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.
Ingredients
- 8 boneless skinless chicken thighs
- ½ cup flour (seasoned with salt and pepper)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 lb mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 ½ cups white wine (substitute chicken broth)
- 1 tablespoon fresh thyme (or 2 teaspoons dry)
- ½ cup asiago cheese
- 2 tablespoons whole grain mustard
- ½ cup cream
Instructions
- In a large skillet, melt butter and olive oil on medium high heat. Dredge chicken in seasoned flour and sauté in butter/olive oil until golden brown, about 5 minutes on each side. Remove from pan. (You may have to do this in two batches, if so, add a little more butter between batches.)
- Add mushrooms to the same pan and sauté until mushrooms start to soften, about 8 minutes. Add garlic and cook an additional minute. . Add white wine and thyme, scraping up the bits on the bottom of the pan. Add chicken back to the pan and simmer for 15-20 minutes. Remove chicken from the pan.
- Add cream, asiago, and mustard to the mushroom mixture and salt and pepper to taste. Add chicken back to pan and let it simmer until sightly thickened for about 2 minutes.
Barbara's Notes + Tips
- This can be served over rice, mashed potatoes or egg noodles.
- The chicken should be cooked to an internal temperature of at least 165º.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 10g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 274mg | Potassium: 532mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg
