Creamy Chicken and Mushroom Skillet

Here’s a cozy meal that’s simple but feels a bit special. Tender chicken thighs get seared until golden, then simmer in a creamy mushroom sauce that’s just luscious enough without being heavy. It’s one skillet, minimal cleanup, and plenty of flavor.

The Story Behind This Recipe

I stumbled onto this creamy skillet idea during a week when I was juggling work and everything else, and honestly didn’t have time for a big, complicated dinner. Using chicken thighs means the meat stays juicy, even if you’re not watching the clock too closely, and mushrooms add that earthy note that somehow makes the whole thing feel heartier.

I like to use whatever mushrooms I have on hand—button or cremini usually—and the creaminess comes from a combo of sour cream and a splash of chicken broth. It’s enough to make a sauce without getting too thick or rich. I add a little garlic and fresh thyme if I have it, because those are just flavors that work naturally with chicken and mushrooms.

Usually I serve this with some crusty bread or simple rice to soak up the sauce, and sometimes a quick salad on the side. It’s one of those meals that feels like a win because it’s both comforting and straightforward, plus it comes together in about 30 minutes. Guests have told me it tastes like something you’d order at a cozy diner, which I’ll happily take as a compliment.

One small thing I always pay attention to is not overcrowding the pan when browning the chicken. Getting a good sear is where a lot of the flavor develops, so it’s worth taking a few extra minutes there. After that, it’s just a matter of letting the sauce come together while the chicken finishes cooking.

If you like mushrooms, this recipe can become one of your go-tos, since you can tweak it with herbs or swap the sour cream for Greek yogurt if you want something lighter. It’s a flexible base for a quick meal, and one that’s never too fancy or intimidating.

Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

4 boneless, skinless chicken thighs
8 oz mushrooms, sliced (button or cremini)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ cup chicken broth
½ cup sour cream
Salt and pepper to taste

Instructions

Step 1. Season chicken thighs with salt and pepper on both sides.
Step 2. In a large skillet, heat olive oil over medium-high heat.
Step 3. Add chicken thighs and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
Step 4. Add mushrooms to the same skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.
Step 5. Add garlic and thyme to the mushrooms and cook until fragrant, about 1 minute.
Step 6. Pour in chicken broth and scrape any browned bits from the bottom of the skillet.
Step 7. Reduce heat to medium-low and stir in sour cream until sauce is smooth.
Step 8. Return chicken to the skillet, spoon some sauce over the top, cover, and simmer for 7-10 minutes, or until chicken is cooked through.
Step 9. Taste and adjust seasoning with more salt and pepper if needed. Serve warm.

Tips for Success

Don’t overcrowd the pan when browning the chicken. Sear in batches if needed for best color and flavor.
Use chicken thighs for juicier meat, but chicken breasts can work if you adjust cooking time.
Let the sour cream come to room temperature before adding to the hot pan to prevent curdling.
Fresh thyme adds brightness, but dried works fine in a pinch.
If sauce gets too thick, thin with a splash more chicken broth or water.