Creamy Chicken and Mushroom Skillet Recipe

Introduction

This Creamy Chicken and Mushroom Skillet is a comforting one-pan meal perfect for weeknight dinners. Tender chicken thighs simmered in a rich, flavorful mushroom and cream sauce make it irresistibly delicious and easy to prepare.

Ingredients

• 8 boneless skinless chicken thighs (or 4 chicken breasts)
• 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 tablespoon olive oil
• 8 ounces sliced cremini mushrooms
• 3 large garlic cloves, chopped
• 1 1/2 cups chicken stock (or white wine or a combo; beef stock can also be substituted)
• 1/2 cup heavy cream (see notes if substituting 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 Parmesan)

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add 1 tablespoon each of butter and olive oil to the pan.
2. Step 2: Place the seasoned flour on a plate. Dredge each piece of chicken in the flour, shaking off excess, then place in the hot skillet. Sear until golden brown on each side, about 4 minutes per side. The chicken may not be fully cooked at this stage.
3. Step 3: Remove the seared chicken from the skillet and set it aside on a plate. Reduce the heat to medium.
4. Step 4: Add the remaining tablespoon of butter to the skillet, then add the sliced mushrooms. Sauté for a few minutes until the mushrooms start to brown.
5. Step 5: Stir in the chopped garlic and thyme. Cook for about one minute until the garlic is fragrant and softened.
6. Step 6: Pour in the chicken stock (or wine), scraping the bottom of the pan to release any browned bits. Add the cream, Dijon mustard, and cheese. Stir until the sauce is creamy and well combined. Taste and adjust seasoning with salt and pepper as needed.
7. Step 7: Return the chicken to the pan. Simmer for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced by about one third, enough to coat the back of a spoon.
8. Step 8: Serve hot with rice, potatoes, and a simple salad or steamed vegetables for a complete meal.

Tips & Variations

• For a lighter sauce, substitute half the heavy cream with half and half, but avoid boiling to prevent curdling.
• Chicken breasts can be used instead of thighs; just adjust cooking time to avoid overcooking.
• Try adding fresh parsley or chives for a burst of color and freshness before serving.
• If you prefer a thicker sauce, stir in a slurry of cornstarch and water towards the end of cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce creamy. Avoid high heat to prevent the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. Just be mindful of cooking time since breasts cook faster and can dry out if overcooked.

What can I substitute for Asiago cheese?

Asiago can be substituted with other hard cheeses like Parmesan or Pecorino Romano for a similar nutty and salty flavor.

Creamy Chicken and Mushroom Skillet Recipe

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5 from 52 reviews

This Creamy Chicken and Mushroom Skillet is a rich and flavorful one-pan dish featuring tender chicken thighs seared to golden perfection, simmered in a luxurious sauce made from cremini mushrooms, garlic, thyme, chicken stock, heavy cream, Dijon mustard, and Asiago cheese. It’s an easy, comforting meal perfect for serving alongside rice, potatoes, or steamed vegetables.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 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
• 1 tablespoon butter (for searing chicken)
• 1 tablespoon olive oil

Mushroom Sauce

• 1 tablespoon butter (for mushrooms)
• 8 ounces sliced cremini mushrooms
• 3 large garlic cloves, chopped
• 1 1/2 cups chicken stock (or white wine or a combination; beef stock can be substituted)
• 1/2 cup heavy cream (can substitute half and half as noted)
• 2 tablespoons Dijon mustard
• 1 tablespoon heaping chopped fresh thyme (or 2 teaspoons dried thyme)
• 1/2 cup Asiago cheese (or other hard cheese like Parmesan)

Instructions

1. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Heat until the butter is melted and oil is shimmering.
2. Dredge and sear chicken: Spread the seasoned flour on a plate. Dredge each piece of chicken in the flour, shaking off excess. Place the chicken in the hot skillet and sear each side until crispy and golden brown, about 4 minutes per side. The chicken may not be fully cooked at this point but will finish cooking in the sauce.
3. Remove chicken: Transfer the seared chicken onto a plate and set aside. Reduce the skillet heat to medium.
4. Sauté mushrooms: Add 1 tablespoon butter to the skillet, followed by the sliced mushrooms. Sauté for a few minutes until the mushrooms are slightly browned and softened.
5. Add garlic and thyme: Stir in the chopped garlic and fresh thyme. Cook for another minute until the garlic is fragrant and softened.
6. Deglaze and build sauce: Pour in the chicken stock (or wine) and scrape up the browned bits from the bottom of the pan. Add the heavy cream, Dijon mustard, and Asiago cheese, stirring continuously until the sauce is creamy and well combined. Taste and adjust seasoning with salt and pepper as needed.
7. Simmer chicken in sauce: Return the chicken pieces to the skillet. Simmer gently for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the sauce has reduced by about one-third, thickening so it coats the back of a spoon.
8. Serve: Serve the creamy chicken and mushroom skillet hot, paired with rice, potatoes, or a simple salad or steamed vegetables for a complete meal.

Notes

• You can substitute 4 chicken breasts in place of 8 thighs; adjust cooking times accordingly.
• If you prefer a lighter sauce, you may substitute half and half for the heavy cream, though the sauce will be less rich.
• The dish pairs well with steamed vegetables, rice, or mashed potatoes to soak up the flavorful sauce.
• Be sure not to overcook the chicken during searing as it will continue cooking in the sauce.

Keywords: Creamy chicken, mushroom skillet, one-pan chicken recipe, chicken thighs, creamy mushroom sauce, easy chicken dinner