Description
This garlic mushroom chicken skillet is creamy, comforting, and made in one pan. Juicy chicken thighs simmer in a rich Parmesan garlic sauce with tender mushrooms—perfect for busy weeknights or cozy family dinners.
Ingredients
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2 tablespoons butter
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8 ounces mushrooms, sliced
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Salt, to taste
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Cracked black pepper, to taste
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3 tablespoons all-purpose flour
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8 skinless, boneless chicken thighs
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2 tablespoons olive oil
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1 brown or yellow onion, finely chopped
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6 large garlic cloves, peeled and thinly sliced
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1½ cups low-sodium chicken broth (or dry white wine)
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1 tablespoon Dijon mustard
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½ cup heavy cream
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½ cup shredded Parmesan cheese
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Chopped fresh parsley, for serving
Instructions
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Melt butter in a large skillet over medium heat. Add mushrooms, season with salt and pepper, and cook for 5–6 minutes until golden and tender. Remove mushrooms and set aside.
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Place flour in a shallow bowl. Lightly coat chicken thighs on both sides.
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Heat olive oil in the same skillet. Add chicken and cook for 4–5 minutes per side until golden. Remove and set aside.
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Add chopped onion to the skillet and cook for 2–3 minutes until soft and fragrant. Stir in sliced garlic and cook for 30 seconds.
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Pour in chicken broth (or wine), scraping up any browned bits. Stir in Dijon mustard and let simmer for 3–4 minutes.
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Reduce heat to low. Stir in heavy cream and Parmesan until the sauce is smooth and slightly thickened.
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Return chicken and mushrooms to the skillet. Simmer gently for 8–10 minutes until chicken is cooked through and sauce is glossy.
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Garnish with chopped parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 612
- Sugar: 5g
- Fat: 31g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 52g