Creamy Mushroom Chicken Skillet: A Comforting One-Pan Dinner
There’s something magical about a dish that comes together in a single skillet—less cleanup, more flavor, and that satisfying feeling of pulling off a restaurant-worthy meal at home. This Creamy Mushroom Chicken Skillet is exactly that: juicy chicken thighs nestled in a rich, garlicky sauce with golden mushrooms and a splash of cream. It’s the kind of meal that makes you pause mid-bite, close your eyes, and think, “Yes, this is exactly what I needed.”
If you’re like me, weeknights are a whirlwind of to-do lists and hungry mouths. That’s why I lean on recipes like this one—quick, forgiving, and packed with cozy vibes. The mushrooms add an earthy depth (no fancy foraging required; basic creminis work beautifully), while the sauce? Oh, the sauce. It’s luxuriously creamy without being heavy, thanks to a splash of chicken broth and a whisper of Dijon mustard. Serve it over mashed potatoes, egg noodles, or even quinoa if you’re feeling virtuous. (But let’s be real: potatoes are the move here.)
Why You’ll Love This Creamy Mushroom Chicken Skillet
This dish isn’t just delicious—it’s a weeknight warrior. Here’s why it’ll earn a permanent spot in your rotation:
- 30 minutes start to finish: Faster than takeout, but so much tastier.
- One-pan wonder: Fewer dishes = more happiness.
- Pantry-friendly: Swap herbs or use dried spices if needed—it’s flexible!
- Crowd-pleaser: Kids, partners, and picky eaters alike will ask for seconds.
How to Make Creamy Mushroom Chicken Skillet
Ingredients You’ll Need
- 4 boneless, skinless chicken thighs (or breasts, if you prefer)
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
- 2 tbsp olive oil
Step-by-Step Instructions
- Sear the chicken: Heat oil in a large skillet over medium-high. Season chicken with salt and pepper, then cook for 5–6 minutes per side until golden. Transfer to a plate.
- Sauté the mushrooms: In the same skillet, add mushrooms and cook until browned (about 5 minutes). Stir in garlic and thyme for 30 seconds until fragrant.
- Make the sauce: Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in cream and Dijon, then simmer for 3–4 minutes until slightly thickened.
- Finish and serve: Return chicken to the skillet, spooning sauce over it. Cook for 2 more minutes to heat through. Garnish with fresh parsley if you’re feeling fancy.
Tips for the Best Creamy Mushroom Chicken
Want to take this dish to the next level? Here are my pro tips:
- Don’t overcrowd the pan: Give the chicken and mushrooms space to brown properly—cook in batches if needed.
- Use thighs for extra flavor: They stay juicier than breasts, but either works!
- Deglaze like a boss: Those browned bits = free flavor. Don’t let them go to waste!
- Need a lighter option? Substitute half-and-half for heavy cream—it’ll still be luscious.
What to Serve With Your Skillet
This dish is a team player. Pair it with:
- Fluffy garlic mashed potatoes (my top pick!)
- Buttered egg noodles or rice
- A crisp green salad or roasted broccoli for balance
- Crusty bread to swipe up every last drop of sauce
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Just reduce cooking time by 1–2 minutes per side to avoid dryness.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.
Can I freeze creamy mushroom chicken?
The sauce may separate slightly, but it’ll still taste great. Freeze for up to 2 months.
What mushrooms work best?
Cremini or button mushrooms are perfect, but shiitakes add a deeper flavor. Avoid delicate varieties like enoki.
Is there a dairy-free alternative?
Try coconut milk or cashew cream, but note the flavor will change slightly. For more dairy-free ideas, check out Minimalist Baker’s guide.
Can I add wine to the sauce?
Yes! A splash of white wine (like Chardonnay) before the broth adds lovely depth. Here’s how to cook with wine if you’re new to it.
There you have it—a creamy, dreamy skillet dinner that’s as easy to make as it is to love. Whether you’re cooking for a busy family or treating yourself to a little midweek comfort, this Creamy Mushroom Chicken Skillet delivers every time. And hey, if you accidentally “forget” to share? I won’t tell. For more cozy one-pan meals, try my Lemon Garlic Salmon next. Happy cooking!
PrintCreamy Mushroom Chicken Skillet
Description
A rich and comforting one-pan dish featuring tender chicken breasts smothered in a creamy mushroom sauce with garlic, thyme, and a touch of white wine. Perfect for weeknight dinners yet elegant enough for company.
Ingredients
For the Crust:
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- For the sauce:
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- For garnish:
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Season chicken breasts with salt, pepper, and paprika on both sides.
- 2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown. Remove and set aside.
- 3. In the same skillet, add mushrooms and cook for 4-5 minutes until browned. Add onion and garlic, cooking for 2 more minutes until fragrant.
- 4. Pour in white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes.
- 5. Stir in chicken broth, heavy cream, thyme, salt, pepper, and Dijon mustard. Bring to a gentle simmer.
- 6. Return chicken to the skillet, spooning sauce over the top. Cover and simmer for 10-12 minutes until chicken is cooked through.
- 7. Sprinkle with Parmesan cheese and let melt into the sauce. Garnish with fresh parsley before serving.
Notes
For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce before adding the chicken back. Substitute half-and-half for heavy cream if preferred. Leftovers keep well refrigerated for up to 3 days.
