Creamy Garlic Mushroom Chicken Skillet Meal
Tired of the same old blah-blah chicken dinners? Buckle up, gourmet adventurers, because this ain’t your mama’s mushy-mushroom, rubbery-chicken snoozefest. This isn’t just a recipe, it’s a gastronomic masterpiece destined to skyrocket your weeknight from meh to Michelin-worthy.
Imagine: melt-in-your-mouth organic, hormone-free chicken (thighs or tenders, you choose) bathed in a symphony of rich, velvety cream sauce, studded with succulent, umami-bomb mushrooms that have been kissed by garlic fire.
Each bite is an explosion of flavor that will have your taste buds doing the tango and your dinner guests begging for the secret ingredient (it’s love, duh, but also that extra splash of truffle oil we won’t tell them about).
This recipe is like the CEO of comfort food, the crème de la crème of creamy chicken, the Beyoncé of skillet suppers. It’s keto-friendly (with some tweaks), Paleo-approved (ish), and gluten-free-tastic, so everyone can join the flavor fiesta. Plus, it’s a snap to whip up, even after a long day at the #hustle (we won’t judge your frozen peas substitution, wink wink).
So ditch the takeout menus and grab your chef’s hat. This viral-worthy recipe is about to transform your kitchen into a gourmet haven, one mouthwatering bite at a time.
Scroll down for the easy-peasy instructions and prepare to impress your socks off (and maybe your Instagram followers too).
Disclaimer: We apologize in advance for any food addiction this recipe may cause. But hey, at least your doctor will be impressed by your cholesterol levels. Shhh… Join our secret foodie group on Facebook
Questions I get asked about this skillet meal:
Q: How long does this recipe take to make?
A: The recipe takes about 30 minutes to cook, with an additional 5-10 minutes for prep time.
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they may dry out more easily than thighs. Be sure to cook them until just golden brown and slightly reduced in size.
Q: Can I make this recipe ahead of time?
A: Yes, you can cook the chicken and sauce ahead of time and store them in the refrigerator for up to 3 days. Reheat gently before serving.
Q: What can I serve this recipe with?
A: This recipe goes well with pasta, rice, mashed potatoes, or crusty bread.
Q: Can I make this recipe gluten-free?
A: Yes, you can use gluten-free flour and be sure to check the ingredients in your chicken broth and heavy cream.
Tools for this recipe
- Embrace the garlic peeler tube: This silicone wonder takes the sting out of prepping your cloves, so you can focus on the flavors.
- Trusty sidekick: My 12″ Lodge cast iron skillet is my go-to companion in the kitchen, ready to tackle any recipe with ease.
- Thermometer hero: Ditch the guesswork and grab an instant-read thermometer. It’s your best friend for perfectly cooked meat, every time.
What you need to make this wonderful meal:
Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs or chicken tenders, cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
8 ounces sliced mushrooms
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Chopped fresh chives, for garnish (optional)
How to make it:
Instructions:
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until golden brown on all sides, about 5-7 minutes.
Remove chicken from the skillet and set aside. Reduce heat to medium and melt butter in the skillet. Add mushrooms and cook until softened, about 5 minutes.
Add garlic and cook for 30 seconds, until fragrant.
Stir in flour and cook for 1 minute.
Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until sauce thickens, about 2-3 minutes.
Stir in Parmesan cheese and parsley. Add chicken back to the skillet and simmer for 1-2 minutes, until heated through.
Serve immediately over pasta, rice, or mashed potatoes. Garnish with chopped fresh chives, if desired.
Tips:
If using chicken thighs, you may need to adjust the cooking time depending on the thickness of the pieces.
You can use any type of mushrooms you like, such as cremini, shiitake, or portobello.
For a richer flavor, add a splash of white wine to the sauce.
If you don’t have Parmesan cheese, you can use another type of hard cheese, such as Gruyere or cheddar.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Printable Recipe:
Creamy Garlic Mushroom Chicken Skillet Meal
This easy, one-pan dish is packed with flavor and perfect for any night of the week. Tender chicken thighs bathe in a luscious garlic-infused cream sauce, studded with earthy mushrooms and a sprinkle of fresh parsley. It's comfort food at its finest, guaranteed to warm your belly and soul.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or chicken tenders, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Chopped fresh chives, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until golden brown on all sides, about 5-7 minutes.
- Remove chicken from the skillet and set aside. Reduce heat to medium and melt butter in the skillet. Add mushrooms and cook until softened, about 5 minutes.
- Add garlic and cook for 30 seconds, until fragrant.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until sauce thickens, about 2-3 minutes.
- Stir in Parmesan cheese and parsley. Add chicken back to the skillet and simmer for 1-2 minutes, until heated through.
- Serve immediately over pasta, rice, or mashed potatoes. Garnish with chopped fresh chives, if desired.
Notes
- If using chicken thighs, you may need to adjust the cooking time depending on the thickness of the pieces.
- You can use any type of mushrooms you like, such as cremini, shiitake, or portobello.
- For a richer flavor, add a splash of white wine to the sauce.
- If you don't have Parmesan cheese, you can use another type of hard cheese, such as Gruyere or cheddar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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