One Pan Creamy Chicken and Mushrooms

Creamy Chicken and Mushrooms comes together in just about 30 minutes and is made all in one skillet, which means less mess and more flavor. The chicken gets golden and tender, the mushrooms soak up all the good stuff, and the sauce turns rich and creamy with just a touch of cheese and mustard for a lick-your-plate kind of dinner. 

 

One-Pan Chicken with Mushrooms and Cream Sauce

This creamy mushrooms and chicken recipe is an easy one-pan dinner that can be on your table in 30 minutes. It starts with juicy chicken thighs seared in a skillet until crispy and then simmered in a fabulous sauce.

The homemade mushroom cream sauce is what makes this one of my favorites. It’s made with white wine, sautéed mushrooms, heavy cream, asiago cheese, mustard, garlic, and thyme. The white wine adds a ton of flavor for a restaurant-worthy dish.

The tender chicken thighs are tossed in the creamy sauce for an effortless dinner that your family will be begging you to make again. It’s delicious served with creamy mashed potatoes you can make ahead or over a bed of egg noodles or rice. You can even throw in a chunk of crusty cheesy pull-apart bread to soak up that velvety cream sauce. 

A Creamy Skillet Dinner You’ll Love

Here’s why you’ll want to add this dish to your regular dinner rotation:

• Quick: This dish takes 30 minutes to make from start to finish and uses basic pantry staples. 
• Rich and flavorful: The homemade mushroom cream sauce coats the chicken, instantly becoming a comforting dish. 
• One pan: You only need one skillet to make the entire dish, so it’s great for busy nights when you don’t feel like doing a pile of dishes. Just like another one-pan dinner with big flavor that’s weeknight-friendly.

What You’ll Need

Here are some of the main ingredients you’ll need to make this mushroom chicken recipe. Make sure to check the recipe card below for the full list and the measurements. 

• Boneless skinless chicken thighs: These stay juicy and tender while cooking and soak up all the sauce. Thighs are more flavorful than chicken breasts and less likely to dry out.
• Mushrooms: Use cremini mushrooms, white button mushrooms, or a mix for more depth.
• White wine: Deglazes the pan and adds acidity and depth to the sauce. A dry white like sauvignon blanc or pinot grigio works well. You can use chicken broth instead, but wine gives the dish a nice flavor.
• Fresh thyme: Fresh or dried works. If using dried, you’ll use two teaspoons instead of one tablespoon.
• Asiago cheese: Sharp, nutty, and a little salty. It melts into the sauce and gives it an extra layer of flavor. Parmesan is a fine swap if that’s what you have.
• Whole grain mustard: Adds tang and texture to the sauce. You can swap with Dijon mustard if that’s what you have on hand. 
• Cream: Brings everything together into a smooth, silky sauce. Use heavy cream or something close for the best texture.

From Skillet to Table in No Time

Step One: Brown the Chicken

Step Two: Build the Sauce

Saving and Warming Up Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well in a freezer-safe container for up to 2 months. 

To reheat, warm it gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.