A simple and healthy recipe for chicken with mushroom sauce. The combination of chicken thighs, onions, garlic, and mushrooms make this chicken meal a great pairing for rice, or mashed potato a tasty weeknight dinner.
Table of Content
This is one of our family favorites. It's a classic chicken and mushroom combination in a creamy rich white sauce that is luxurious as it is delicious.
Why make this chicken?
- This chicken with mushroom sauce is a winning combination every single time. Tender pieces of chicken are cooked in a creamy mushroom sauce to make a delicious skillet meal.
- Most of the ingredients are simple and easy to find, if not pantry staples.
- As you can see in the video the recipe is fairly simple and very customizable too. I've used boneless chicken thighs, but you can use boneless or bone-in chicken pieces. And, I've used button mushrooms but any mushrooms you can find work just as well.
- The best part is, the whole dish comes together in 20 minutes and uses only one skillet.
- The other great thing about this dish is that you can serve it with just about anything. My kids love these with buttered pasta, noodles, or mashed potatoes.
Ingredients and substitutes
- Chicken - I am using chicken thighs, and yet you can certainly use chicken breast. To prevent it from drying out, I recommend you brown it for just a minute on each side.
- Mushrooms - I am using white button mushrooms but Champagne or a variety of fresh mushrooms would work just as well.
- Onions - I like using red Spanish onions as they do add a bit of sweetness when cooked.
- Garlic - I used one large garlic sliced, but you can use a small or medium if you are not fond of garlic.
- Paprika - Just a tad used for color. Feel free to omit if you prefer.
- Herbs - Today, I am using dried Italian seasoning and oregano along with parsley but any fresh herbs will work just as well. You can also use fresh thyme or fresh rosemary.
- Butter and cream - They add richness, and as you can see, there is not too much in there and yet, you can add or reduce these as well.
Skillet chicken in creamy mushroom sauce
- Chicken - Cut large chicken thighs in half. Pat them dry then season with salt, pepper, and paprika.
Pro tip - dry the chicken with paper towels so they get a nice golden brown color when they sear rather than stew due to excess moisture. - Sear - Add 1 tablespoon of olive oil to the cast-iron skillet or sauté pan over medium-high heat. Sear the chicken on both sides for about 2 minutes each. Remove chicken from the pan – set aside.
- Mushrooms - To the same skillet, add the remaining oil and sauté onions and garlic until onions are translucent. Add mushroom with a pinch of salt. Cook the mushrooms over medium-high heat stirring frequently.
Pro tip - adding salt will help the mushrooms release their liquid which makes a delicious sauce.
- Sauce - Add the Italian seasoning and oregano, followed by the chicken broth or white wine. Stir to combine and bring to a boil.
Pro tip - for a thicker sauce you can add 1 tablespoon of flour. Cook it for a minute before you add the broth or wine. - Cook chicken.- Return the chicken back to the pan and cook for 2 minutes on each side. Turn the chicken over so it is coated with the sauce to absorb flavor.
- Finish the sauce - Add the butter and heavy cream – combine well. Simmer on medium-low heat until chicken is cooked through. Finally, squeeze the lemon juice and chopped parsley and turn the heat off.
Pro tip - Chicken breast will take 4 to 5 minutes more while chicken thighs and legs will need about 8 to 10 minutes more. - Serve hot with buttered pasta, noodle, mashed potato, or steamed basmati rice.
More chicken recipes
- Cheesy Chicken Breast Pasta
- Zaatar Chicken or Balsamic Chicken
- Healthy and Crispy General Tso's Chicken
- Chicken Satay with Peanut Sauce
- Chicken with Rice Pilaf or Cajun Chicken with Rice
- and Creamy Paprika Skillet Chicken
- Cheese Stuffed Chicken Breast or Pesto Stuffed Chicken Breast
- See all chicken recipes
Frequently asked questions
How long will this chicken keep?
This chicken mushroom skillet will keep in the fridge for a good 4 to 5 days. You can even freeze it for up to a month.
Can I use other veggies?
Yes, you can use artichoke hearts, parsnip, kohlrabi. Just make sure to cook these for longer before you add the chicken back into the pan.
Can I use milk instead of cream?
The cream here is 20%. You can use milk, but there is a risk of milk curdling. If you do choose to use milk, I suggest adding 1 teaspoon of cornstarch to the milk before adding it into the pan. This will help thicken and prevent curdling as well.
Can I omit the mushrooms?
Absolutely, you can certainly make this with just chicken in gravy without the mushrooms. Or you can even add peas in there.
What side dish do you serve with this chicken?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Skillet Chicken with Mushroom Sauce
Print Pin Rate Share by Email Share on FB Save GrowCalories: 204kcal
Adjust Servings Here: 4 servings
Description
This chicken with mushroom sauce is a winning combination every single time. Tender pieces of chicken are cooked in a creamy mushroom sauce to make a delicious skillet meal. Absolute comfort food that gets done in only 20 minutes. Serve it over pasta, noodles or mashed potatoes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 (450 g) Chicken Thighs (or 2 quarters)
- 1 lb (450 g) Mushrooms (sliced)
- ½ small Onions (red diced)
- 1 Garlic (small sliced)
- 2 tablespoon Olive oil
- ½ teaspoon Paprika (optional)
- ½ teaspoon Italian seasoning
- ¼ teaspoon Oregano
- 1 cup Chicken broth or white wine
- ½ cup (120 ml) Heavy cream (15% or more)
- 1 tablespoon Butter (unsalted)
- 1 tablespoon Lemon juice
- 2 tablespoon Parsley (chopped for garnish)
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Chicken - Cut large chicken thighs in half. Pat them dry then season with salt, pepper, and paprika.Pro tip - dry the chicken with paper towels so they get a nice golden brown color when they sear rather than stew due to excess moisture.
- Sear - Add 1 tablespoon of olive oil to the cast-iron skillet or sauté pan over medium-high heat. Sear the chicken on both sides for about 2 minutes each. Remove chicken from the pan – set aside.
- Mushrooms - To the same, add the remaining oil and sauté onions and garlic until onions are translucent. Add mushroom with a pinch of salt. Cook the mushrooms over medium-high heat stirring frequently. Pro tip - adding salt will help the mushrooms release their liquid which makes a delicious sauce.
- Sauce - Add the Italian seasoning and oregano, followed by the chicken broth or white wine. Stir to combine and bring to a boil.Pro tip - for a thicker sauce you can add 1 tablespoon of flour. Cook it for a minute before you add the broth or wine.
- Cook chicken.- Return the chicken back to the pan. Cook for 2 minutes on each side. Turn the chicken over so it is coated with the sauce to absorb flavor.
- Finish the sauce - Add the butter and heavy cream – combine well. Simmer on medium-low heat until chicken is cooked through. Finally, squeeze the lemon juice and chopped parsley and turn the heat off. Pro tip - Chicken breast will take 4 to 5 minutes more while chicken thighs and legs will need about 8 to 10 minutes more.
- Serve hot with buttered pasta, noodle, mashed potato, or steamed basmati rice.
Nutrition Information
Calories: 204- kcalCarbohydrates: 10- gProtein: 5- gFat: 17- gSaturated Fat: 8- gCholesterol: 42- mgSodium: 550- mgPotassium: 420- mgFiber: 2- gSugar: 4- gVitamin A: 864- IUVitamin C: 8- mgCalcium: 34- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sue
Absolutely delicious. Best mushroom sauce I’ve made and so simple! Thank you, I will be making this again.
Veena Azmanov
Thank you so much, Sue, for your lovely feedback. Happy you enjoyed this.
Connie
Wow! This is right up my alley! Love love love mushrooms and this sauce is amazing! I have a few cutlets in the fridge, I am making this tonight. Can't wait!
Veena Azmanov
Thank you, Connie. Let me know how it was
Nart
This looks scrumptious and the good news is I have all the ingredients now! I know what to make for my next meal 🙂
Veena Azmanov
Thank you, Nart. I hope you try it soon.