How do you make creamy skillet chicken with mushrooms from scratch?

Making creamy skillet chicken with mushrooms from scratch involves first dredging chicken in seasoned flour and searing until golden brown. Then, in the same skillet, sauté mushrooms and garlic, deglaze with stock or wine, and add heavy cream, Dijon mustard, and cheese. Return the chicken to the pan and simmer until fully cooked and the sauce has thickened. The entire process takes about 30 minutes and results in a restaurant-quality dish made entirely from scratch.

What is the best type of mushroom to use for creamy chicken dishes?

Cremini mushrooms are ideal for creamy chicken dishes because they offer a more robust flavor than white button mushrooms while remaining widely available and affordable. However, you can also use portobello mushrooms for a meatier texture, shiitake for an earthy umami flavor, or a combination of wild mushrooms for a more complex dish. The key is choosing mushrooms with good flavor that can stand up to the rich cream sauce.

Can I use heavy cream instead of half-and-half in creamy chicken recipes?

Yes, heavy cream can definitely be used instead of half-and-half in creamy chicken recipes. Heavy cream will produce a richer, more luxurious sauce that thickens more easily due to its higher fat content. If substituting heavy cream for half-and-half, you may need to reduce the simmering time slightly as the sauce will thicken faster. The result will be a more indulgent, velvety sauce with enhanced mouthfeel.

How do you thicken the sauce for creamy mushroom chicken?

The sauce for creamy mushroom chicken thickens naturally through reduction as it simmers and from the flour that was used to dredge the chicken. For additional thickening, you can create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce. Adding extra cheese will also help thicken the sauce while enhancing flavor. Remember to simmer gently rather than boiling, which can cause the sauce to break.

Can I make creamy mushroom chicken without cream?

Yes, creamy mushroom chicken can be made without traditional heavy cream. Alternatives include coconut milk for a dairy-free option with tropical notes, cashew cream for a rich plant-based alternative, or a combination of chicken stock and cream cheese for a tangy variation. Greek yogurt mixed with a bit of milk provides a higher-protein alternative, while evaporated milk offers a lighter option that still maintains creaminess. Each substitution will slightly alter the flavor profile but can still result in a delicious dish.

Is creamy skillet chicken with mushrooms keto-friendly?

Creamy skillet chicken with mushrooms can be made keto-friendly with minor adjustments. The main adaptation needed is replacing the all-purpose flour with almond flour or coconut flour for dredging the chicken. The core ingredients of chicken, mushrooms, heavy cream, and cheese are already low in carbs and high in fat, making them perfect for a ketogenic diet. Just ensure any stock used doesn't contain added sugars, and serve with keto-friendly sides like cauliflower mash or zucchini noodles instead of traditional starches.

Creamy Skillet Chicken with Mushrooms and Cheese

Creamy Skillet Chicken with Mushrooms

Print Recipe

A restaurant-quality one-skillet dinner featuring tender chicken and mushrooms in a rich, velvety sauce.

Author: Chef Rina
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4 1x
Category: Main Dish
Cuisine: American

Ingredients

Scale

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 substituted
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 Parmesan

Instructions

Heat large skillet to medium-high heat. Add 1 tablespoon each of butter and olive oil.
Dredge chicken in seasoned flour mixture and place in hot skillet. Sear until golden brown, about 4 minutes per side.
Remove chicken to a plate. Reduce heat to medium and add remaining tablespoon of butter along with mushrooms. Sauté until slightly browned, about 3-4 minutes.
Add garlic and thyme, cooking for another minute until fragrant.
Pour in stock, scraping up all browned bits from the pan bottom.
Stir in cream, Dijon mustard, and cheese until well combined. Taste and adjust seasonings as needed.
Return chicken to the pan and simmer for 10-12 minutes until chicken reaches 165°F internal temperature and sauce is reduced by a third.
Serve with your choice of sides like rice, potatoes, or vegetables.

Notes

If using chicken breasts instead of thighs, consider butterflying or pounding to even thickness for more consistent cooking. When substituting half and half for heavy cream, you may need to simmer slightly longer to achieve the same thickness. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 520 kcal
Sugar: 3g
Sodium: 780mg
Fat: 32g
Saturated Fat: 15g
Carbohydrates: 18g
Fiber: 2g
Protein: 38g
Cholesterol: 190mg

Keywords: Creamy chicken, mushroom chicken, skillet dinner, one-pan meal, comfort food

Find it online: https://www.joyliciousrecipes.com/creamy-skillet-chicken-mushrooms-cheese/