Mushroom Chicken Skillet

Mushroom Chicken Skillet

If you feel like your weekly chicken dish has became an epitome of monotony, then why not try something else.  Having a single variation every time you make a dish can be very boring. So to break the cliche we have brought a flavour of twist just for you. Here is a new version of the mushroom chicken skillet with creamy sauce and delectable truffles. Read on the article and find out the recipe. 


Mushroom Chicken Skillet with Herbed Cream Sauce


Serves 4

Total Time 45 Minutes



  • 1 tbsp. Butter
  • 3 tbsp. Olive Oil
  • Package Cremini mushrooms (Sliced)
  • 8 oz. Shiitake Mushrooms (Caps Sliced)
  • 1 large Shallot (Finely Chopped)
  • 8 small chicken Thighs (about 2 3/4 lbs.)
  • 1/3 c. dry White Wine
  • 1/2 c. low-sodium Chicken Broth
  • 3 Sprigs Thyme (Plus more for garnish)
  • 1 tbsp. White Miso
  • 1/4 c. Heavy Cream




  1. Heat oven to 375°F. In a large oven-safe skillet on medium-high, heat butter and 2 tablespoons oil.
  2. Once butter foams, add mushrooms and pinch salt and cook, tossing occasionally 5 minutes.
  3. Add shallot and cook, tossing occasionally, until mushrooms are golden brown, 2 to 3 minutes; transfer to plate and wipe skillet clean.
  4. Return skillet to medium. Rub chicken with remaining 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper.
  5. Add chicken to skillet, skin side down, and cook until browned, 10 to 12 minutes; drain excess fat.
  6. Turn chicken over; add wine, then broth and thyme. Transfer skillet to oven and bake until chicken is cooked through (165°F), 5 to 6 minutes.
  7. Transfer chicken to a plate, discard thyme and return skillet to medium heat. Whisk in miso until dissolved, then simmer 3 minutes.
  8. Stir in cream and mushroom mixture and cook until heated through about 2 minutes.
  9. Serve with chicken and additional thyme, if desired.



Nutritional info (per serving): About 620 calories, 46g protein, 11g carbohydrates, 44g fat (14g saturated), 2g fibre, 495mg sodium.