Skillet Chicken with Mushrooms in Cream Sauce

Tender chicken in a thick, milky cream sauce with fragrant browned cremini mushrooms — a simple, fast one-pan supper. Golden meat, juicy mushrooms, and a silken sauce built on flour and butter come together beautifully, and the dish pairs just as well with pasta, rice, or mashed potatoes.

Ingredients

• 9 oz | 250 g chicken
• 9 oz | 250 g cremini mushrooms
• 1 onion
• 2 1/2 oz | 70 g butter
• 2 tbsp | 2 tbsp flour
• about 1 2/3 cups | about 400 ml milk (1.5%)
• salt, black pepper

Step-by-step recipe

1. Prepare the ingredients: cut the chicken into bite-size pieces, finely chop the onion, and slice the mushrooms. Pat the chicken dry with paper towels.
2. Over high heat, melt 3/4 oz | 20 g of the butter and sauté the mushrooms for 5–7 minutes, until the moisture evaporates and they turn lightly golden. A pinch of salt helps them caramelize faster. Transfer to a plate.
3. In the same skillet, melt another 3/4 oz | 20 g butter and cook the onion over medium heat for 3–4 minutes, until softened.
4. Add the chicken to the onion and cook for 5–6 minutes, until it turns opaque and takes on a little color. Season with salt and black pepper to taste. Transfer the chicken to the mushrooms.
5. Melt the remaining butter, about 1 oz | 30 g, stir in the flour, and cook for 1–2 minutes, stirring with a spatula, until it smells lightly nutty — this is a pale roux.
6. Gradually pour in the milk, whisking constantly so no lumps form. Bring just to a gentle simmer and cook for 3–4 minutes, until medium-thick.
7. Return the chicken and mushrooms to the skillet, stir, and warm for 3–5 minutes, until the chicken is fully cooked. Adjust the salt and pepper.
8. Remove from the heat and let stand for 2 minutes so the sauce sets slightly. Serve hot.

What to serve with it

• mashed potatoes or boiled baby potatoes
• long-grain rice or quinoa
• pasta (tagliatelle, penne) or buckwheat

Tips and variations

• For a smooth sauce, add the milk in batches and whisk well. Warm milk blends even more easily.
• Sauce thickness: if it is too thick, add a splash of milk; if too thin, simmer over medium heat for 1–2 minutes, stirring.
• Gluten-free: replace the flour with 1 tbsp cornstarch mixed with cold milk, then add it to the hot base.
• Enhance the flavor with a pinch of nutmeg, a clove of garlic, or a sprig of thyme — add as desired when making the sauce.
• When sautéing, keep the mushrooms over high heat without a lid so they release less moisture and stay nicely browned.

Nutrition per serving

Calories	≈ 280 kcal
Protein	≈ 25 g
Fat	≈ 17 g
Carbohydrates	≈ 13 g
Fiber	≈ 1 g
Sugar	≈ 6 g
Sodium	≈ 0.8 g

FAQ

Can I replace the milk with cream?

Yes. Use 20–25% cream and, if you like, reduce the butter by 1/3 to 2/3 oz | 10–20 g so the sauce does not become too rich.

How do I avoid lumps in the sauce?

Cook the flour with the butter for 1–2 minutes, then add the milk in portions, whisking constantly. If lumps still appear, blend the sauce with an immersion blender.

How should I store and reheat the dish?

Store in the refrigerator for up to 2–3 days in an airtight container. Reheat gently over low heat, adding a little milk to restore the sauce’s texture.