Creamy Chicken and Mushroom Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add aromatics: Stir in the chopped garlic and fresh thyme, cooking for about a minute more until the garlic is fragrant and softened.
- 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.
- 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.
- 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
