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
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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
- 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
Natasha says
I love this recipe! Simple and delicious! Gonna make it the 2nd time today. 🙂 thank you!
Karen says
This was fantastic, served it over farfalle pasta and my whole family enjoyed it.
Denise says
This was absolutely the best chicken I’ve ever had! My 15yo son says he won’t eat chicken any other way from now on! I used 5 chicken thighs for the two of us and had plenty cream sauce left over to top off the baked potatoes I cooked!
Kathi Kirk says
Hi Denise – that is just terrific! I’m so glad your family liked it!
Kathi
Alexandra says
Did anybody else have issues with the end product being really watery??
Nea says
My husband said it was the best chicken I’ve ever made. So yummy! I used skinless/boneless chicken breasts and actually forgot the mustard but it was amazing anyway! We drink Pinot Grigio so that’s I used and it had an excellent flavor.
natalie says
Hi! Just figured I would leave my adjustments as well. I live along and just cooked one thigh. I left it in the entire time, for ease of clean up (I’m lazy). I also used stock instead of wine, added onions to the pan when I added garlic and mushrooms, and did milk instead of cream. I added a bit of flour as I added the milk to help thicken it a bit. It was delicious, although a bit greasy–I didn’t initially measure my butter/oil, so it’s probably my fault. But delicious, and easy! I served mine with rice.
Janay says
AMAZING. Mine didn’t come out as gorgeous as pictured. But I made it tonight and I am literally eating it now. So flipping good!
Kathi Kirk says
I am so glad you loved it! I’ll bet it looked very yummy….
Kathi
theresa says
delicious and easy. THANK YOU!!!!!
Deanna says
Made this tonight and it was wonderful. Only had Parmesan on hand but was great. Used thighs and my husband had thirds. Never does he do that especially with me trying out Pinterest meals. Thank you! Going into rotation.
Sara Jane says
Made for dinner on this cold January night. Followed directions except used a combo of marjoram and thyme, only 1/3:cup each of cream and parmesan shavings, plus a little corn starch for thickening. Used 6 oz white wine, and six oz of chicken broth. Served with a Multigrain medley. Was told on a scale of 1 to 10, this wasn’t a 15!
Kathi Kirk says
Oh I just love notes like this! Thank you for writing Sara…made my night and so glad you enjoyed the recipe!
Amy says
well this recipe is still cooking. An hour and a half and they still aren’t cooked to temperature. Really hoped to have a nice meal surprising my husband-but it wasn’t meant to be! Simmer over low heat? Cover with lid or don’t? I didn’t and this happened. Ugh!
Kathi Kirk says
Hi Amy – sorry you struggled with the recipe. An hour and half is a long time and they should be way done by now. Did you sear before putting in sauce? Hopefully you got to eat this for dinner not breakfast! 🙂
Kathi
Kim says
It says medium high heat in the recipe, not low.
Kathi Kirk says
No, not low. Medium High to brown the chicken thighs. I added reduce to ‘medium’ heat before adding mushrooms to make it easier to understand. Thanks.
Kathi
Donna says
Thank you so much for this recipe. It was so good, my family loved it, they want it again!
Melanie Smith says
I made this tonight and the flavor was great! The only thing that I would change if I made it again would be to leave the chicken out after adding the wine and simmering for 15 minutes. After I browned it initially, it had a wonderful crisp to it and was just about cooked through on its own. After simmering it in the sauce, it turned soggy. I would brown it a little longer to ensure it’s cooked, then just add it at the end to keep the crisp on the chicke . 🙂
Mary Mertens says
This recipe is AMAZING. Followed it to a tee and served with mashed potatoes and baked baby carrots tossed in EEOV and a little Italian seasoning. A real winner!
Bri Gordon says
I made this tonight. I didn’t use flour I just browned my chicken and placed in oven to finish cooking. I didn’t have chicken broth but used the juices from chicken from the oven and used vegetable broth. It turned out great. With the mushrooms, yummy.
Krissy says
I made this with thinly sliced chicken breast and added zucchini at the end (I thought it needed something “green”) and it was great. My 6 year old loved it, and he’s usually hard to please 🙂
Kathi Kirk says
Hi Krissy!
Love the idea of zucchini and so glad you liked the recipe….thanks tons for the note!
Kathi