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Creamy mushroom chicken in a skillet with golden chicken and sliced mushrooms in a light cream sauce

Creamy Mushroom Chicken (Light and Cozy)

A simple skillet chicken dinner with mushrooms and a light, creamy sauce. Comforting without being heavy and easy enough for a regular weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil Extra virgin
  • 1 tbsp Butter Optional
  • 1.5 lb Chicken thighs Boneless, skinless
  • 12 oz Mushrooms Sliced
  • 2 cloves Garlic Minced
  • 0.5 cup Chicken broth Low sodium if possible
  • 0.25 cup Cream Or dairy free option
  • 1 tsp Salt To taste
  • 0.5 tsp Black pepper To taste
  • 0.5 tsp Thyme Optional

Equipment

  • 1 Large Skillet or Frying Pan Heavy bottom helps, not required
  • 1 Cutting board Optional
  • 1 Knife Optional

Method
 

  1. Heat a large skillet over medium heat. Add the olive oil and butter if using. Let it warm up.
  2. Add the chicken to the pan in a single layer. Don’t move it right away. Let it brown on one side until it releases easily, then flip and brown the other side.
  3. Remove the chicken from the pan and set it aside. It will not be cooked through yet. That’s fine.
  4. Add the mushrooms to the same pan. If the pan looks dry, add a little more oil. Let the mushrooms cook without stirring at first. They will release liquid, then start to brown.
  5. Add the garlic to the mushrooms and stir for about 30 seconds, just until fragrant.
  6. Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Let it simmer for a few minutes.
  7. Stir in the cream or dairy free alternative. Keep the heat low and let the sauce gently come together.
  8. Return the chicken and any juices back to the pan. Simmer until the chicken is cooked through and the sauce thickens slightly.
  9. Season with salt, pepper, and thyme if using. Taste and adjust. Turn off the heat and let it sit for a minute before serving.

Notes

  • Don’t rush the mushrooms. If you do, the sauce never quite works. Let them look a little ugly first.
  • Chicken thighs are more forgiving. Breasts work, but they dry out faster if you get distracted.
  • The sauce thickens more as it cools. If it looks slightly thin, that’s usually fine.
  • Leftovers taste better the next day. The mushrooms soak everything up.
  • Reheat gently. Low heat. Add a splash of broth if it looks tight.
  • If it tastes flat, it probably needs salt. Or acid. A squeeze of lemon helps.
  • This recipe does not care if you eyeball everything. It still shows up.