Creamy Chicken and Mushroom Skillet
In short: Golden chicken breast pieces and browned mushrooms in a garlicky cream sauce with thyme. A one-pan dinner for rice, noodles or mash. It takes about 40 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Chicken and mushrooms in cream suits almost every table, from picky children to guests who want something a little more polished. The trick is to brown both ingredients properly in separate batches so the sauce tastes roasted and savory instead of pale. Thyme and a spoonful of mustard keep it from feeling heavy. Spoon it over egg noodles, rice or mashed potatoes.
Instructions
- Season the chicken with half the salt and the pepper. Heat 1 tablespoon of the oil in a large deep skillet over medium-high heat.
- Cook the chicken in a single layer for 3 to 4 minutes per side, until golden. Move it to a plate. It will finish cooking in the sauce.
- Add the remaining oil and the mushrooms to the pan. Cook for 6 to 8 minutes, stirring only now and then, until the liquid has evaporated and the mushrooms are browned.
- Stir in the onion and a pinch of salt and cook for 3 minutes until soft. Add the garlic and thyme and cook for 30 seconds.
- Pour in the wine and let it bubble for 2 minutes, scraping up the browned bits. Add the stock and simmer for 4 minutes until reduced by about half.
- Stir in the cream, the mustard and the rest of the salt. Return the chicken and its juices and simmer gently for 5 to 6 minutes, until the sauce coats a spoon and the chicken reaches 74°C (165°F).
- Taste and adjust the salt, then stir in the parsley and serve hot.
Tips
- Brown or chestnut mushrooms give the most flavor, and a few shiitake add depth. Do not salt the mushrooms until they have browned or they will stew.
- For a lighter sauce, swap half the cream for whole milk and simmer a minute longer. Crème fraîche gives a tangier result.
Questions and answers
Can I use chicken thighs instead of breasts?
Yes. Use boneless thighs cut into pieces and add 3 to 4 minutes to the simmering time. Thighs stay juicier if the sauce sits on the heat a little longer.
Can I make this without wine?
Yes. Replace it with the same amount of stock plus 1 teaspoon of lemon juice. The sauce will taste slightly lighter but still balanced.
How long do leftovers keep?
Refrigerate in a sealed container for up to 3 days and reheat gently with a splash of milk or stock. Cream sauces can split if boiled hard, so keep the heat low.
How long does it take to make Creamy Chicken and Mushroom Skillet?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Creamy Chicken and Mushroom Skillet?
About 390 kcal per serving, with 36 g of protein, 8 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 8 g |
| Fat | 23 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 740 mg |
Estimated values, calculated from the ingredients.
