Creamy Chicken and Mushroom Skillet

Chicken and Mushroom Gravy in a cast iron skillet

Creamy Chicken and Mushroom Skillet

A creamy one pan meal your whole family will love that makes tons of gravye!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 614kcal

Author Kathi & Rachel

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.

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!

Nutrition