Creamy Chicken and Mushroom Skillet

I made this tonight- I didn’t have cream or asiago cheese on hand – I used milk with flour, and Parmesan. Fantastic recipe!!! The Family loved it!! And it really is easy:) Thanks for sharing:) made it with mashed potatoes.

  • 8 boneless skinless chicken thighs 
  • ½ cup flour seasoned with salt and pepper 
  • 2 tablespoons butter 
  • 2 tablespoons olive oil 
  • 1 pound sliced mushrooms (I used cremini but any will do) 
  • 1 large clove garlic, chopped 
  • 1½ cups white wine or chicken broth (I used wine...of course!) 
  • 1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry) 
  • ½ cup Asiago cheese (or other hard cheese like Parmesean) 
  • 2 tablespoons Dijon mustard 
  • ½ cup cream 
  1. In a large skillet, melt butter and olive oil on medium high heat. 
  2. Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside. 
  3. Reduce heat to medium add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp. 
  4. Add white wine and thyme - scraping up all the bits in the bottom of the pan. 
  5. Add chicken back to pan and simmer for about 15-20 minutes. 
  6. Remove chicken from pan (yes, one more time!). 
  7.  Add cream, asiago, dijon and salt and pepper to taste. 
  8. Add chicken back to pan to reheat and serve! 
 RECIPE >>> Creamy Chicken and Mushroom Skillet