Creamy Garlic Chicken and Mushroom Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 2 1/2 tsp kosher salt (divided), 3/4 tsp black pepper (divided)
• 2 tbsp olive oil, 4 tbsp unsalted butter (divided)
• 8 oz cremini or baby bella mushrooms, sliced
• 1 small yellow onion, finely diced; 4 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream, 1 tsp Dijon mustard
• 1–2 tsp fresh lemon juice, 2 tbsp chopped fresh parsley
• 2 lb Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk, 1/4 cup sour cream (optional)

Do This

• 1) Start potatoes: cover cubed potatoes with cold salted water, bring to a boil, then simmer 15–18 minutes until tender.
• 2) Season chicken with 1 tsp salt and 1/2 tsp pepper; sear in olive oil over medium-high heat 6–7 minutes per side until browned and cooked to 165°F. Remove and keep warm.
• 3) In same skillet, melt 2 tbsp butter; sauté mushrooms until browned, then add onion, garlic, thyme, and a pinch of salt and pepper.
• 4) Stir in flour; cook 1 minute. Whisk in broth, then cream and Dijon. Simmer 3–4 minutes until slightly thickened.
• 5) Return chicken to skillet; simmer gently 5–7 minutes. Finish with lemon juice and parsley; adjust seasoning.
• 6) Drain potatoes; mash with remaining 2 tbsp butter, milk, sour cream (if using), and remaining salt and pepper.
• 7) Spoon mashed potatoes onto plates; top with chicken and plenty of mushroom cream sauce.

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Why You’ll Love This Recipe

• Creamy, garlicky sauce clinging to golden seared chicken and earthy mushrooms is pure comfort food.
• Everything cooks in one skillet (plus a pot for potatoes), so cleanup stays manageable.
• Simple, supermarket-friendly ingredients that feel restaurant special with thyme, cream, and a squeeze of lemon.
• Flexible: swap herbs, serve over pasta or rice, or use leftover mashed potatoes.

Grocery List

• Produce: Yukon Gold potatoes, cremini or baby bella mushrooms, yellow onion, garlic, fresh thyme (or dried), fresh parsley, lemon
• Dairy: unsalted butter, heavy cream, whole milk, sour cream (optional)
• Pantry: boneless skinless chicken thighs, olive oil, kosher salt, black pepper, red pepper flakes (optional), all-purpose flour, low-sodium chicken broth, Dijon mustard

Full Ingredients

Creamy Chicken and Mushroom Skillet

• 1 1/2 lb boneless skinless chicken thighs (about 6–8 small thighs)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini or baby bella mushrooms, cleaned and sliced
• 1 small yellow onion, finely diced (about 1/2 cup)
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried thyme)
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 1–2 tsp fresh lemon juice (to taste)
• 2 tbsp fresh parsley, finely chopped (plus more for garnish if desired)

Mashed Potatoes

• 2 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 2 tsp kosher salt for the cooking water
• 2 tbsp unsalted butter
• 1/2 cup whole milk (plus up to 2 tbsp more as needed for texture)
• 1/4 cup sour cream (optional, for extra creaminess and tang)
• 1/4 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper (or to taste)

Optional Garnish

• Extra chopped fresh parsley
• Extra fresh thyme leaves
• Lemon wedges for serving
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep ingredients and start the potatoes

Peel the potatoes and cut them into roughly 1 1/2-inch chunks so they cook evenly. Place them in a large pot and cover with cold water by about 1 inch. Stir in 2 teaspoons kosher salt.

Set the pot over high heat and bring to a boil. Once boiling, reduce heat to maintain a gentle boil and cook for 15–18 minutes, or until the potatoes are very tender when pierced with a fork.

While the potatoes heat and cook, prep the remaining ingredients: slice the mushrooms, finely dice the onion, mince the garlic, chop the thyme and parsley, and pat the chicken thighs dry with paper towels.

Step 2: Season and sear the chicken thighs

Season both sides of the chicken thighs with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat a large, heavy skillet (12-inch is ideal) over medium-high heat. Add the 2 tablespoons of olive oil. When the oil is hot and shimmering, lay the chicken thighs in a single layer in the skillet. Do not overcrowd; work in batches if needed.

Sear the chicken undisturbed for 6–7 minutes on the first side, until deep golden brown. Flip and cook for another 5–7 minutes, or until the internal temperature reaches 165°F in the thickest part. Transfer the chicken to a plate and tent loosely with foil to keep warm. Do not wipe out the skillet; you want the browned bits for the sauce.

Step 3: Sauté the mushrooms and aromatics

Reduce the heat to medium. In the same skillet, add 2 tablespoons unsalted butter. Once melted and foaming, add the sliced mushrooms in an even layer and sprinkle with a small pinch of salt and pepper.

Cook the mushrooms, stirring only occasionally, for 6–8 minutes, until they release their liquid and turn deeply browned around the edges.

Add the diced onion and cook for another 3–4 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic, chopped thyme, and red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant, being careful not to let the garlic brown.

Step 4: Build the creamy sauce

Sprinkle the 1 tablespoon of flour over the mushroom mixture. Stir constantly for about 1 minute to coat the vegetables and cook off the raw flour taste.

Slowly pour in the 1 cup of chicken broth while stirring and scraping the bottom of the pan to release any browned bits. The mixture will begin to thicken slightly as it comes to a simmer.

Stir in the 3/4 cup heavy cream and 1 teaspoon Dijon mustard. Bring the sauce back to a gentle simmer over medium heat and cook for 3–4 minutes, stirring occasionally, until it thickens enough to lightly coat the back of a spoon. Reduce the heat to medium-low if it simmers too vigorously.

Step 5: Return chicken to the skillet and finish the sauce

Nestle the seared chicken thighs (and any accumulated juices from the plate) back into the skillet, spooning some of the mushroom cream sauce over the top of each piece.

Simmer gently over medium-low heat for 5–7 minutes, turning the chicken once, until it is very tender and fully warmed through. The sauce should be silky and slightly thick.

Stir in 1 teaspoon fresh lemon juice and the 2 tablespoons chopped parsley. Taste the sauce and adjust with additional lemon juice, a pinch of salt, and more black pepper as needed. Turn the heat to low to keep warm while you finish the potatoes.

Step 6: Mash the potatoes

Once the potatoes are fork-tender, drain them well in a colander and let them sit for 1–2 minutes to steam off excess moisture.

Return the potatoes to the warm pot. Add 2 tablespoons unsalted butter, 1/2 cup whole milk, 1/4 cup sour cream (if using), 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Mash with a potato masher or use a ricer until smooth or to your preferred texture. If the potatoes seem too thick, add up to 2 tablespoons more warm milk, a little at a time, until creamy. Taste and adjust seasoning with more salt and pepper as desired. Cover to keep warm.

Step 7: Plate, garnish, and serve

To serve, spoon a generous mound of mashed potatoes into shallow bowls or onto warm plates. Place one or two chicken thighs on top of the potatoes.

Ladle a generous amount of the creamy mushroom sauce over the chicken and around the potatoes. Garnish with extra chopped parsley, a few fresh thyme leaves, and a final grind of black pepper. Serve immediately, with lemon wedges on the side for extra brightness if you like.

Pro Tips

• Dry the chicken well: Patting the chicken thighs very dry before seasoning helps them sear deeply and develop great flavor instead of steaming.
• Do not crowd the pan: If your skillet is smaller, sear the chicken in two batches so each piece can brown properly.
• Let mushrooms brown: Give mushrooms time in the pan with minimal stirring so they caramelize and build rich, savory flavor for the sauce.
• Control sauce thickness: If the sauce gets too thick, stir in a splash of broth or milk. If too thin, simmer it a few extra minutes.
• Use Yukon Golds if possible: Their naturally buttery texture makes especially creamy mashed potatoes without needing a ton of extra fat.

Variations

• Herb swap: Replace thyme with rosemary or tarragon, or use a mix of soft herbs like parsley and chives stirred in at the end.
• Wine-kissed sauce: Replace 1/4 cup of the chicken broth with dry white wine. Add it right after the flour and let it simmer for 1–2 minutes before adding the remaining broth and cream.
• Different base: Instead of mashed potatoes, serve the creamy chicken and mushrooms over buttered egg noodles, rice, or creamy polenta.

Storage & Make-Ahead

Store leftover chicken and mushroom sauce together in an airtight container in the refrigerator for up to 3 days. Store mashed potatoes separately for best texture, also up to 3 days. To reheat the chicken and sauce, warm gently in a covered skillet over low heat, adding a splash of chicken broth, milk, or cream to loosen the sauce as needed. Reheat mashed potatoes over low heat on the stovetop or in the microwave, stirring in a little extra milk or butter to restore creaminess. This dish is best made and served fresh, but you can boil and mash the potatoes a few hours in advance, then rewarm with a splash of milk right before serving. The chicken can be seared up to 1 day ahead and refrigerated; when ready to eat, make the sauce, then add the chicken and simmer until heated through.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including mashed potatoes): about 880 calories; 32 g protein; 55 g carbohydrates; 52 g fat; 22 g saturated fat; 5 g fiber; 900 mg sodium. Actual values will vary based on specific ingredients and brands used.