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!
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 . 🙂
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!
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.
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 🙂
Hi Krissy!
Love the idea of zucchini and so glad you liked the recipe….thanks tons for the note!
Kathi
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.
Oh wow thank you so much! So glad you like it!
Kathi
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
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.
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!
Can a mascato wine be used? That’s what I like to drink. If not, what would you recommend?
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
Delicious! I used half and half and it thickened nicely. Also served it on quinoa. Yum!
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!!!!!!
Way to make it your own! Glad it all worked out, sounds like you are pretty darn handy in the kitchen!
Kathi
I only had cream starter, dontknow if itll be the same.or taest the same??
Hi Jerica,
Not sure I know what ‘cream starter’ is….
Kathi
I’ve never cooked with wine but would like to. What wine should I buy to cook with?
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