This Creamy Chicken and Mushroom Skillet is the kind of weeknight meal that makes everyone linger at the table a little longer. It’s rich, savory, and comes together in one pan with simple ingredients. The sauce is silky, the chicken is tender, and the mushrooms add a deep, earthy flavor that tastes like you put in more effort than you did.
Serve it over rice, pasta, or mashed potatoes, and you’ve got a cozy dinner that feels special without being fussy.
What Makes This Special
This dish balances comfort and practicality. You get a full-flavored, restaurant-style sauce without tricky steps or a long ingredient list. The mushrooms bring umami, the garlic and herbs add warmth, and a touch of cream ties it all together.
It’s also a true one-pan recipe.
You sear, sauté, and simmer in the same skillet, so cleanup is easy. Plus, the technique is flexible: use chicken breasts or thighs, swap the herbs, or adjust the sauce to your liking.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs (thighs stay extra juicy).
- Salt and black pepper: For seasoning at each step.
- Flour: 2 tablespoons, for dredging and light thickening.
- Olive oil and butter: 1 tablespoon oil + 2 tablespoons butter for searing and flavor.
- Mushrooms: 12 ounces cremini or baby bella, sliced.
- Shallot or onion: 1 small, finely chopped.
- Garlic: 3 cloves, minced.
- Thyme: 1 teaspoon fresh chopped (or 1/2 teaspoon dried). Rosemary works too.
- White wine (optional): 1/3 cup for deglazing; chicken broth can substitute.
- Chicken broth: 3/4 cup, low-sodium.
- Heavy cream: 1/2 to 2/3 cup (or use half-and-half for a lighter sauce).
- Dijon mustard: 1 teaspoon for brightness and depth.
- Parmesan: 1/4 cup freshly grated, optional but delicious.
- Fresh parsley: 2 tablespoons, chopped, for garnish.
- Lemon juice: 1 to 2 teaspoons to finish the sauce.
How to Make It
- Prep the chicken: Pat the chicken dry and slice breasts in half lengthwise if thick.
Season both sides with salt and pepper, then lightly dust with flour. Shake off excess.
- Sear for flavor: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken and cook 3–4 minutes per side until golden.
Remove to a plate; it will finish cooking later.
- Cook the mushrooms: Add remaining butter to the pan. Add mushrooms with a pinch of salt. Cook undisturbed for 2–3 minutes to brown, then stir and cook until they release moisture and caramelize, about 6–8 minutes total.
- Add aromatics: Stir in shallot and cook 2 minutes until softened.
Add garlic and thyme; cook 30 seconds until fragrant.
- Deglaze: Pour in the white wine (or a splash of broth). Scrape up the browned bits. Simmer 1–2 minutes until reduced by half.
- Build the sauce: Stir in chicken broth, cream, and Dijon.
Bring to a gentle simmer. If using Parmesan, add it now and stir until melted. Taste and season with salt and pepper.
- Finish the chicken: Return chicken and any juices to the skillet.
Simmer on low 4–6 minutes, turning once, until chicken is cooked through and the sauce thickens to your liking.
- Brighten and serve: Stir in lemon juice to wake up the flavors. Sprinkle with parsley. Serve over pasta, rice, or mashed potatoes, or with crusty bread.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat with a splash of broth or cream to loosen the sauce.
Avoid boiling to keep it silky.
- Freezing: Cream sauces can split when frozen. If you want to freeze, do so before adding the cream. Reheat, then stir in cream just before serving.
- Make-ahead: Sear the chicken and cook the mushrooms in advance.
Assemble the sauce and finish cooking right before eating.
Health Benefits
- Protein-rich: Chicken provides lean, high-quality protein that supports muscle repair and satiety.
- Mushroom nutrients: Mushrooms bring B vitamins, selenium, and antioxidants, supporting immune and metabolic health.
- Balanced fats: Using a mix of olive oil and a small amount of butter adds flavor while keeping the fat profile reasonable.
- Portion control friendly: A rich sauce means a small portion still feels satisfying. Pair with a heap of steamed greens to round out the meal.
Common Mistakes to Avoid
- Crowding the pan: Overcrowded chicken or mushrooms steam instead of brown. Work in batches for better color and flavor.
- Skipping the deglaze: Those browned bits on the pan are flavor gold.
Wine or broth pulls them into the sauce.
- Heat too high with cream: Boiling cream can split the sauce. Keep it at a gentle simmer.
- Under-seasoning: Season at every step—chicken, mushrooms, and sauce. Taste before serving and adjust salt, pepper, and lemon.
- Thickening too soon: The sauce thickens as it cools.
Stop simmering when it’s just slightly looser than you want.
Recipe Variations
- Herb swap: Try rosemary, tarragon, or sage instead of thyme. Fresh herbs add brightness; dried herbs add depth.
- Add greens: Stir in baby spinach or kale at the end until wilted for a veggie boost.
- Lightened-up version: Use half-and-half and skip the butter. Add a teaspoon of cornstarch slurry if you want a thicker sauce.
- Bacon or pancetta: Crisp 2–3 slices first, then cook the mushrooms in the drippings.
Stir the bacon back in at the end.
- Mustard-forward: Increase Dijon to 2 teaspoons and add a splash of whole-grain mustard for texture.
- Gluten-free: Skip the flour dredge or use a gluten-free flour blend. Thicken the sauce with a cornstarch slurry if needed.
- Dairy-free: Use olive oil only and swap cream for full-fat coconut milk or a barista-style oat cream. Flavor will be slightly different but still rich.
- Wine-free: Use extra broth with a teaspoon of apple cider vinegar or lemon juice to mimic the brightness.
FAQ
Can I use chicken thighs instead of breasts?
Yes.
Thighs are juicy and forgiving, and they hold up well in creamy sauces. Just adjust cook time so they reach 165°F in the center.
What mushrooms work best?
Cremini or baby bella are classic and flavorful. White button mushrooms work in a pinch, and shiitake add deeper umami if you want to mix varieties.
How do I keep the sauce from curdling?
Use low to medium heat once the cream is added and avoid boiling.
If the pan is very hot, take it off heat for 30 seconds before stirring in the cream.
Can I make this ahead for a dinner party?
Yes, but for best texture, cook to the point just before adding cream. Reheat gently, then add cream and finish the sauce right before serving.
What should I serve it with?
Mashed potatoes, buttered noodles, rice, or crusty bread are great. For veggies, try roasted asparagus, green beans, or a simple salad.
How do I thicken the sauce more?
Simmer a few extra minutes to reduce.
Or whisk 1 teaspoon cornstarch with 2 teaspoons cold water, then stir into the simmering sauce and cook 1 minute.
Is there a non-alcoholic substitute for white wine?
Use chicken broth plus 1 teaspoon lemon juice or apple cider vinegar. This gives you the acidity that wine would provide.
Can I add cheese?
Parmesan melts beautifully into the sauce and adds savory depth. Start with 1/4 cup and adjust to taste.
How do I know the chicken is done?
Use a meat thermometer.
The internal temperature should reach 165°F. If you don’t have one, cut into the thickest piece to check for clear juices and no pink.
Can I make it spicy?
Add a pinch of red pepper flakes when you sauté the garlic, or finish with a drizzle of chili oil for gentle heat.
Wrapping Up
This Creamy Chicken and Mushroom Skillet delivers big comfort with simple steps and a short ingredient list. It’s flexible, crowd-pleasing, and perfect for busy nights or casual company.
Once you’ve made it once, you’ll know how to tweak the sauce and seasoning to suit your taste. Keep it on your weeknight rotation, and pair it with your favorite starch and greens for a satisfying, polished meal at home.