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Creamy Mushroom & Thyme Chicken Skillet – Cozy, Weeknight-Friendly Comfort

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken thighs (or 2 large chicken breasts, halved horizontally)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional, but adds depth)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 12 ounces cremini or baby bella mushrooms, sliced
  • 1 small yellow onion or 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), plus extra for garnish
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 cup heavy cream (or 2/3 cup half-and-half for a lighter sauce)
  • 1 teaspoon lemon juice (optional, for brightness)
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Season the chicken: Pat the chicken dry. Sprinkle both sides with salt, pepper, and garlic powder. This helps the meat brown well and stay juicy.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken and sear until golden brown, about 4–5 minutes per side. Transfer to a plate. It doesn’t need to be fully cooked yet.
  3. Sauté the mushrooms: Reduce heat to medium. Add remaining olive oil and the butter. Stir in the mushrooms with a pinch of salt. Cook, undisturbed, for 2 minutes to get color, then stir and cook until browned and their liquid evaporates, 5–7 minutes.
  4. Add aromatics: Stir in the onion (or shallots) and cook until soft and lightly golden, 3–4 minutes. Add garlic and thyme; cook 30 seconds until fragrant. Avoid letting the garlic brown.
  5. Deglaze the pan: Pour in the wine (or 1/2 cup broth). Scrape up any browned bits. Simmer 1–2 minutes until reduced by about half.
  6. Build the sauce: Stir in 3/4 cup broth and the Dijon. Bring to a gentle simmer. Reduce heat to medium-low and stir in the cream. Let it bubble softly for 2–3 minutes to thicken slightly.
  7. Return the chicken: Nestle the chicken and any juices back into the skillet. Simmer gently, uncovered, until the chicken is cooked through (165°F/74°C), about 5–8 minutes. If the sauce gets too thick, add a splash of broth.
  8. Finish and taste: Stir in lemon juice if using. Taste and adjust salt and pepper. The sauce should be savory, creamy, and fragrant with thyme.
  9. Garnish and serve: Sprinkle with extra thyme or parsley. Serve hot over mashed potatoes, rice, egg noodles, or with warm bread.