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!
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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
Rhonda D says
This looks so good.
Thank you
Rhonda
Jenna says
Made this tonight for my family and they liked it a lot! I halved the amount of wine and subbed it with low sodium chicken broth because my daughter was creeped out by the alcohol factor. Hehehe
Kathi Kirk says
Well hopefully she will grow out of that! 🙂 So glad you liked it! kathi
Karen Boykin says
This was absolutely delicious. I made no changes to your recipe. I thought it was perfect.
Kathi Kirk says
Music to a bloggers ears! Thank you for the nice note Karen!
Ingrid says
Just loved this recipie! Super satisfing, savory and a big yum!
Alex says
Hi,
thanks for the great inspiration. I have cooked as well, it was asy and tasty.
http://www.allekochen.com/huehner-pilz-pfanne/
br, Alex
Amanda says
For some reason, the rating showed up as 2.5 stars when I looked at it on my iPhone and I got nervous that it wouldn’t be very good. I’m so glad I made it anyway because it was exactly the kind of thing I’ve been craving. I don’t eat mushrooms OR mustard and hoped it wouldn’t be too bland without them, but the wine made for a beautifully flavorful sauce and this cut of meat is so tender and delicious. I have already invited someone over to eat this with me next time. Thank you so much for this recipe, I am going to go see what else you have to offer!
Kathi Kirk says
I’m glad you tried it too! No idea why only 2.5 stars since it’s one of the most popular posts on my blog and has so much positive feed back. Oh the internet! Glad you gave it a try and hope you come visit my little blog again!
Denise says
Delicious! I made this for dinner last night and my husband and I loved it. I didn’t have the cream and used a fat-free Half & Half and it was the perfect consistency. I also added a chopped sweet onion when sautéing my mushrooms and garlic. Next time I might omit the wine and use chicken stock to give it a country gravy taste. Thank you for the great recipe!
Melissa says
Im a newlywed, and I made this meal for my hubby, my first home made dinner….it was a hit and this is coming from a girl with little experience in the kitchen!! Thank you so much! I will be following more of your recipes!!
Laura says
Made this with most of the listed ingredients and substituted with what I had in the fridge (chicken breasts instead of thighs, Parmesan, and basil instead of thyme… Also added some caramelized onions). Served it over pasta and it was absolutely delicious. Licked the plate clean.
Kate says
I’ve made this three times in two weeks. its THAT good. Thanks for the lovely recipie.
Kathi Kirk says
Oh make this blogging heart happy! So glad you and your family love it!
Jake says
We made this recipe in a cast iron skillet and replaced thyme with smoked paprika and left out the parm. This turned out to be the single best chicken dish I have ever had, thank you!
Deric says
Hi there. I wanted to thank you for the recipe. Its only the 2nd time I have cooked anything, but with the help of my girlfriend telling me things like how much salt, to prepare before starting the steps etc, I was able to make this meal and it turned out perfect! We both loved it, and it made our evening unforgettable. Thanks again.
Kathi Kirk says
What a nice comment! Thank you and I’m so glad you loved this recipe!
Sue says
Yummy! I did use half and half. The sauce was not runny at all . I let the wine reduce to about half so it worked out fine for me. Used a parm/Asiago/Romano blend. Very good!
Misty says
We had this last night, it was very delicious. I used 3 breasts cut in half, did not dry out the chicken at all but we lost a lot of liquid, we were looking forward to the sauce but sad it was mostly evaporated. It was a bit mustardy for our taste, we even added more cream to bring it down, I think next time we will use half the mustard,
Maire says
Just made this. Holy wow, this is wicked yummy. Definitely pinned and put into our dinner rotation! 🙂 Thanks for sharing.
Kathi Kirk says
Hi Maire,
Thanks for the note! It is a pretty tasty dish…cream is good 🙂
Kathi
Mommyrulz says
This is amazing!! My husband was loving it and complementing me after every bite! Wow!