30-Minute Creamy Chicken and Mushroom Skillet
A rich, one-pan chicken dish featuring tender seared chicken tenderloins in a luscious cream sauce with golden mushrooms, fresh herbs, and garlic. The chicken is perfectly browned before being finished in a velvety sauce that combines heavy cream, sour cream, and chicken stock for incredible depth of flavor. Perfect for busy weeknights when you want something comforting yet elegant, this skillet meal comes together in about 30 minutes and requires minimal cleanup.
Ingredients
- 1 pound chicken tenderloinchicken thighs1:1proteinpoultry
adds richness, may need extra cooking time
- ½ pound mushrooms, thickly sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh thyme leaves
- salt and pepper
- ½ cup chicken stock
- ½ cup heavy cream
- ¼ cup sour cream
Instructions
- 1
Heat half of the butter and half of the olive oil in a heavy skillet over medium high heat
- 2
Season the chicken tenders and sear in batches until browned on all sides, then remove from skillet and set aside
- 3
Add the remaining butter and oil to the skillet and cook the mushrooms until they are browned and crispy
- 4
Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the browned bits from the bottom
- 5
Add the cream and sour cream and simmer until sauce starts to thicken, do not boil as cream could split
- 6
Return the tenderloins to the pan and toss through the sauce, cook for five more minutes or until internal temperature reaches 165 degrees F
Tips
Don't overcrowd the pan when searing chicken - work in batches for the best browning and flavor development
Keep the heat at medium when adding the cream to prevent it from curdling or splitting
Let the mushrooms cook undisturbed for a few minutes to develop that golden, crispy exterior before stirring
Good to Know
Store covered in the refrigerator for up to 5 days
Can be prepped by cutting chicken and mushrooms up to 1 day ahead
Serve immediately while hot over rice, pasta, or with crusty bread
Common Mistakes
Don't boil the cream sauce or it may split and become grainy
Don't skip deglazing the pan or you'll miss the flavorful browned bits
Don't cook chicken past 165 degrees F or it will become dry and tough
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken tenderloins for this recipe?
Yes, but make sure to thaw them completely first and pat very dry before seasoning and searing for best browning results.
What can I serve this with besides pasta or rice?
This pairs beautifully with mashed cauliflower, roasted vegetables, or simply crusty bread to soak up the delicious cream sauce.
How long will the leftovers keep in the refrigerator?
The casserole will keep covered in the refrigerator for up to 5 days. Reheat gently over low heat to prevent the cream from separating.