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Creamy Skillet Mushroom Chicken

4 from 2 votes
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This is a sponsored post with Shenandoah Valley Organic. All opinions are my own.

A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!

Skillet dinners are my jam. When you can use one pan for everything; that is kitchen goals.

I have been really loving using mushrooms in cooking. They give such an earthy flavor but they’re also pretty filling. I’ve seen people ground mushrooms and combine it with some ground beef to give the impression that there’s more meat than there really is. I think it was a hack or something I saw when I was on my paleo stint.

Mushrooms, chicken, butter, thyme, wine, and a little cream. There are seriously not enough adjectives to describe how I feel about this and how this dish tasted. I do have a verb: make it. Now.

A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!

This is my last recipe that I’m sharing with you from my 2017 partnership with Shenandoah Valley Organic (but we have more exciting things coming this year so don’t you fret).

I saved the best for last but it has been quite a delicious, chicken-filled year. Let’s have a quick recap, shall we?

We started with this grilled rosemary chicken salad then this grilled honey mustard chicken with green beans and finally, a turkey alternative to your Thanksgiving table, this pressure cooker honey butter and herb roasted chicken.

And we are now finishing with this creamy skillet mushroom chicken. It’s a great one to end on, if I do say so myself.

A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!

Shenandoah Valley Organic has exciting plans this year and I cannot wait to share with you guys everything this amazing company has in store. For one, their packaging got revamped. I absolutely LOVE the vacuum-sealed tray that the chicken now comes in.

It is so much more convenient to use than pouches. The easy pull-tab opening makes meal prep go a bit faster because I don’t have to find scissors. Additionally, I love that I can season the chicken in the tray and then carry the tray to the stove. I don’t have to put it out on a plate or cutting board and dirty it up. Of course if you need to cut or dice the chicken, that’s a different story. But for this dish, a quick salt and pepper season in the tray will do!

Secondly, Farmer Focus will definitely continue to be the focus for Shenandoah Valley Organic and I’m so proud to be working alongside this company who really truly puts farmers and their families and chickens first because that only means the consumer gets the best quality in the end. I like that their farmers are active partners in the process.

Their farmers own their chickens, while their co-op arrangement allows them to negotiate the best prices on chicks and feed which in turn makes it possible for the company to keep their prices lower than other commercial organic chicken producers. For us, the consumer, it means that we get lower prices on organic chicken that are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics.

A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!

Is there anything better than cooking chicken thighs in butter, mushrooms, thyme, and wine?

It’s serious comfort food and it’s kind of fancy! This honestly tastes like something you could get at a fancy restaurant and they would probably come up with some fancy name for it and charge you $32.

This meal definitely costs less than that, but in my opinion, it has got million dollar taste.

A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!
A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!
A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!

Oh my freaking gosh.

A delicious creamy skillet mushroom chicken that will make any evening fancy and full of flavor!

Creamy Skillet Mushroom Chicken

A creamy skillet chicken dish that has all the right flavors and ingredients to fancy up your evening!
4 from 2 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 2
Author: Julie Chiou
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  • 2 tablespoons (28 g) unsalted butter
  • 1 tablespoon olive oil
  • 1 pound (454 g) of boneless skinless chicken thighs
  • ½ onion, thinly sliced
  • 10 ounces (284 g) mixed mushrooms, portabellas, shiitake, oyster, chantrelle, etc., sliced
  • cup (79 ml) riesling
  • ¼ cup (59 ml) heavy cream
  • ¼ cup (59 ml) chicken stock
  • Salt and pepper, to taste
  • 10 sprigs of thyme, divided


  • In a cast iron skillet or nonstick skillet, melt butter and heat up olive oil over medium high heat.
  • Season chicken with salt and pepper then place into hot skillet and brown on both sides, about 3-4 minutes on each side. You don’t have to cook all the way through as you will do that in a later step.
  • Remove from skillet and place on a plate, set aside.
  • Add the sliced onions and mushrooms to the skillet and cook until onions are translucent and softened and mushrooms are softened and tender, about 5-7 minutes.
  • Use about 3-4 sprigs of thyme and pull the leaves off the stem and add to the skillet. Stir to incorporate.
  • Add the riesling to the skillet and scrape off the brown bits on the bottom of the skillet and let the onions and mushroom simmer for about 2-3 minutes in the wine.
  • Add the heavy cream and chicken stock, stir then add the remaining thyme (you may keep some on the stem like you see in the photos). Season with more salt and pepper.
  • Nestle the chicken into the mixture then bring the mixture to a rolling simmer and let simmer for about 10 minutes or until liquid has thickened and chicken as cooked through.
  • Divide evenly and serve!


Serving: 1 serving | Calories: 608 kcal | Carbohydrates: 17 g | Protein: 49 g | Fat: 39 g | Fiber: 2 g | Sugar: 3 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Recipe Rating


Saturday 11th of February 2023

so yummy! our new favorite! used Braggs Aminos in water instead of broth.


Tuesday 30th of June 2020

Not much flavor. Won’t make again.


Wednesday 13th of May 2020

We're all sheltered in place. We have tons of cream cheese, but no cream. What do you think of substituting the cream with cream cheese? We also have sweetened condensed milk and almond milk on hand. Don't want to go to the store if I don't have to. Which alternative would you recommend? Thanks!

Julie Wampler

Thursday 14th of May 2020

i would definitely try with the cream cheese! would alter the flavor slightly but i think it would still give you that delicious, creamy texture!

Aricka LaFramboise

Thursday 12th of March 2020

Love mushrooms! I’m confused on the whole $32 meal? I’ve never paid $32 for a meal that I’ve had to cook at home for chicken.?‍♀️ I pay $20 for a weeks worth of chicken of at Costco so I’m not sure where the 32 bucks comes into play. Please help me out and clear my confusion because I’m near 50 and I guess I am easily confused?‍♀️

Julie Wampler

Friday 20th of March 2020

i'm saying going out to eat could cost $32...


Tuesday 23rd of July 2019

I have loved every recipe of yours I’ve tried so far. I did sub chicken breast (just a preference). And so happy you use fresh ingredients and not the ‘cream of’ soups. I always look forward to your email newsletters.

Julie Wampler

Tuesday 23rd of July 2019

Awww thank you so much!!!