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 love this dish of comfort food! Easy chicken and gravy dinner that the entire family will love!
How to make Chicken with Mushroom Gravy –
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.
What kind of chicken do I use?
- we used boneless chicken thighs but boneless chicken breasts would work as well.
- you can also substitute bone-in chicken it will just require about 10 more minues of cooking. Use a meat thermometer to make sure the internal temperature is 165 degrees.
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!
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!
Let’s EAT!
Kathi and Rachel
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!
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
- 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.
Nutrition
Anne says
This was very yummy. I used boneless skinless chicken breast, as its usually the only chicken I have in my house. I love a good creamy sauce & I’ve tried so many recipes where the sauce is bland. This sauce was spot on. I used a hot Dijon mustard, which added a nice kick. I served it with angel hair pasta. So good. This is a new family favourite. Thank you.
Kathi Kirk says
Oh wow thank you so much! So glad you like it!
Kathi
Danielle says
i just made this- delicious!!!!!!!!! Worth moving that chicken back and forth for sure!!! I served mine over quinoa since the sauce has soo much flavor. Yum yum yum
lucrezia says
I am wondering if anyone used chicken breasts insteads. My bf doesn’t like thighs and curious if it still tasted good? And Kathi, Moscato is a very sweet wine.
Kathi Kirk says
Hello Lurezia – I think chicken breasts would work great. Maybe reduce the cooking time so you don’t over cook them but shouldn’t be a problem at all!
Kathi
p.s. thanks for the wine info 🙂 Again, I don’t think a sweet wine is the best thing to use for this recipe…but at least I know what it is now!
Cynthia says
Can a mascato wine be used? That’s what I like to drink. If not, what would you recommend?
Kathi Kirk says
Ugh, no idea what a mascato wine is….if it’s a super intense dry wine than I’d say no. Medium works best, you don’t want it to overpower the dish and if all else fails – use chicken stock!
Thanks for your note!
Kathi
Rebecca W says
Delicious! I used half and half and it thickened nicely. Also served it on quinoa. Yum!
M says
Hi! Really enjoyed making this recipe. My honey and I loved it. I want to share my substitutes since I am infamous for using what I already have at home. I used the chicken stock instead of white wine (I only had red and I wasn’t about to run out and buy some for one recipe). I also didn’t have any cream or half/half, however I did have a can of cream of mushroom soup!! This worked perfectly and I dare say perhaps imparted more flavor. I used one serving (the can had 2.5 servings) which was equal to half cup of cream and only 60 cals. Not bad. Also no thyme but I noticed the pic had parsley and so since I had that, I added it in. Thanks for the recipe!
Ps. For some reason the website is only allowing me to give 4 stars. But it’s def 5!!!!!!
Kathi Kirk says
Way to make it your own! Glad it all worked out, sounds like you are pretty darn handy in the kitchen!
Kathi
jericka says
I only had cream starter, dontknow if itll be the same.or taest the same??
Kathi Kirk says
Hi Jerica,
Not sure I know what ‘cream starter’ is….
Kathi
Tanya says
I’ve never cooked with wine but would like to. What wine should I buy to cook with?
Kathi Kirk says
Only cook with wine that you would drink. In other words, if you have half a bottle from your last dinner party in your fridge and it’s ‘off’. Don’t use it or you will ruin your recipe. For most cooking, I use a medium dry wine like a chardonnay – well in fact that’s all I use ’cause thats what I drink and have on hand 🙂
Hope that helps….
Kathi
Maria says
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!
Kathi Kirk says
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
Becky says
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.
Kathi Kirk says
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!
Christy wood says
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.
Kathi Kirk says
Good advise Christy! – I’m glad it worked out for you!
Kathi
Donya says
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 . =)
Kathi Kirk says
Hi Donya – Big old thighs are a problem….lol! Sounds like you are a good cook…way to make it work!
Kathi
Wendy G says
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!!
Kathi Kirk says
Thanks for your note Wendy! So glad you loved it!
Kathi
Jodi says
This was delicious!! Will definitely be making this again……
Joni says
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.
Ashley says
I think it was a little too mustardy. I will definitely try it again but minus the mustard!
Kathi Kirk says
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