Description
Discover how to make a delicious Creamy Chicken and Mushroom Skillet with this easy recipe. Perfect for a quick and tasty weeknight dinner!
Ingredients
- 8 boneless skinless chicken thighs (about 680g) or 4 chicken breasts (about 680g)
- 1/2 cup (60g) all-purpose flour seasoned with 1 teaspoon salt and 1/4 teaspoon pepper
- 2 tablespoons (28g) unsalted butter (1 tablespoon for chicken, 1 tablespoon for mushrooms)
- 1 tablespoon (15ml) olive oil
- 8 ounces (225g) sliced cremini mushrooms
- 3 cloves large garlic, chopped
- 1 1/2 cups (360ml) chicken stock or white grape juice or a combo of both. Beef stock can also be substituted
- 1/2 cup (120ml) heavy cream (see notes if subbing half and half)
- 2 tablespoons (30g) Dijon mustard
- 1 tablespoon (15 ml) heaping chopped fresh thyme or 2 teaspoons (10 ml) dry
- 1/2 cup (50g) Asiago cheese or other hard cheese like Parmesan
Instructions
- Warm a large skillet over medium-high heat and melt 1 tablespoon of butter together with the olive oil.
- Spread the seasoned flour onto a plate. Coat the chicken with the flour and place it in the heated skillet. Cook until each side is crisp and golden, roughly 4 minutes per side (the chicken might not be fully cooked yet but will finish cooking in the sauce).
- Take the browned chicken out and set it aside on a plate. Lower the heat to medium. Add the remaining tablespoon of butter to the skillet and toss in the mushrooms. Cook for a few minutes until the mushrooms are slightly browned.
- Introduce the garlic and thyme to the skillet, cooking for an additional minute until the garlic becomes tender and aromatic.
- Pour the stock into the pan, making sure to scrape up any bits stuck to the bottom. Mix in the cream, Dijon mustard, and cheese, stirring until the sauce is smooth and well-blended. Taste and adjust seasoning with more salt and pepper if needed.
- Return the chicken to the pan, letting it simmer for 10-12 minutes, or until the chicken’s internal temperature reaches 165 degrees and the sauce has reduced by about a third, thickening to coat the back of a spoon.
- Pair with rice or potatoes and accompany with a simple salad or steamed vegetables for serving!
Notes
- Consider using half and half instead of heavy cream for a lighter dish.
- Experiment with Parmesan or other hard cheeses in place of Asiago for a unique taste.
- Season the flour with salt and pepper before coating chicken for enhanced flavor in every bite.
