Creamy Mushroom Chicken Skillet
Creamy Mushroom Chicken Skillet is a one pot meal with juicy, tender chicken thighs smothered in a delicious mushroom gravy. Great served over white rice or mashed potatoes and ready in just 30 minutes!
This mushroom chicken one pan recipe is a hearty, tasty dinner with minimal effort! If you happen to have a package of chicken thighs in the fridge and no plans for dinner, give this a try. You definitely won’t be disappointed! This dish uses ingredients that we almost always have on hand, and it’s always a big hit with both kids and adults alike.
Why you should make this recipe
- Incredibly flavorful. The chicken is seared in a large skillet, and then in the same pan the mushroom gravy is made. Add the chicken back to the pan and you’ll have a flavorful dinner in no time at all!
- Quick & easy to make. Making this chicken mushroom recipe is super easy and can be ready in just 30 minutes.
- Great for weeknights or entertaining. Serve this quickly for a family dinner or prepare it for guests if hosting. It’s so good, everyone will be asking for the recipe.
Ingredients needed
This mushroom chicken recipe uses common, inexpensive, readily available ingredients. Here’s the lineup:
- Butter & olive oil. The butter and olive oil are used to cook the chicken, sauté the veggies and add flavor to the creamy mushroom gravy.
- Chicken. This recipe calls for boneless skinless chicken thighs, which are juicier and more flavorful than chicken breast.
- Shallot & garlic. Adds a savory depth of flavor to the dish. Sub with onions, if you’d like.
- Mushrooms. Baby Bella mushrooms or sometimes called cremini mushrooms are matured white button mushrooms. If you only have white button mushrooms, they will work.
- Flour. Will help to thicken up the mushroom gravy. Use gluten free, as needed.
- Wine or broth. A dry white wine, like Sauvignon Blanc or Pinot Grigio will intensify the flavor, but you can swap it for chicken broth or chicken stock, if preferred.
- Milk. For a perfectly rich and creamy sauce, we recommend whole milk. You could also use heavy cream.
- Salt & pepper. To really make the flavor pop!
- Parsley. Fresh herbs like parsley add color. Fresh thyme or basil would be great too.
How to make this recipe
A complete dinner in 30 minutes? Yes, please! Here’s how to make this one pan mushroom chicken skillet:
- Cook the chicken. Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet to sear on one side for about 5-6 minutes, depending on thickness. Flip and sear the other side for about 5 minutes, until they are golden brown on both sides. Remove the chicken from the skillet and set aside.
- Sauté the veggies. Into the same skillet, add another 1 tablespoon butter. Once melted, add the shallots and sauté for 2 minutes. Add the mushrooms and season with a pinch of salt; sauté 3 more minutes, until the mushrooms have darkened and shriveled. Now, add the garlic and sauté one more minute, until fragrant.
- Make the gravy. Add the last tablespoon of butter along with the flour and stir it in the pan with a wooden spoon. Slowly add the wine, then the milk, letting it bubble up and simmer for a few minutes; stir to combine.
- Finish & serve. Add the chicken back to the pan for five more minutes on low heat. Taste the sauce and season with salt and pepper, as desired. Serve over cooked rice or mashed potatoes and garnish with chopped or minced parsley.
Expert tips
- Cooking the chicken. Be sure to use a large enough pan that the chicken has space while searing it, you want it to brown nicely and not steam.
- When is the chicken done? Use a meat thermometer to make sure the chicken reaches 160 degrees for white meat (chicken breasts) and 165 degrees for dark meat (chicken thighs). You can remove the chicken from the pan when it’s a few degrees shy of being done. When the chicken is resting, it will continue to both cook and redistribute the juices throughout the meat.
- Cutting & cooking mushrooms. To save time, buy the mushrooms that are already washed and pre-sliced. Cook the mushrooms at a medium heat, so their liquids slowly evaporate while they caramelize. Here are more tips for cooking mushrooms.
- Have all ingredients ready to go. Be careful not to burn the butter as you’re heating it. This recipe moves really quickly, so it’s best to stay close by and have all of your ingredients prepped and measured nearby.
Serving suggestions
We love this easy mushroom chicken dish served over a bed of steamed rice. You can use any rice you have available. You could even use cauliflower rice for a low carb option. It’s also great over mashed potatoes or mashed cauliflower. Other options for serving: over pasta or zucchini noodles, with steamed broccoli, or sautéed vegetables. The options are endless!
Frequently asked questions
Chicken and mushrooms make for a delicious pairing! They are great served together in a variety of ways, including this one pan mushroom chicken recipe.
Absolutely! This recipe works great for meal prepping, as it keeps fresh for up to about 4 days. To meal prep this, be sure to let everything cool before transferring it to the fridge. Store the entire recipe or individual portions in an airtight container(s).
Yes, feel free to sub the chicken thighs with boneless skinless chicken breasts, or even drumsticks, if you prefer. This recipe will work for any type of protein you like, or can be made vegetarian by using extra mushrooms. Just keep in mind if you change up the protein, the cook time may vary.
Storage recommendations
Store leftover chicken and sauce in an airtight container in the fridge for up to 4 days.
Reheat leftovers in a skillet on the stove over medium-low heat until warmed through. You can also rewarm individual portions in the microwave. I’m not sure how this dish would hold up to freezing. I think it’s best fresh.
More easy chicken recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Creamy Mushroom Chicken Skillet
Ingredients
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 shallot, thinly sliced
- 6 garlic cloves, chopped
- 8 ounces baby bella mushrooms, capped and sliced
- 1 tablespoon all-purpose flour, use gluten-free flour, as needed
- 1 cup white wine, can sub with chicken broth, if preferred
- 1 cup milk
- Salt and pepper, to taste
- Cooked white rice or mashed potatoes, optional for serving
- Minced parsley, optional for garnish
Instructions
- Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet to sear on one side for about 5-6 minutes, depending on thickness. Flip and sear the other side for about 5 minutes, until they are golden brown on both sides. Remove the chicken from the skillet and set aside.
- Into the same skillet, add another 1 tablespoon butter. Once melted, add the shallots and sauté for 2 minutes. Add the mushrooms and season with a pinch of salt; sauté 3 more minutes, until the mushrooms have darkened and shriveled. Now, add the garlic and sauté one more minute, until fragrant.
- Add the last tablespoon of butter along with the flour and stir it in the pan with a wooden spoon. Slowly add the wine, then the milk, letting it bubble up and simmer for a few minutes. Add the chicken back to the pan for five more minutes on low heat. Taste the sauce and season with salt and pepper as desired.
- Serve over cooked rice or mashed potatoes and garnish with chopped or minced parsley.
Notes
Did you make this recipe?
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