This skillet chicken with creamy mushroom sauce is one of those meals that’s easy to pull together any night, even after a long day. The sauce is silky and flavorful, and the chicken stays juicy thanks to a quick sear before simmering. It’s got comforting flavors without needing a ton of ingredients or time.
The Story Behind This Recipe
I started making this dish on nights when I wanted something a bit cozy but didn’t want to pull out more than one pan. Chicken thighs are my go-to for quick dinners—they cook evenly, stay juicy, and have plenty of flavor. Plus, you don’t have to fuss with boneless breasts drying out.
The creamy mushroom sauce really makes this dish stand out. I usually grab whatever mushrooms are on hand—cremini or white button mushrooms work fine. Sautéed with garlic and a splash of broth, then finished off with a little cream and a hint of mustard for depth. It may sound fancy, but it’s simple and forgiving if you keep the heat moderate.
I like to serve this with something plain, like rice or egg noodles, to soak up the sauce. A crusty baguette always works too if you want to keep it rustic and hands-on. It’s one of those dishes where leftovers reheat well, so I often double it on busy nights.
Friends who’ve tried it often ask for the recipe because it manages to feel homemade without the hassle. It’s flexible—you can throw in some fresh herbs or a handful of spinach toward the end for a quick veggie boost. And honestly, it’s also a good way to use up bits of cream left in the fridge.
The key is not to rush the searing part of the chicken. Getting a nice golden crust before adding the sauce makes all the difference in flavor and texture. I usually adjust the sauce thickness at the end by letting it simmer gently. It’s a comforting plate that doesn’t pretend to be complicated, which is why I come back to it again and again.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh thyme or parsley for garnish (optional)
Instructions
- Step 1. Season the chicken thighs generously with salt and pepper.
- Step 2. Heat the olive oil in a large skillet over medium-high heat.
- Step 3. Add the chicken thighs skin side down and cook until the skin is golden and crisp, about 6-8 minutes. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
- Step 4. Lower the heat to medium. Add the mushrooms to the same skillet and cook until they release their moisture and start to brown, about 5 minutes.
- Step 5. Add the garlic and cook until fragrant, about 30 seconds.
- Step 6. Pour in the chicken broth and scrape up any browned bits from the pan.
- Step 7. Stir in the heavy cream and Dijon mustard, stirring to combine.
- Step 8. Return the chicken thighs to the pan, skin side up. Simmer gently for about 10 minutes, or until the chicken is cooked through and the sauce thickens.
- Step 9. Taste and adjust seasoning with salt and pepper as needed.
- Step 10. Serve the chicken with sauce spooned over the top. Garnish with fresh thyme or parsley if you like.
Tips for Success
- Use bone-in, skin-on chicken for more flavor and juiciness.
- Don’t skip the sear—it adds lots of depth to the dish.
- If your sauce is too thin, let it simmer a bit longer to reduce.
- Use whatever mushrooms you have on hand—button, cremini, or even shiitake.
- Cooking the garlic only briefly prevents it from turning bitter.
Variations & Substitutions
- Swap heavy cream for half-and-half for a lighter sauce.
- Add a handful of fresh spinach or kale at the end for extra greens.
- Use boneless chicken thighs if you prefer, just reduce cooking time slightly.
- For a tangier twist, add a splash of white wine to deglaze before adding broth.
- Finish with grated Parmesan for a cheesy touch.
