Here’s a straightforward skillet chicken recipe with a mushroom gravy that’s creamy but not heavy. It’s the kind of dish you can whip up any evening without needing fancy ingredients or a lot of time.
The Story Behind This Recipe
I found myself craving a comforting chicken dinner but didn’t want to spend ages or break out the slow cooker. This skillet chicken with mushroom gravy is something I’ve come back to whenever I want a homey meal with minimal fuss. The magic is in building layers of flavor right in the pan, starting with crisped chicken and then turning the browned bits into a gravy.
What I like most about this recipe is how adaptable it is. Mushrooms are the base here, but you can swap in cremini, button mushrooms, or whatever you have on hand. It feels a little like Sunday dinner without needing Sunday-level effort. Plus, there’s just something satisfying about cooking a whole meal in one pan — less cleaning and more time for whatever else I’ve got going on.
I usually serve it with something simple on the side, like mashed potatoes or rice, which soak up all that creamy gravy. Everyone I’ve made it for tends to ask for seconds, and it holds up well as leftovers. A quick green salad rounds things out if you want to keep it light, but honestly, the sauce alone is reason enough to dive in.
One little thing I pay attention to is making sure the chicken skin is nicely browned before flipping — that extra crust adds so much texture. The gravy comes together in minutes once the mushrooms cook down, and adding a splash of cream softens everything up. It doesn’t get any more straightforward than this.
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
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Step 1. Pat chicken thighs dry and season both sides generously with salt and pepper.
- Step 2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook without moving until skin is golden and crisp, about 7-8 minutes.
- Step 3. Flip chicken and cook another 5 minutes. Remove chicken to a plate and set aside.
- Step 4. Lower heat to medium and add mushrooms to the skillet. Cook, stirring occasionally, until mushrooms soften and brown, about 5-6 minutes.
- Step 5. Add minced garlic and cook for 30 seconds until fragrant.
- Step 6. Pour in chicken broth, scraping up any browned bits from the pan. Let it simmer for 2 minutes.
- Step 7. Stir in heavy cream and Dijon mustard. Return chicken to the skillet skin-side up.
- Step 8. Simmer gently for about 8-10 minutes, until chicken is cooked through and sauce thickens slightly.
- Step 9. Sprinkle chopped parsley over the top before serving, if using.
Tips for Success
- Make sure the chicken skin is very dry before cooking so it crisps up nicely.
- Don’t rush browning the chicken skin — it adds a ton of flavor and texture.
- If you prefer a thicker gravy, stir in a teaspoon of flour after cooking the mushrooms before adding broth.
- Use a cast iron or heavy skillet for best browning results.
- Leftovers reheat well in the microwave or gently on the stove.
Variations & Substitutions
- Swap heavy cream for half-and-half for a lighter sauce, but it won’t be quite as rich.
- Add a splash of white wine along with the chicken broth for a bit of tang.
- Stir in fresh thyme or rosemary with the mushrooms for extra herb flavor.
- Use boneless chicken breasts if you want less cooking time, but be careful not to overcook.
