Creamy Chicken Mushroom Skillet Recipe is one of those comforting dishes that just feels like a warm hug after a long day. With its rich sauce and tender chicken, it's surprisingly simple to make, and honestly, it tastes way fancier than the effort you put in. Let me walk you through how I make it shine every time!
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Why You'll Love This Recipe
I can’t get enough of this creamy chicken mushroom skillet recipe because it hits all the right notes—comfort, flavor, and family-friendly appeal. It’s not just a meal; it’s a go-to when you crave something cozy without slaving over the stove.
- Effortless creaminess: The sauce is silky and rich without needing heavy cream, thanks to half and half and butter working their magic.
- Flavor-packed mushrooms and aromatics: The combo of baby bella mushrooms, garlic, and onions adds deep, earthy layers.
- Quick cooking time: You’ll have dinner ready in about an hour, making it perfect for weeknights or last-minute guests.
- Versatile serving options: Whether you want to spoon it over noodles, rice, or even biscuits, it adapts beautifully.
Ingredients & Why They Work
Every ingredient here plays a starring role in making your skillet sing. I love to keep my wine handy for a subtle tang, and the mix of herbs ties everything together without overpowering the dish.
- Boneless skinless chicken breast: It cooks evenly and stays tender—just make sure to pat it dry before seasoning.
- Olive oil: Perfect for browning the chicken and building flavor right from the start.
- Baby bella mushrooms: They add a meaty texture and rich umami; you can swap with white button mushrooms if needed.
- Yellow onion: Sweetens the sauce gently as it softens.
- Garlic cloves: Minced fresh for that punch of warmth.
- Dry white wine: Adds depth and complexity; I usually use Pinot Grigio or Chardonnay.
- Butter: Essential for the roux and luscious sauce base.
- Flour: Thickens the sauce just right without clumping.
- Half and half: Creamy but not heavy; makes the sauce silky smooth.
- Chicken broth: Adds savory depth and balances the creaminess.
- Worcestershire sauce & hot sauce: Small additions that layer in savory and a gentle kick.
- Chicken bouillon cube: Amplifies the chicken flavor beautifully.
- Peas: I use frozen peas for a pop of sweetness and color.
- Pimentos: Classic touch that brightens up the dish—you can substitute diced red bell peppers if you don’t have any.
- Dried herbs & spices: Basil, parsley, thyme, onion powder, mustard powder, sage, paprika, and pepper—all creating layers of flavor without being overwhelming.
Make It Your Way
I love mixing things up with this creamy chicken mushroom skillet recipe. Sometimes I swap in leftover rotisserie chicken when I'm short on time, and other times I throw in extra veggies to sneak in a green boost. It's really all about your mood and what you have on hand.
- Leftover Chicken Variation: Using rotisserie chicken is a lifesaver when you're running late—just add it toward the end and warm it through. The flavors don’t develop quite as deeply, but it still tastes great.
- Vegetarian Twist: You can omit the chicken altogether and double up on mushrooms and peas for a comforting meatless option.
- Spice Level: Not a hot sauce fan? Feel free to skip it or replace with smoked paprika for a milder, smoky profile.
- Wine Substitute: If you avoid alcohol, chicken broth works just fine and keeps the sauce flavorful.
Step-by-Step: How I Make Creamy Chicken Mushroom Skillet Recipe
Step 1: Prep Your Sauce Mixture
I start by combining the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the dried herbs and spices in a large measuring cup. This helps me have the sauce ready to pour in when the roux is perfectly cooked. Having everything pre-measured really speeds things up and keeps me organized.
Step 2: Brown the Chicken
Pat your chicken breasts dry, then season generously with salt and pepper. Heat olive oil over medium-high in a large pot, then sear the chicken about 3 minutes per side until you get a nice golden crust. The inside will still be raw, but don't worry—that’s exactly how you want it. I let the chicken rest for 10 minutes before cutting it into bite-size pieces to keep it juicy and let the flavors settle.
Step 3: Sauté Mushrooms, Onions & Garlic
After removing the chicken, pour in the wine and scrape the bottom of the pot with a silicone spatula to loosen all those tasty browned bits. Add mushrooms, onions, and garlic, cooking for about 5-6 minutes until everything is nice and soft. This step builds incredible flavor, so don’t rush it!
Step 4: Make the Roux and Add the Sauce
Next, stir in the butter and flour. Keep stirring for 2 minutes to cook off the raw flour taste and get a smooth base. Then, slowly whisk in the pre-mixed half and half mixture, scraping up any remaining bits from the pot. It’ll start to thicken gently. Don’t forget to add the chicken bouillon cube—it’s a secret flavor booster.
Step 5: Simmer With Chicken & Finish
Bring the sauce to a boil, then lower it to a simmer. Toss the chicken pieces back in and let everything cook uncovered for 10 minutes. Then stir in peas and pimentos, and simmer a bit longer until the sauce thickens to your liking—usually another 5-10 minutes.
Top Tip
I’ve tried this recipe dozens of times, and these tips make a big difference for consistently delicious results.
- Don’t skip the resting step: Letting the chicken rest before slicing keeps it juicy and reduces the chance of tearing the meat apart.
- Use a silicone spatula: This lets you scrape and stir without scratching your pot, plus it helps incorporate flavors left on the bottom seamlessly.
- Add half & half slowly: Pouring in small splashes while whisking prevents lumps and gives you a perfectly smooth sauce.
- Simmer uncovered: This is key for thickening the sauce instead of ending up too runny.
How to Serve Creamy Chicken Mushroom Skillet Recipe
Garnishes
I usually finish with a sprinkle of fresh parsley or thyme just for color and brightness. Sometimes I add a little cracked black pepper on top for someone who likes a kick. The pimentos already add a lovely pop of color, so it’s an easy dish to make look as good as it tastes.
Side Dishes
This creamy chicken mushroom skillet recipe is brilliant over buttery egg noodles—that’s my personal fave. But don't hesitate to switch things up with steamed rice, a fluffy biscuit, or even creamy mashed potatoes. Green beans or a crisp salad pair nicely to balance out the richness.
Creative Ways to Present
For a special occasion, I’ve served this in puff pastry shells or over baked pastry rounds, turning it into an elegant Chicken a la King tartlet. It always impresses guests and feels a bit fancy without much extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and aim to eat them within 3 days. The sauce thickens as it cools, so I like to add a splash of chicken broth when reheating to bring back that perfect creamy consistency.
Freezing
This recipe freezes beautifully for up to 3 months. Just cool it completely before transferring into freezer-safe containers. When ready to eat, thaw overnight in the fridge for best results.
Reheating
The key to reheating creamy chicken mushroom skillet recipe leftovers is gentle heat. I use a low setting on the stovetop or microwave, stirring often and adding a bit of broth or water to loosen the sauce. This keeps the chicken tender and sauce smooth without breaking or curdling.
Frequently Asked Questions:
Absolutely! Chicken thighs have more fat and stay moist even if cooked a little longer, so they can add extra flavor and tenderness to this dish. Just adjust cooking time accordingly to ensure they’re cooked through.
If you don’t have pimentos, finely diced red bell pepper works beautifully. It adds a similar sweetness and lovely color without altering the classic flavor profile.
For a dairy-free version, swap butter for a plant-based margarine and use coconut milk or a dairy-free half and half alternative. Keep in mind the sauce may taste slightly different, but it will still be creamy and delicious.
The trick is to add the half and half mixture gradually while constantly whisking or stirring. Also, cooking the roux (butter and flour) for a couple of minutes before adding liquid helps create a smooth, lump-free sauce.
Final Thoughts
This creamy chicken mushroom skillet recipe is my secret weapon for satisfying weeknight dinners that taste like a special treat. It’s rich, comforting, and always a crowd-pleaser in my kitchen. I hope you find as much joy in making and sharing it with loved ones as I do—it really becomes a kitchen classic once you try it!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Chicken a la King is a classic, creamy poultry dish featuring tender chicken breast simmered in a rich sauce with mushrooms, peas, and pimentos, infused with a medley of herbs and spices. Perfect served over noodles, rice, or biscuits for a comforting meal.
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Cabernet Blanc)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Frank's hot sauce)
- 1 chicken bouillon cube
- ¾ cup frozen peas
- 4 oz drained pimentos
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the dried seasonings. Set this mixture aside. Measure out all remaining ingredients before starting the cooking process.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken breasts and cook for 3 minutes on each side until a brown crust forms. Remove the chicken from the pot; it will still be partially uncooked inside. Let it rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking later in the sauce, allowing it to absorb the flavors.
- Make the Sauce - Saute: Add the white wine to the pot and increase the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot to loosen any browned bits. Add the mushrooms, diced onion, and minced garlic. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables soften.
- Make the Sauce - Roux: Add the butter and flour to the pot and stir to combine. Cook this mixture for 2 minutes while stirring continuously to form a roux, which will thicken the sauce.
- Add Liquids and Simmer: Reduce the heat to medium-low. Gradually add the half and half mixture from step 1 in small splashes while stirring continuously, scraping up any browned bits from the pot’s bottom. Then add the chicken bouillon cube. Increase the heat to medium-high and bring the sauce to a boil. Reduce heat to a simmer, add the cut chicken pieces back to the pot, and simmer uncovered for 10 minutes to finish cooking the chicken.
- Add Vegetables and Thicken: Stir in the frozen peas and drained pimentos. Continue to simmer uncovered for another 5 to 10 minutes until the sauce reaches your desired thickness. Longer simmering will result in a thicker sauce.
- Serve: Remove the pot from heat and serve the Chicken a la King over egg noodles, pasta, rice, biscuits, or pastry for a satisfying meal.
Notes
- Wine Options: Pinot Grigio, Chardonnay, and Cabernet Blanc all work well, but Sherry is the traditional wine choice. If you prefer not to cook with wine, use chicken broth instead.
- Chicken Substitution: You can substitute 4 cups of leftover or rotisserie chicken, added in step 5 for convenience, though it won't be quite as flavorful as cooking fresh chicken.
- Pimentos Alternatives: Pimentos add classic flavor and color, but finely diced red or green bell peppers can be used as a substitute.
- Serving Suggestions: Delicious served over buttered egg noodles, buttermilk biscuits, or cheddar bay biscuits for a hearty meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based sauces may not reheat as smoothly but still maintain good flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
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