An Easy Creamy Chicken Dinner the Whole Family Will Love
If you’re looking for an easy dinner that’s creamy, comforting, and full of flavor, this chicken and mushroom skillet is a perfect choice.
Juicy chicken, golden mushrooms, and a rich cream sauce come together in one pan using simple ingredients you probably already have in your kitchen. It’s the kind of meal that’s perfect for busy weeknights but tastes special enough for Sunday dinner.
Serve it with mashed potatoes, rice, pasta, or fresh bread to soak up every last bit of the delicious sauce.
Ingredients
- 500 g chicken breast, cut into bite-sized pieces
- 500 g mushrooms, sliced
- 1 large onion, diced
- 2 garlic cloves, minced
- 250–330 ml heavy cream (30%) or cooking cream (18%)
- 100 ml chicken broth or water
- 1 tbsp butter or oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sweet paprika
Optional
- 1 tsp Dijon mustard
- ½ tsp soy sauce
Instructions
Cook the Chicken
Season the chicken with the salt, pepper, and sweet paprika.
Heat the butter or oil in a large frying pan over medium-high heat.
Cook the chicken for about 6–8 minutes until lightly golden.
Transfer it to a plate.
Cook the Mushrooms
Add the mushrooms to the same pan.
Cook them until they release their moisture and begin to brown.
Add the onion and cook for another 3–4 minutes.
Stir in the garlic and cook for 30 seconds.
Make the Sauce
Return the chicken to the pan.
Pour in the cream and chicken broth.
If using, stir in the Dijon mustard or soy sauce for extra depth of flavor.
Simmer for 5–10 minutes, until the chicken is fully cooked and the sauce is creamy.
Thicken the Sauce (Optional)
If you’d like a thicker sauce, mix:
- 1 teaspoon all-purpose flour
- 2 tablespoons cold water
Stir it into the sauce and cook for another 2–3 minutes.
You can also simply simmer the sauce uncovered for a few extra minutes until it thickens naturally.
Serving Suggestions
This creamy chicken and mushroom skillet is delicious served with:
- Mashed potatoes
- Rice
- Pasta
- Crusty bread
- Steamed vegetables
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze for up to 2 months.
Thaw overnight in the refrigerator and gently reheat before serving.
Recipe Tips
- Brown the chicken well for the best flavor.
- Don’t rush the mushrooms. Let them cook until the liquid evaporates and they start to caramelize.
- A teaspoon of Dijon mustard or a splash of soy sauce adds incredible depth without overpowering the sauce.
- For an extra creamy sauce, use heavy cream.
Frequently Asked Questions
Can I use chicken thighs?
Yes! Boneless, skinless chicken thighs work beautifully and stay extra juicy.
Can I make this without mushrooms?
Absolutely. The creamy sauce is also delicious with broccoli, spinach, or bell peppers.
Can I use cooking cream instead of heavy cream?
Yes. Both work well, although heavy cream creates a richer sauce.
Can I make it ahead?
Yes. The flavors become even better the next day.
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