Dinner just got a whole lot easier and more delicious with this creamy mushroom chicken skillet. This one-pan wonder delivers tender chicken and savory mushrooms coated in a rich, creamy sauce that’s perfect for a busy weeknight or a cozy weekend meal. It’s simple, satisfying, and sure to become a new favorite.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken breasts or thighs.
- Mushrooms: Cremini (baby bella) mushrooms work best for flavor, but white button mushrooms are fine too.
- Heavy Cream: Essential for the creamy texture. Milk or half-and-half can be used for a lighter sauce, but the creaminess will be less intense.
- Chicken Broth: Adds depth of flavor. Vegetable broth works as well.
- Garlic: Fresh is best!
- Onion: Yellow or white onion.
- Spinach (Optional): Adds a nice touch of greens.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- 1 tsp dried Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large skillet
Step-by-Step Instructions:
1. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove chicken from the skillet and set aside.
2. Sauté Aromatics and Mushrooms
Add the sliced mushrooms and chopped onion to the same skillet. Cook for 5-7 minutes until the mushrooms are tender and the onion is softened. Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant.
3. Build the Creamy Sauce
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Cook for 3-5 minutes, stirring constantly, until the sauce thickens slightly.
4. Combine and Finish
Return the cooked chicken to the skillet. If using, add the fresh spinach and stir until it wilts into the sauce. Cook for another 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the creamy mushroom sauce. Taste and adjust seasoning as needed.
5. Serve and Enjoy
Garnish with fresh parsley if desired. Serve your creamy mushroom chicken skillet immediately with rice, pasta, or crusty bread for a complete meal.
Storage Instructions:
Leftover creamy mushroom chicken skillet can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or cream if the sauce is too thick. You can also microwave it in short bursts, stirring often.
Frequently Asked Questions (FAQ):
- Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work wonderfully and often stay even more tender.
- What can I serve with this dish? It pairs well with rice, pasta, mashed potatoes, or a simple green salad.
- Can I make this dish ahead of time? It’s best served fresh, but you can chop your ingredients ahead of time to save on prep. The sauce can be made a day in advance and gently reheated before adding the chicken.
- How do I make the sauce thicker? If your sauce isn’t as thick as you like, you can let it simmer gently for a few more minutes, or stir in a teaspoon of cornstarch mixed with a tablespoon of cold water.
- What kind of mushrooms should I use? Cremini (baby bella) mushrooms are recommended for their flavor, but white button mushrooms also work well.
- Is this dish freezer-friendly? Due to the heavy cream, the sauce might separate slightly upon thawing. It’s generally best enjoyed fresh or from refrigeration.