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–+ servings
Mushroom chicken served over white rice with a fork.

Creamy Mushroom Chicken Skillet

Print Recipe
Juicy and tender chicken thighs smothered in mushroom gravy, all cooked up in the same pan! Great served over white rice or mashed potatoes!
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 412
Author Kim

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.
    Seared chicken thighs in a large pot cooked in butter.
  • 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.
    Adding minced garlic to cooked mushrooms in a pan.
  • 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.
    Chicken topped with a mushroom gravy served over white rice.

Notes

Chicken is perfectly cooked when the internal temp reaches 165 degrees F.  
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.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 9g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 199mg | Sodium: 274mg | Potassium: 830mg | Fiber: 1g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg