Creamy Chicken and Mushroom Skillet! – This amazing one skillet chicken dish will quickly become a family favorite! Seared chicken in a creamy mushroom sauce….yum!
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
I am not a big ‘stand at the stove’ kinda girl. I like to toss everything on a baking sheet 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!
Tips to make Skillet Creamy Chicken and Mushrooms!
- You can sub boneless chicken breasts in lieu of thighs but reduce the cooking time by about 5-10 minutes so you don’t dry out the chicken. Chicken breasts are done when a meat thermometer reads 165 degrees.
- We used grated Asiago cheese, but you could certainly use parmesan or romano or a blend of both!
- If you want to substitute 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. But if half and half is what you have this method will work.
Check out my new video for this recipe!
If you just can not stand at the stove for a few minutes sipping chardy tonite…you might want to try One Pan Roasted Chicken and Sausage. Easy one pan meal with tons of flavor!
You might like our super easy Pesto Stuffed Chicken Breasts as well!
To chicken and all the wonderful things you do for us!
Clink!
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!
A creamy one pan meal your whole family will love!
- 8 boneless skinless chicken thighs
- 1/2 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 clove large garlic chopped
- 1 1/2 cups white wine or chicken broth I used wine...of course!
- 1 tablespoon heaping chopped fresh thyme or 2 teaspoons dry
- 1/2 cup Asiago cheese or other hard cheese like Parmesean
- 2 tablespoons Dijon mustard
- 1/2 cup cream
- 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 limp.
- 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 15-20 minutes.
- Remove chicken from pan (yes, one more time!).
- Add cream, asiago, dijon and salt and pepper to taste.
- Add chicken back to pan to reheat and serve!
Ashley says
October 1, 2014 at 2:27 amI think it was a little too mustardy. I will definitely try it again but minus the mustard!
Kathi Kirk says
October 3, 2014 at 5:03 pmYikes! 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
Sarah says
October 1, 2014 at 2:07 amThis looks delicious! But neither my husband nor I can stand thyme. Any suggestions for what to use instead?
Kathi Kirk says
October 3, 2014 at 5:04 pmHi 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
Janet says
September 30, 2014 at 11:17 pmI 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.
Kris says
September 30, 2014 at 1:23 amI 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.
Stacey says
September 29, 2014 at 5:45 pmWhat can I use instead of dijon mustard. Any recommendations for seasoning?
Kathi Kirk says
October 3, 2014 at 5:06 pmJust 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
Damaris Ramirez says
September 28, 2014 at 11:27 pmThis dish was amazing! Everyone cleaned their plates! 🙂
Kathi Kirk says
October 3, 2014 at 5:08 pmwell I can’t ask for a better note than that! Yay!
Kathi
Kristy Fortune says
September 28, 2014 at 3:52 amThanks 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.
Kathi Kirk says
October 3, 2014 at 5:09 pmI think the sour cream is a great idea! Like swedish meatball chicken casserole thingy! Great improvising!
Kathi
Jody Grimm says
March 27, 2015 at 3:49 amTried 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.
Kathi Kirk says
March 27, 2015 at 5:13 pmHi 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.
Kathi