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Recipes
Creamy Chicken and Mushrooms Skillet
Recipe

13 INGREDIENTS • 9 STEPS • 30MINS

Creamy Chicken and Mushrooms Skillet

3.0
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!
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Kim's Cravings
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
Butter
1/4 cup
Butter, divided
Olive Oil
1 Tbsp
Shallot
1
Shallot, thinly sliced
Garlic
6 cloves
Garlic, chopped
Baby Bella Mushroom
3 cups
Baby Bella Mushrooms
capped and sliced
White Wine
1 cup
White Wine
or Chicken Broth
Milk
1 cup
Salt
to taste
White Rice
to taste
Cooked White Rice
for serving
optional
Fresh Parsley
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
Add to plan
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Creamy Chicken and Mushrooms Skillet
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author_avatar
Kim's Cravings
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).
Tags
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Chicken
Shellfish-Free
Dinner
Mushrooms
Quick & Easy
Rice
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