This 20-Minute Creamy Chicken and Mushroom Skillet Feels Like a Restaurant Dinner

This easy one-pan dinner brings massive comfort food vibes right to your kitchen table in no time at all. You get juicy pieces of chicken and tender mushrooms wrapped in a silky, rich cream sauce that coats every single bite perfectly. It is the ultimate quick fix when you want a meal that feels special but actually takes zero effort to throw together after a busy day.

Here’s what you need: 1.1 pounds of chicken breast or thighs, 8 ounces of button mushrooms, 1 medium yellow onion, 1 cup of heavy cream (20%), 1 tablespoon of all-purpose flour, 2 tablespoons of butter, 1 tablespoon of vegetable oil, a pinch of dried thyme (optional), and salt and black pepper to taste.

To start, prep your ingredients so everything cooks evenly. Rinse the chicken and slice it into small, elongated strips. Clean the mushrooms and slice them into thin caps, and finely dice the yellow onion.

Heat the vegetable oil and melt the butter together in a large skillet over medium-high heat. Lay the chicken pieces into the pan in a single layer and sear them, flipping occasionally, until they form a light golden crust.

Once the chicken turns completely white on the outside, drop the diced onion straight into the skillet. Sauté for a few minutes until the onion bits turn soft and translucent.

Toss the sliced mushrooms into the pan. Let them cook down until they release their liquid, and keep frying until that moisture evaporates and the mushrooms start to take on a nice brown color.

Season the meat and veggies generously with salt and black pepper to taste. Sprinkle the tablespoon of flour evenly across the entire skillet and stir everything together well so the flour coats the ingredients and cooks out for about a minute.

Pour the heavy cream into the pan and turn the heat down to low. Simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce thickens up into a gorgeous, velvety gravy. If you like, toss in a pinch of dried thyme right at the end for an extra earthy aroma. Serve the fricassee piping hot over a bed of fluffy rice, mashed potatoes, pasta, or with plenty of crusty bread to clean your plate.