Thinly sliced chicken breast pieces cook down with mushrooms in a creamy sauce that's full of flavor. You'll only need one skillet to bring this comforting dinner together.
TL;DR
A creamy chicken mushroom skillet meal. It's one of my simplest creations with chicken and mushrooms.
It was mostly inspired by some of my other dishes, such as the chicken mushroom and white wine recipe, the bell pepper mushroom and creamy chicken, and the chicken marsala with mushrooms.
Incidentally, it's also Paul's favorite. The difference from the other dishes is that this skillet chicken and mushroom dish doesn't use wine and cream. Instead, it's made with milk.
I was out of cream and wine once, and that's how this recipe was created. We have been making it again and again ever since.
Ingredient Notes
- Mushroom — Fresh mushrooms. I love button mushrooms, especially brown ones for the taste, texture, and color. You are free to use other mushroom varieties too such as oyster mushrooms or chanterelle.
- Onion — White or yellow large onion.
- Garlic, fresh
- Chicken Breast — A medium large chicken breast.
- Butter — Unsalted. Half of the butter is used to sauté the mushrooms, the other half for the chicken later in the recipe.
- Bay Leaf — Break off a piece of a larger bay leaf or use a very small bay leaf.
- Thyme — Dried, adds French flavors to your chicken dish.
- Rosemary — I use dried ground rosemary because it incorporates better into the sauce. A small quantity is enough to add a Mediterranean flavor profile to your creamy chicken dish.
- Black Pepper & Salt — You will need salt and black pepper twice. Once to season the chicken and later on again to season the mushrooms in the pan.
- Milk — This recipe requires only milk (no cream) to prepare the sauce.
- Dijon Mustard — The mustard adds flavor and helps thicken the sauce further. As we use milk (which is much more liquid than cream), we need to add mustard, or else your sauce won't form that well. Therefore, don't skip the Dijon mustard!
- Chives — Fresh, to garnish. Adds flavor and color.
Process Overview
Step 1
Prepare the fresh ingredients. Slice clean mushrooms, slice onion, and roughly chop garlic. Keep each aside.
Cut the chicken breast into thin-sliced chicken pieces and season the chicken on all sides with salt and black pepper.
Step 2
Sauté onion, garlic, and mushroom in butter.
Stir in the seasoning ingredients, including the bay leaf, rosemary, thyme, salt, and black pepper.
Step 3
Make space in the center of your pan and place in the chicken slices. Cook them on all sides and then cover with the mushrooms.
Step 4
Pour in the milk and mix in the Dijon mustard. Cook down the chicken and mushrooms until the sauce thickens a bit and you are satisfied with the consistency.
Serve up hot with some chopped fresh chives.
📖 Recipe
Creamy Chicken Mushroom Skillet Recipe
Ingredients
To prep ingredients
- 8 ounces Button Mushrooms
- 1 Medium-Large Onion
- 2 Cloves Garlic Cloves
- 1 Chicken Breast
- Salt
- Black Pepper Ground
To cook the dish
- 6 Tablespoon Butter
- 1 Inch Bay Leaf piece or small bay leaf
- 1 Tablespoon Thyme Dried
- ¼ Teaspoon Rosemary Dried Ground
- ⅛ Teaspoon Black Pepper Ground
- ¼ Teaspoon Salt or adjust
- 1 Cup Milk
- 1 Tablespoon Dijon Mustard
- Chives Fresh
Instructions
- Prepare the fresh ingredients. Slice your clean mushrooms and keep them aside. Slice the onion and chop up the garlic cloves.8 ounces Button Mushrooms, 1 Medium-Large Onion, 2 Cloves Garlic Cloves
- Cut the chicken breast into thin, smaller slices and season on both sides with salt and ground black pepper. Keep aside.1 Chicken Breast, Salt, Black Pepper Ground
- Heat up a large skillet and melt half of the butter. Stir in onion slices and sauté over a medium heat setting until they get a bit soft.6 Tablespoon Butter
- Stir in chopped garlic and mushroom slices. Cook briefly to soften the mushroom slices.
- Reduce the heat setting a bit and add the seasoning, the bay leaf piece, the thyme, the ground rosemary, the salt, and the black pepper.1 Inch Bay Leaf, 1 Tablespoon Thyme Dried, ¼ Teaspoon Rosemary Dried Ground, ⅛ Teaspoon Black Pepper Ground, ¼ Teaspoon Salt
- Mix and sauté for a few minutes on a medium-high flame so that the mushrooms get a bit soft.
- Reduce the heat fully and make some space in the center to drop in the remaining butter. Place in the chicken pieces and cook them on all sides on a medium heat setting.6 Tablespoon Butter
- Spread the mushrooms from the corner of the pan over the chicken and pour in the milk over that. Stir and mix in the Dijon mustard.1 Cup Milk, 1 Tablespoon Dijon Mustard
- Simmer down your chicken and mushrooms over a medium-high flame for a few minutes or until you are satisfied with the consistency of the sauce and the look of your mushrooms and chicken.
- Serve up hot with some freshly chopped chives.Chives Fresh
Equipment
- 8" Chef Knife
- Large Skillet
Nutrition
Serving
We usually just serve this dish with bread when we are too lazy to prepare a side dish separately.
But you will love the chicken and mushroom paired with any of these sie dishes:
- Mashed vegetables such as classic mashed potatoes, mashed sweet potatoes, or mashed turnips.
- Pan-cooked vegetables, including the garlic parmesan asparagus, garlic spinach, or buttered peas.
- Other suitable sides, cooked rice, ebly, couscous, and bulgur.
Storing
Leftovers can be kept refrigerated for up to 3 days in an airtight container in your fridge.
I use rectangular glass containers so that they can be transferred to the freezer, oven, or microwave. Reheat gradually in the oven or microwave.
The meal can be prepared as per the recipe instructions and frozen in batches to meal prep for the future.
Comments
No Comments