Creamy Chicken and Mushroom Gravy Skillet (2024)

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CREAMY CHICKEN AND MUSHROOM SKILLET DINNER! – Juicy and tender chicken smothered in mushroom gravy all cooked up in the same pan! No skimping on the gravy here!

We used chicken thighs for this recipe but chicken breasts or even chicken tenders would be delicious as well! It’s all about the gravy!

How to make this simple and delicious chicken dinner:

Heat a large skillet to medium high heat. We prefer cast iron for that perfect sear but any large skillet will do. Dredge your chicken in flour and give it a quick sear in some olive oil and butter.

Really…I could just eat it like this But wait! GRAVY IS COMING!

Next we are going to sear up those mushrooms and add the chicken stock (or wine or a combo of both!) and just a bit of cream!

We really love the addition of a bit of cream to this dish. Only a half cup but tastes like so much more!

With just a few steps and a few ingredients you have made a delicious one pan weeknight meal!

What to serve with this delicious weeknight chicken dinner recipe?

Whipped Potatoes

Easy Fondunt Potatoes

Oven baked Quinoa or Rice

Simple Italian Salad

Tips to make Creamy Chicken and Mushrooms:

Chicken is perfectly cooked when the internal temp reaches 165 degrees.
Sub chicken breasts for thighs. Bone in or boneless. If using boneless watch the temp so you don’t over cook.
We used grated Asiago cheese, but you could certainly use parmesan or romano or a blend of both!
If you substitute half and half for the cream, add a tablespoon of flour, combined with two tablespoons of half and half to thicken the sauce.

We love to cook with chicken, so fast and fresh. We have well over 100 chicken recipes that are easy and delicious! Here are a few of your faves:

Chicken with Orzo and Mushroom – One pan!

Chicken in White Wine Sauce – So easy you won’t believe it’s only 30 minutes from start to finish!

Roasted Lemon Chicken with Potatoes – the most popular chicken recipe on this blog! For good reason…take a peek!

To chicken and all you do for us!

Clink! or is the Cluck?

Kathi

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Hey and check out our new YouTube Channel!

Creamy Chicken and Mushroom Skillet

A creamy one pan meal your whole family will love that makes tons of gravye!

4.49 from 74 votes

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Ingredients

8 boneless skinless chicken thighs or 4 chicken breasts (see notes)
1/2 cup all purpose flour seasoned with 1 teaspoon salt and 1/4 teaspoon pepper
2 tablespoons butter 1 tablespoon for chicken, 1 tablespoon for mushrooms
1 tablespoons olive oil
8 ounces sliced cremini mushrooms
3 clove large garlic chopped
1 1/2 cups chicken stock or white wine or a combo of both. Beef stock can also be substititued
1/2 cup heavy cream see notes if subbing half and half
2 tablespoons Dijon mustard
1 tablespoon heaping chopped fresh thyme or 2 teaspoons dry
1/2 cup Asiago cheese or other hard cheese like Parmesean

Instructions

Heat large skillet to medium high heat. Add 1 tablespoon each of butter and olive oil.
Place seasoned flour on plate. Dredge chicken in flour and place in hot skillet. Sear on each side until crispy brown. About 4 minutes on each side (your chicken may not be cooked through but will continue to cook in the sauce).
Removed seared chicken to plate and set aside. Reduce heat to medium. Add one tablespoon of butter to skillet along with mushrooms. Saute for a few minutes until mushrooms are slightly brown.
Add garlic and thyme. Continue to cook for another minute until garlic is soft and fragrent.
Add stock (or wine) to pan scraping up all the bits on the bottom of the pan.
Add cream, dijon and cheese. Stir until creamy and combined.
TASTE FOR SEASONING...MORE SALT...MORE PEPPER?
Add chicken back to pan and simmer for another 10-12 minutes or until internal temp of chicken reaches 165 degrees and gravy is reduced by a third and covers the back of a spoon.
Serve with rice or potatoes and a simple salad or steamed veggies!

Notes

Chicken is perfectly cooked when the internal temp reaches 165 degrees.
Sub chicken breasts for thighs. Bone in or boneless. If using boneless watch the temp so you don't over cook.
We used grated Asiago cheese, but you could certainly use parmesan or romano or a blend of both!
If you substitute half and half for the cream, add a tablespoon of flour, combined with two tablespoons of half and half to thicken the sauce.

NOTE: the directions differ slightly from the video in that we add the cream now with the stock rather than in two steps...always trying to save time around here! Either way you get the same delicious dish!

Nutrition

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Reader Interactions

Comments

Denise Walsh says
May 8, 2024 at 7:19 pm

This is my grown son’s favorite recipe that I have been cooking for at least 5 years! I always make it when he is coming home to visit. I make it exactly like the recipe and would not change a thing! It is exceptional!
Reply
- says
  May 9, 2024 at 6:25 am
  That makes us so happy! That a recipe of ours would be part of your family! Thank you so much! Kathi
  Reply
HotCookinMama says
January 4, 2019 at 8:30 pm
See Also
Baked Spaghetti Squash w/ Sweet Italian Sausage {12 Weeks of Winter Squash}

I made this tonight and the only changes I made were to add fresh rosemary with fresh thyme and added breadcrumbs to my flour mix. It is divine!! Great recipe. Will definitely make again! Thanks for sharing
Reply
L says
November 27, 2018 at 4:36 am

I make this every few months for a treat. I use 1/2 chicken broth and half white wine. Easy & delicious.
Reply
Kate says
October 23, 2017 at 12:02 am

I have made this at least once a month since I discovered the recipie a little over two years ago. I prefer it with chicken broth over wine but follow the recipie exactly. It’s one of those wonderful stick to your ribs comfort meals at our house. We serve over mashed potatoes. Have never commented on a recipie before, but wanted to thank you! Highly recommended.
Reply
Sara M says
August 22, 2017 at 5:34 am

This recipe looks amazing!!
Do you think I’d be able to use almond or coconut flour instead of regular flour? Im trying to cut back on carbs.
Also, if I use chicken breasts instead of thighs, how many do you think would be enough?
Thank you so much!!!
Reply
- Kathi @ LaughingSpatula.com says
  August 22, 2017 at 1:16 pm
  Hi Sara – I just made this last night! I am re-releasing the recipe this week with a video so stay tuned for that! Yes, you can use almond flour. I have never worked with coconut flour so can’t be sure if that browns like flour. You can actually just omit the flour and brown the chicken without it. 4 large chicken breasts or small would work. This makes tons of sauce!
  Reply
Dianna says
February 19, 2017 at 3:01 am
I can’t stand cheese so I would omit it from the recipe. Would omitting the cheese leave the sauce too runny?
Reply
- Kathi @ LaughingSpatula.com says
  February 19, 2017 at 2:49 pm
  No it wouldn’t…the cream will keep it creamy!
  Reply
Nicholle says
August 1, 2016 at 2:48 am

I made this tonight and it was delicious. I had to switch up some items because of what i didn’t have on hand: peanut oil for olive oil, 1/2 part dried sage, half part parsley for the thyme, used creole mustard instead of dijon and didn’t use any cheese. I used moscoto as the white wine. I would add another 1/4- 1/2 cup of cream for more liquid if you’re putting it over rice like my family did. Thanks for sharing this recipe!
Reply
Michael says
April 8, 2016 at 7:34 am

Thanks for a great recipe! I sauted chopped onion prior to adding the mushrooms. Instead of Thyme I used dried basili. It still produced a wonderful dinner.
Reply
- Kathi Kirk says
  April 9, 2016 at 4:50 pm
  Thanks for the nice note Michael! I’m so glad you liked it!
  Reply
Christina Land says
March 28, 2016 at 10:40 pm

I’ve made this a few times in less than a month b/c I love it and think it’s one of the best things I’ve ever made. The only thing I changed was the second time I used chicken breast cutlets that I coated in bread crumbs, which cut down the cook time on the meat so I simmered the sauce alone for a bit before adding the chicken back in. I also tried it with red wine, which was good but not nearly as good as it was with the white.
Reply
- Kathi Kirk says
  March 29, 2016 at 3:38 pm
  I love the idea of the crispy chicken thighs with it! I really appreciate your note! I just posted another chicken and mushroom recipe today that you might like. It comes with pasta so thats good! https://laughingspatula.com/creamy-one-skillet-chicken-with-mushrooms-and-orzo/
  Reply
Khyama cuisine says
March 20, 2016 at 9:54 am
I made it yesterday with basmati rice, it was just divine, my husband loved it
thank you so much for the sharing
Reply
Khyama cuisine says
March 16, 2016 at 12:27 pm

Ymmy, looks so delicious, and so easy to do, gonna make it for sure,
txs for sharing
Reply
- Khyama cuisine says
  March 20, 2016 at 9:56 am
  I made it yesterday with basmati rice, it was just divine, my husband loved it
  thank you so much for the sharing
  Reply

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4.49 from 74 votes (37 ratings without comment)

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