Creamy Chicken and Mushrooms Skillet

Recipe

13 INGREDIENTS • 9 STEPS • 30MINS

Creamy Chicken and Mushrooms Skillet

3

2 ratings

Juicy and tender chicken thighs smothered in mushroom gravy are all cooked up in the same pan - it doesn't get much better than that! This quick and easy recipe is guaranteed to get on your weekly menu rotation. Serve it over rice with your favorite side dish, and enjoy!

Creamy Chicken and Mushrooms Skillet

Save

Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

https://www.kimscravings.com/

Juicy and tender chicken thighs smothered in mushroom gravy are all cooked up in the same pan - it doesn't get much better than that! This quick and easy recipe is guaranteed to get on your weekly menu rotation. Serve it over rice with your favorite side dish, and enjoy!

30MINS

Total Time

$1.67

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/4 cup

Butter, divided

1 Tbsp

1.5 lb

Boneless, Skinless Chicken Thighs

1

Shallot, thinly sliced

6 cloves

Garlic, chopped

3 cups

Baby Bella Mushrooms

capped and sliced

1 Tbsp

All-Purpose Flour

1 cup

White Wine

or Chicken Broth

1 cup

to taste

to taste

Ground Black Pepper

to taste

Cooked White Rice

for serving

optional

to taste

Minced Fresh Parsley

for garnish

optional

Nutrition Per Serving

VIEW ALL

Calories

465

Fat

23.7 g

Protein

38.0 g

Carbs

11.1 g

Creamy Chicken and Mushrooms Skillet

Save

Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

https://www.kimscravings.com/

Author's Notes

Chicken is perfectly cooked when the internal temp reaches 165 degrees F (70 degrees C).

Store leftover chicken and sauce in an airtight container in the fridge for up to 4 days.

To reheat: For best results, reheat leftovers in a skillet on the stove over medium-low heat until warmed through.

Cooking InstructionsHide images

step 1

Heat Butter (2 Tbsp) and Olive Oil (1 Tbsp) in a large skillet over medium heat.

step 2

Season the Boneless, Skinless Chicken Thighs (1.5 lb) with Salt (to taste) and Ground Black Pepper (to taste) and place in the skillet to sear on one side for about 5-6 minutes, depending on thickness.

step 3

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.

step 4

Into the same skillet, add more Butter (1 Tbsp). Once melted, add the Shallot (1) and sauté for 2 minutes.

step 5

Add the Baby Bella Mushrooms (3 cups) and season with a pinch of salt. Saute for 3 more minutes, until the mushrooms have darkened and shriveled.

step 6

Now, add the Garlic (6 cloves) and saute for 1 more minute, until fragrant.

step 7

Add the remaining Butter (1 Tbsp) along with the All-Purpose Flour (1 Tbsp) and stir it in the pan with a wooden spoon. Slowly add the White Wine (1 cup) and then the Milk (1 cup), letting it bubble up and simmer for a few minutes.

step 8

Add the chicken back to the pan for 5 more minutes on low heat. Taste the sauce and season with salt and pepper, as desired.

step 9

Serve over White Rice (to taste) and garnish with Fresh Parsley (to taste).

step 9 Serve over White Rice (to taste) and garnish with Fresh Parsley (to taste).

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