One-Pot Creamy Chicken Mushroom

This One-Pot Creamy Chicken and Mushroom Skillet is a go-to for those nights you crave a cozy restaurant-style meal with absolute minimum fuss. Juicy chicken thighs mingle with tender potatoes, mushrooms, and green beans in a velvety herb sauce, soaking up every bit of flavor. With just one skillet and a handful of pantry staples, you get comforting food that tastes like you spent far more time than you did. I make this when I want to impress but do not want the sink piled high.

My family raves about how the vegetables come out perfectly tender and flavorful every single time I make this. The best part is how the sauce pulls everything together into a comforting dish that has even picky eaters asking for seconds.

Ingredients

• Chicken thighs: bone-in and skin-on give succulent texture and deep flavor Look for plump pieces with unbroken skin
• Olive oil: adds richness and helps crisp the chicken Select extra virgin for the best flavor
• Garlic powder: gives a gentle fragrant base Find a fresh jar for more vibrant taste
• Dried thyme: brings in earthy herb notes Rub the leaves between your fingertips to wake up the aroma
• Salt and black pepper: balance the flavors Freshly cracking your pepper makes a huge difference
• Baby potatoes: add a buttery melt-in-mouth bite Choose small ones so they cook evenly
• Cremini mushrooms: lend a savory earthiness Pick firm mushrooms without dark spots
• Fresh green beans: offer crispness and color Pick ones that snap when bent
• Large onion: rounds out the sweetness and flavor Look for heavy onions with tight skin
• Garlic cloves: boost the aromatic punch Peel and mince just before for the best result
• Chicken broth: creates a savory base You can use low sodium to control the salt
• Heavy cream: provides a luscious creamy texture Go for the highest fat content for richness
• Dijon mustard: adds tang and depth Try to find a smooth grain variety
• Fresh lemon juice: brightens all the flavors Roll the lemon on your counter for juicier yields
• Fresh parsley: lifts the whole meal with color and freshness Add right before serving for best flavor

Instructions

Season the Chicken:

Pat chicken thighs dry then season thoroughly with garlic powder dried thyme salt and plenty of black pepper Rub the seasoning all over including under the skin if possible for maximum flavor

Sear the Chicken:

Heat olive oil in a large deep skillet or Dutch oven over medium-high Adjust until oil shimmers but does not smoke Place chicken skin-side down and let it sizzle for six to eight minutes until golden brown and crisp Flip them over and cook three minutes on the other side Transfer the chicken out to a plate and tent loosely with foil to keep warm

Cook the Potatoes and Mushrooms:

In the same skillet without cleaning out the tasty brown bits add halved baby potatoes cut-side down Leave them undisturbed for five or six minutes to get a deeply golden sear Stir in diced onion and sliced mushrooms Turn the heat down to medium and sauté for four to five minutes until the onion turns translucent and the mushrooms shrink and start releasing their juices

Add Aromatics and Deglaze:

Stir in minced garlic and let it cook for just thirty seconds until fragrant Pour in chicken broth carefully scraping the bottom to free up all the sticky browned bits as you go Those bits are packed with flavor

Simmer the Chicken and Potatoes:

Nestle chicken thighs back into the skillet skin-side up so the tops stay crispy Bring the liquid to a gentle simmer then cover with a lid Cook for fifteen minutes This step steams the chicken and lets potatoes soak in the brothy flavors

Finish with Green Beans and Sauce:

Scatter trimmed green beans around the chicken and potatoes Pour in heavy cream Dijon mustard and fresh lemon juice Use a spoon to swirl everything lightly Bring back to a slow simmer then cook uncovered for eight to ten minutes until the green beans are just crisp-tender Potatoes should be fork-soft and chicken should read one hundred sixty five degrees Fahrenheit at the thickest part

Adjust and Serve:

Taste the sauce and vegetables Add more salt pepper or lemon if you like Remove from heat Sprinkle chopped parsley over the top Serve family-style straight from the skillet

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I am always delighted by how the lemon juice makes everything pop at the end. One time we forgot the parsley and my daughter ran to the garden barefoot just so she could pluck a handful to finish the dish perfectly fresh.

Storage Tips

Let leftovers cool then transfer to airtight containers and refrigerate Eat within three days for the best taste and texture Warm gently over low heat and add a splash of broth to loosen the sauce

Ingredient Substitutions

Chicken breasts can be swapped for thighs but be careful not to overcook so they stay juicy Try russet or Yukon gold potatoes if that is what you have in your pantry If you do not have cremini mushrooms white button work well and frozen green beans can pinch hit if needed

Serving Suggestions

Spoon over sautéed spinach for extra greens or plate alongside a fresh salad with vinaigrette This dish is also lovely with crusty gluten-free bread to catch the extra sauce My favorite is to serve it directly from the skillet at the table for a little dramatic flair

Cultural and Historical Context

Creamy skillet chicken meals have long been a fixture of American comfort cooking The all-in-one approach has roots in old farmhouse suppers that used whatever was seasonal and spared dishes This particular dish borrows its silky sauce inspiration from classic French country recipes

Seasonal Adaptations

Swap in asparagus or snap peas when green beans are not in season Butternut squash cubes can replace potatoes in autumn Add a handful of fresh tarragon or chives from your garden for a springtime twist

Success Stories

Many home cooks have told me this recipe won over family members who claimed not to like mushrooms One neighbor even made it for a dinner party and said guests demanded the recipe The creamy lemon Dijon sauce seems to work magic every time

Freezer Meal Conversion

Cool completely then portion into freezer-safe containers Freeze up to two months Thaw overnight in the refrigerator and reheat slowly so the sauce stays smooth

Save

This creamy chicken skillet brings comfort and cheer to any night of the week. Savor the bright herbs and punchy lemon with each glorious bite.

Recipe FAQ Section

→ Can boneless chicken thighs be used instead?

Yes, boneless thighs work well. Adjust cook time as they may need less time to reach doneness.

→ Is it possible to substitute green beans?

Absolutely. Try asparagus, snap peas, or broccoli for similar texture and bright color.

→ How do I ensure potatoes cook evenly?

Cut potatoes into similar sizes. Larger pieces may require extra minutes to become fork-tender.

→ Can this dish be made dairy-free?

Use your favorite dairy-free cream alternative. Coconut cream or cashew cream both work well.

→ How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth.

→ Is this meal suitable for gluten-free diets?

Yes, ensure the Dijon mustard is gluten-free. Most brands are naturally GF, but check labels to confirm.