Creamy Chicken and Mushroom Skillet
Creamy Chicken and Mushroom Skillet
Creamy Chicken and Mushroom Skillet
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup cream
- 2 tablespoons dijon mustard
- 8 boneless skinless chicken thighs
- 1/2 cup flour seasoned with salt and pepper
- 1 pound sliced mushrooms (i used cremini but any will do)
- 1 large clove garlic chopped
- 1 1/2 cups white wine or chicken broth (i used wine...of cour
- 1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry
- 1/2 cup asiago cheese (or other hard cheese like parmesean
- Carbohydrate 6.99982501587487 g
- Cholesterol 140.206250253798 mg
- Fat 54.1549625818059 g
- Fiber 1.05299998484242 g
- Protein 4.98298751207562 g
- Saturated Fat 30.0087800482586 g
- Serving Size 1 1 recipe (642g)
- Sodium 552.585000898929 mg
- Sugar 5.94682503103245 g
- Trans Fat 3.0479525043147 g
- Calories 522 calories
Step-by-step
- In a large skillet, melt butter and olive oil on medium high heat.
- Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
- Reduce heat to medium add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
- Add white wine and thyme - scraping up all the bits in the bottom of the pan.
- Add chicken back to pan and simmer for about 15-20 minutes.
- Remove chicken from pan (yes, one more time!).
- Add cream, asiago, dijon and salt and pepper to taste.
- Add chicken back to pan to reheat and serve!
If you are looking for a quick and easy midweek meal, look no further. My Creamy Chicken and Mushroom Skillet is perfect for a cozy night in. Succulent pieces of chicken are pan-fried until golden brown then simmered in a creamy sauce with tender mushrooms, fragrant thyme, and a touch of Dijon mustard. Served over your favorite pasta, rice, or mashed potatoes, this dish will be a hit with the whole family.
The secret to this dish is in the creamy sauce. I use a combination of cream, Asiago cheese, and Dijon mustard to create a velvety smooth sauce. The Asiago cheese adds a nutty and slightly salty flavor, while the Dijon mustard adds a subtle tang. If you don't have Asiago cheese, you can substitute Parmesan or another hard cheese.
I like to use boneless skinless chicken thighs for this recipe, but you can also use chicken breasts. If using chicken breasts, be sure to reduce the cooking time so that they don't overcook and become dry. Mushrooms are a great addition to this dish, but you can also use other vegetables, such as bell peppers, zucchini, or carrots.
