Chicken and Mushroom Skillet
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Make this deliciously Creamy Mushroom Chicken Skillet for an incredibly savory one-skillet meal that’s ideal for any night of the week! Tender chicken and earthy mushrooms pair together for a hearty dinner that’s full of flavor and will fill you up.
You will love this Creamy Mushroom Chicken
Some nights you need a meal that’s quick and easy, but also a breeze to clean up. That’s why I love recipes like this chicken and mushroom dinner! With all the prep done in one pan, cooking and cleaning are both super simple.
Not only that, but this is one of those recipes that I could eat every week and never get tired of. Change up the veggies or use different seasonings to add a bit of a twist, or stick to the classic recipe.
This also makes enough to serve several people, which means it’s great for dinner parties, meal prep, or to have leftovers after a dinner date.
WEEKDAYS, MEAL PREP, WHENEVER
This One Pan Skillet Chicken serves four, so you can even make it for your Sunday night meal prep! Add some rice, or enjoy it by itself for an easy weekday lunch. One Pan Skillet Chicken is also perfect for quick weeknight dinners the whole family will love.
EASY TO MAKE AND EVEN EASIER TO CLEAN UP
Since all the ingredients are cooked in one pan, you’ve got a super easy clean up! In my house, we go by the “I cook, you clean” rule, so my husband is always thrilled when I say we’re cooking a one pan meal!
Chicken and Mushroom Recipe Ingredients
Chicken breasts: Boneless skinless chicken breasts are the ideal protein candidate for this dish, and the sauce ensures they stay nice and juicy.
Seasonings: I like to use a combination of salt, black pepper, parsley, rosemary, fresh thyme, and red pepper flakes.
Vegetables: Combine mushrooms with baby spinach and sun dried tomatoes for a nutritious and flavorful chicken dinner. White mushrooms or baby bella mushrooms work well, but cremini mushrooms are also a good choice.
White wine: Gives the sauce a bit of extra flavor and helps deglaze the pan.
Chicken broth: Can also be substituted for vegetable broth if you prefer.
Heavy cream: Thickens the creamy sauce and gives this dish a rich and luscious quality.
Butter: For some comforting buttery flavor and an even more satisfying sauce.
Garlic: This classic aromatic ingredients helps deepen the flavor profile and adds the perfect amount of familiar savory goodness.
Olive oil: Any kind of neutral oil will work to cook the chicken and mushrooms, but I like to use olive oil.
Parmesan cheese: An optional garnish that will add a nice touch of cheesy flavor to your chicken mushroom skillet.
How to make Creamy Mushroom Chicken
- Make seasoning mixture. In a small mixing bowl, combine the chicken stock with parsley, rosemary, thyme, red pepper flakes, and garlic.
- Cook mushrooms. Season both sides of the chicken breast with salt and pepper. Heat olive oil in a large skillet over high heat and saute the mushrooms for 10 to 12 minutes, or until tender and browned.
- Deglaze pan. Remove cooked mushrooms and set aside, then pour the white wine into the pan. Scrape any browned bits off the bottom.
- Sear chicken. Add chicken to hot white wine and sear for 4 to 5 minutes on each side, until cooked all the way through. Remove the chicken and let it sit with the mushrooms.
- Start sauce. Add the chicken broth and seasoning mixture to the same pan and bring to a boil, then simmer until the mixture has reduced. Turn off the heat and add in the butter, and once it’s melted stir in heavy cream, cooked mushrooms, sun dried tomatoes, and spinach.
- Finish chicken. Return the cooked chicken to the pan and coat well with mushroom sauce. Turn the heat to low and cook for 2 to 4 minutes, or until everything is well combined and heated. Garnish with parsley and Parmesan cheese if you like!
If you want to make your meal a little more hearty, serve this skillet chicken with a side of mini roasted potatoes or cheesy mashed potatoes.
Mushroom Chicken Skillet Variations
- Use chicken thighs: If you prefer dark meat, you can also use chicken thighs instead. They’ll take a couple minutes longer to cook than chicken breasts.
- Add other veggies: Vegetables like broccoli, bell peppers, asparagus, onions, kale, or green beans all make fantastic additions to this one skillet mushroom chicken.
- Change up the sauce: For some different flavors, use other ingredients like Dijon mustard, Italian seasoning, onion powder, garlic powder, or smoked paprika.
- Dredge the chicken: You can give the chicken a bit of a crispy exterior by coating it in a seasoned flour mixture before searing it. If you do this, pat the chicken dry first, and you can still salt and pepper the chicken directly before dredging.
Chicken and Mushroom Skillet Tips
- Check the chicken temperature: Use a digital thermometer or some other kind of meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees F.
- Sear in a hot pan: Allow the pan to heat up fully before you add the chicken. This will ensure a nice even sear and a nice browned outside without needing too much time, which will ensure juicy chicken that’s not dried out.
- Deglaze the pan: Really get in there once you pour in the white wine. Any brown bits that are stuck to the bottom of the skillet will add so much flavor to your mushroom sauce!
- Use your fave wine: Though the alcohol gets cooked out, for best results be sure to use a dry white wine you really like! I recommend going with a pinot grigio, sauvignon blanc, or chardonnay.
How to serve this Creamy Mushroom Chicken Recipe
I love to serve this mushroom chicken over top of rice (or cauliflower rice for a lighter option), some al dente pasta, or mashed potatoes. Any starch makes a perfect base because you can take advantage of the tasty homemade sauce!
For some other ideas, pair your main course with Air Fryer Potato Wedges, a comforting and cheesy sheet pan of Scalloped Potatoes, or these super easy and flaky Air Fryer Biscuits. Or, just pair it with a big hunk of your favorite crusty bread for dipping!
Storing this Chicken Mushroom Skillet
Allow leftovers to cool, then transfer to an airtight container and store in the fridge for 3 to 4 days. I don’t recommend freezing this recipe. The dairy in the sauce tends to separate out and not freeze and thaw as well. Luckily, it’s so good you might not have leftovers around for very long anyway!
To reheat, just return leftovers to a saucepan and cook over low heat. Add some additional broth if you’re worried about the chicken drying out.
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Mushroom Chicken Skillet
Ingredients
- 1 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp red pepper flakes
- 1 tbsp minced garlic
- salt and pepper, to taste
- 8 oz sliced baby bella mushrooms
- 1 tbsp white wine
- 5 thinly sliced chicken breasts, or 2 full chicken breasts sliced in half
- 3 tbsp chopped sun dried tomatoes
- 2 cups baby spinach
- 1/4 cup heavy cream
- 2 tbsp butter
- salt and pepper to taste
- olive oil
- parmesan cheese to garnish if desired
Instructions
- In a measuring cup, mix chicken broth, parsley, rosemary, thyme, red pepper flakes, and garlic. Then season both sides of the chicken with salt and pepper.
- Heat a medium sized non-stick skillet (or cast iron skillet) with 2 tbsp olive oil over high heat. Add the mushrooms and sauté for 10-12 minutes, or until browned. Remove the mushrooms from pan when finished and set aside. Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan.
- In the same pan, sear chicken for 4-5 minutes on each side. They should have a nice sear on each side and the internal temperature should be 165℉. Then remove them from the pan and set aside with the mushrooms.
- Add the chicken broth mixture to the pan. Bring to a boil, stir, and reduce heat to low for 8-10 minutes or until liquid has reduced to about 1/3 of a cup. Remove pan from heat and mix in butter until completely melted, then mix in heavy cream, mushrooms, sun dried tomatoes, and spinach. Heat on medium-low for 2-4 minutes, until the spinach begins to soften.
- Increase the heat to medium and return chicken to pan, coat with mushroom sauce, and heat for 2-4 minutes to warm the chicken. Garnish with more parsley and/or parmesan cheese if desired.
