Creamy Chicken & Mushroom Skillet
This Creamy Chicken & Mushroom Skillet is a quick, comforting one-pan meal with tender chicken, earthy mushrooms, and a luscious Dijon cream sauce.
Equipment
- Large Skillet
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup mushrooms sliced (button or cremini work beautifully)
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- salt and pepper to taste
- fresh parsley chopped (for garnish)
Instructions
Prepare Your Ingredients
- Cut the chicken breasts into bite-sized pieces. Slice mushrooms and chop the onion. Mince the garlic cloves. Measure out seasonings before starting.
Sauté the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer without overcrowding. Cook 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
Cook the Vegetables
- In the same skillet, add chopped onion and sliced mushrooms. Sauté 5-7 minutes, stirring occasionally, until mushrooms release moisture and onions are translucent and slightly caramelized. Add minced garlic and cook 30 seconds until fragrant.
Make the Creamy Sauce
- Lower heat to medium and pour in heavy cream. Stir in Dijon mustard and dried thyme. Season with salt and pepper to taste. Let sauce simmer gently for 3-4 minutes to thicken slightly.
Combine and Finish Cooking
- Return cooked chicken to skillet and stir to coat with creamy mushroom sauce. Cook 2-3 minutes to meld flavors. Taste and adjust seasoning if needed.
Garnish and Serve
- Sprinkle freshly chopped parsley over the top. Serve hot over rice, pasta, or mashed potatoes, with optional side salad or steamed vegetables.
Notes
- Cook chicken in batches if needed to avoid overcrowding and ensure proper browning.
- Reduce heat before adding cream to prevent curdling and maintain smooth sauce texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid sauce separation.