Creamy Chicken and Mushroom Skillet Recipe
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.
- 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
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
- 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.
- 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.
- Remove chicken: Transfer the seared chicken onto a plate and set aside. Reduce the skillet heat to medium.
- 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.
- Add garlic and thyme: Stir in the chopped garlic and fresh thyme. Cook for another minute until the garlic is fragrant and softened.
- 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.
- 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.
- 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
