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Creamy One-Pan Chicken and Mushroom Skillet

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This Creamy One-Pan Chicken Thigh and Mushroom Skillet is a quick and easy weeknight dinner that delivers crispy chicken skin, tender mushrooms, and a silky, savory sauce. Perfect for busy nights, it uses simple ingredients and comes together in about 35 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 teaspoon kosher salt (Diamond Crystal preferred; use half if using table salt)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced ¼-inch thick
  • 1 tablespoon unsalted butter
  • 1 small shallot, finely diced (about 2 tablespoons)
  • 3 cloves garlic, minced
  • ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • ¾ cup low-sodium chicken broth
  • ½ cup heavy cream
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: lemon zest from half a lemon

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.
  2. Heat olive oil in a large, heavy-bottomed skillet (12-inch) over medium-high heat until shimmering. Place chicken thighs skin-side down. Cook undisturbed for 6-7 minutes until deep golden brown. Flip and cook for 4 minutes. Transfer to a plate and set aside. Do not wipe the pan.
  3. Reduce heat to medium. Add butter to the same pan. Once melted, add sliced mushrooms in a single layer. Cook without stirring for 3 minutes. Stir and continue cooking for 3-4 minutes until deeply golden. Add shallot and cook for 1 minute, then add garlic and cook for 30 seconds until fragrant.
  4. Pour in white wine. Use a wooden spoon to scrape up browned bits from the pan. Let simmer for 2-3 minutes until reduced by about half.
  5. Add chicken broth, heavy cream, thyme, and Dijon mustard. Stir to combine. Bring to a gentle simmer (not a rolling boil). Cook for 3-4 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and pepper.
  6. Return chicken thighs to the pan, skin-side up. Spoon some sauce over the tops. Simmer uncovered for 5-7 minutes until chicken is heated through and sauce has thickened.
  7. Remove from heat. Sprinkle with fresh parsley and optional lemon zest. Let rest for 5 minutes before serving. Serve directly from the skillet.

Notes

Patience with browning is key. Do not move the chicken too soon. Do not overcrowd the mushrooms. Watch heat when adding cream to prevent curdling. Taste as you go. The dish tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Freezes well for up to 2 months.

Nutrition

Keywords: creamy chicken skillet, one-pan chicken, mushroom chicken, weeknight dinner, chicken thighs, creamy sauce, easy dinner

Find it online: https://evabakery.com/creamy-one-pan-chicken-and-mushroom-skillet/