This is a sponsored post with Shenandoah Valley Organic. All opinions are my own.
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.
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.
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.
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.
Oh my freaking gosh.
Creamy Skillet Mushroom Chicken
- 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
- ⅓ 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!
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