Creamy Chicken and Mushroom Skillet Recipe

Introduction

This creamy chicken and mushroom skillet is a rich and comforting one-pan meal perfect for busy weeknights. Tender chicken thighs simmer in a luscious sauce made with garlic, thyme, cream, and Asiago cheese, creating a deliciously satisfying dinner.

Ingredients

• 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
• 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 combination of both; beef stock can also be substituted)
• 1/2 cup heavy cream (see notes for half-and-half substitution)
• 2 tablespoons Dijon mustard
• 1 tablespoon heaping chopped fresh thyme (or 2 teaspoons dried)
• 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.
2. Step 2: Place the seasoned flour on a plate. Dredge the chicken pieces in the flour, shaking off excess, then place them in the hot skillet. Sear each side until golden brown and crispy, about 4 minutes per side. The chicken may not be fully cooked through at this point.
3. Step 3: Remove the seared chicken to a plate and set aside. Reduce heat to medium. Add 1 tablespoon of butter to the skillet along with the mushrooms. Sauté until the mushrooms begin to brown, about 3-4 minutes.
4. Step 4: Add the chopped garlic and thyme to the mushrooms. Cook for another minute until the garlic becomes fragrant and soft.
5. Step 5: Pour the chicken stock or wine into the pan, scraping up any browned bits from the bottom. Stir in the cream, Dijon mustard, and Asiago cheese until the sauce is creamy and well combined. Taste the sauce and adjust seasoning with more salt or pepper if needed.
6. Step 6: Return the chicken to the pan, nestling the pieces into the sauce. Simmer gently for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced by about one-third, coating the back of a spoon.
7. Step 7: Serve the creamy chicken and mushroom skillet with rice, potatoes, and a simple salad or steamed vegetables for a complete meal.

Tips & Variations

• For a lighter sauce, substitute half of the heavy cream with half-and-half, but be careful not to boil vigorously to prevent curdling.
• Use chicken breasts if you prefer leaner meat, but reduce simmering time to avoid drying out.
• Add a splash of white wine for extra depth of flavor, or substitute with beef stock for a richer taste.
• Feel free to swap Asiago cheese with Parmesan or Pecorino Romano based on your preference.
• Serve over mashed potatoes or creamy polenta for a comforting twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from breaking. Avoid microwaving on high heat as this can cause separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative. Just reduce the simmering time slightly to prevent them from drying out.

What can I substitute for heavy cream?

You can substitute half of the heavy cream with half-and-half for a lighter sauce. Avoid boiling the sauce after adding half-and-half to prevent curdling.

Creamy Chicken and Mushroom Skillet Recipe

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★★★★★

4.9 from 138 reviews

This creamy chicken and mushroom skillet recipe features tender seared chicken thighs smothered in a rich mushroom and Asiago cheese sauce, infused with garlic, thyme, and Dijon mustard. It’s a comforting one-pan dish perfect for a hearty weeknight dinner served alongside rice, potatoes, or steamed veggies.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 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
• 1 tablespoon butter
• 1 tablespoon olive oil

Mushroom Sauce

• 1 tablespoon butter
• 8 ounces sliced cremini mushrooms
• 3 large garlic cloves, chopped
• 1 1/2 cups chicken stock (or white wine or a combo of both; beef stock can also be substituted)
• 1/2 cup heavy cream (can sub half-and-half, see notes)
• 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: Warm a large skillet over medium-high heat and add 1 tablespoon each of butter and olive oil, allowing the fats to melt and coat the pan evenly.
2. Sear the chicken: Place the seasoned flour on a plate. Dredge each piece of chicken in the flour mixture, shaking off excess. Add the coated chicken pieces to the hot skillet and sear each side until crispy brown, about 4 minutes per side. The chicken may not cook through at this stage but will finish cooking later in the sauce. Remove the chicken from the skillet and set aside on a plate.
3. Sauté mushrooms: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Add the sliced cremini mushrooms and sauté for several minutes until they become slightly browned and soft.
4. Add aromatics: Stir in the chopped garlic and fresh thyme, cooking for about a minute more until the garlic is fragrant and softened.
5. Deglaze and make sauce: Pour the chicken stock (or white wine or combination) into the skillet, scraping the bottom of the pan to release any browned bits. Add the heavy cream, Dijon mustard, and Asiago cheese. Stir continuously until the sauce becomes creamy and the cheese is melted. Taste the sauce and adjust seasoning with additional salt or pepper as needed.
6. Simmer chicken in sauce: Return the seared chicken pieces to the skillet, nestling them into the sauce. Simmer gently for 10 to 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 enough to coat the back of a spoon.
7. Serve: Plate the creamy chicken and mushroom skillet and serve alongside rice, potatoes, and a simple salad or steamed vegetables for a complete meal.

Notes

• You can substitute chicken breasts for thighs, but adjust cooking time accordingly to avoid overcooking.
• If using half-and-half instead of heavy cream, the sauce will be slightly lighter but still creamy.
• Asiago cheese can be replaced with Parmesan or other hard Italian cheeses.
• For a wine deglazing option, use a dry white wine suited for cooking like Sauvignon Blanc or Chardonnay.
• Be sure not to overcook the chicken during searing as it will continue cooking in the sauce.
• Serve with a starch like rice or potatoes and steamed or fresh vegetables for a balanced meal.

Keywords: creamy chicken skillet, chicken with mushroom sauce, Asiago chicken, easy chicken dinner, one-pan chicken recipe