Chicken and Mushroom Skillet

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon soy sauce

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add chicken pieces and cook until browned, about 5 minutes.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, sauté onions until translucent, about 3 minutes.
5. 5 Add garlic and mushrooms, cooking until mushrooms release their moisture and start to brown, about 5 minutes.
6. 6 Sprinkle flour over the mushrooms and stir to coat.
7. 7 Gradually whisk in chicken broth and heavy cream, stirring to combine.
8. 8 Return chicken to the skillet, add thyme, salt, pepper, and soy sauce. Simmer for 10 minutes.
9. 9 Stir in fresh parsley before serving.

Nutrition

Tips

• For a richer flavor, use chicken thighs instead of breasts.
• If you prefer a thicker sauce, simmer for an additional 5 minutes.
• Add a splash of white wine with the broth for extra depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve over buttered noodles or with a side of garlic mashed potatoes.
• Pair with a crisp green salad for a complete meal.

FAQ