If you all are like me, you are always searching for good chicken recipes. Specifically, ones where the chicken is not dried out or bland tasting. If so, this is the perfect dish for you. It is easy, also a one pot meal, and very adaptable to a variety of tastes. I use thyme as the primary flavor add, but if you prefer a different flavor, such as rosemary, that would work just as well. Even just salt and pepper is enough with the mushroom base and gravy that this dish makes.
Halfway through cooking. Doesn’t it already look awesome!?!
So I have an almost identical picture, just missing the little hand and finger. But my 5 year old was adamant that he be a part of the picture. I served the chicken with a very simple side of Jasmine rice. It was a great combination.
Creamy Chicken and Mushroom Skillet
1 pound boneless, skinless chicken thighs
½ flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
8 ounces cremini mushrooms
1 clove of garlic, minced
1 ½ cups low sodium chicken broth
1 tablespoon chopped fresh thyme (or 2 teaspoons dry)
½ cup parmesan cheese, grated
2 tablespoons Dijon mustard
½ cup cream
In a large skillet, melt butter and olive oil on medium high heat. Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown, about 5 minutes on each side. Remove from pan and set aside.
Add mushrooms and garlic to pan. Sauté for a few minutes until mushrooms are slightly limp. Add chicken broth and thyme, scraping up all the bits in the bottom of the pan. Add chicken back to pan and simmer for about 15-20 minutes.
Remove chicken from pan. Add cream, cheese, mustard, and salt and pepper to taste. Add chicken back to pan to reheat and serve!
Adapted from The Laughing Spatula.