Christy! – I’m glad it worked out for you!
Kathi
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 . =)
Hi Donya – Big old thighs are a problem….lol! Sounds like you are a good cook…way to make it work!
Kathi
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!!
Thanks for your note Wendy! So glad you loved it!
Kathi
This was delicious!! Will definitely be making this again……
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.
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
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
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.
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.
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