Creamy Chicken and Mushroom Skillet

You know those meals that just feel like a warm hug after a long day? The ones where everyone at the table gets quiet because they’re too busy eating? Well, my friends, this Creamy Chicken and Mushroom Skillet is exactly that kind of magic. I’ve been making this on repeat because it’s the ultimate comfort food that’s fancy enough to impress but easy enough for a regular Tuesday night. Let’s get cooking your new favorite dinner is waiting.

Try my One Pot Ratatouille Chicken Rice recipe.

Why You’ll Love This Recipe

Alright, let’s get real for a sec. This isn’t just another chicken recipe. This is the one you’ll keep coming back to, and here’s why:

→ It’s the Ultimate Comfort Food. Creamy sauce, tender chicken, savory mushrooms… it’s basically a big, warm hug in a skillet. It’s the kind of meal that makes everyone at the table happy and asks for seconds.

→ Fancy Enough for Company, Easy Enough for Tuesday. It looks and tastes like you spent hours in the kitchen, but we’re keeping the process simple. You get to be the hero with minimal fuss.

→ That Sauce Though. Seriously, you’ll want to drink it. It’s rich, creamy, and packed with flavor from the herbs, garlic, and the melty, subtle tang of brie. You’ll be looking for things to put it on (pro tip: mashed potatoes or crusty bread are a MUST).

→ One Pan = Less Cleanup! We cook everything in a single skillet, which means you get a fantastic meal without a mountain of dishes to wash afterward. That’s a win in our book.

→ It’s Naturally Gluten-Free. Thanks to the oat cream, this creamy dreaminess is completely gluten-free, making it a great option for sharing with friends who have dietary restrictions.

→ Leftovers are a DREAM. If you’re lucky enough to have any left, it reheats beautifully for an maybe-even-better lunch the next day. The flavors have more time to get to know each other and become best friends.

In short: It’s cozy, impressive, and totally doable. Let’s make it!

Try my Spinach and Feta Stuffed Chicken Breasts recipe.

What You’ll Need To Make

Okay, let’s geek out for a second on what makes this dish so darn good. It’s all about a few key players:

Chicken Breasts: We’re using trusty, lean boneless skinless chicken breasts. They’re like a blank canvas that soaks up all the incredible flavors from the sauce. Searing them first is the secret to locking in those juices!

Cremini Mushrooms: Don’t let their fancy name fool you these are just the cute, darker-brown cousins of the basic white button mushroom. They have a deeper, earthier flavor that holds up beautifully against the creamy sauce. They’re the hearty, “meaty” part of this veggie show.

Oat Cream: This is the magic potion that makes everything luxuriously creamy and keeps the whole thing gluten-free! It’s rich, it’s smooth, and it behaves just like heavy cream. Even your dairy-free friends can get in on this action. Major win!

The Flavor Boosters: We can’t forget the supporting cast! The shallots and garlic build a savory base, while the dried thyme and oregano bring that classic, cozy herbiness. A little pinch of red pepper flakes is my not-so-secret weapon it doesn’t make it spicy, just adds a little warmth in the background that keeps you coming back for another bite.

The Brie: Oh, the brie! Melting a little bit of this soft cheese into the sauce at the end is the pro move that takes it from “really good” to “where-have-you-been-all-my-life” amazing. It adds a subtle tang and richness that is just chef’s kiss.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 1 hour Serves: 6

Alright, friends, it’s time to transform these simple ingredients into a skillet of pure comfort. Let’s get cooking!

1| Heat Things Up: First, preheat your oven to 375°F (190°C). Get that oven nice and toasty while we work our magic on the stovetop.

2| Brown That Chicken: Grab a large, oven-safe skillet and place it over medium-high heat. Drizzle in your olive oil. Season your chicken breasts generously with salt and pepper give ’em a good rubdown! Carefully place them in the hot skillet and sear for a few minutes on each side until they have that gorgeous golden-brown color. They don’t need to be cooked through yet! Once they’re beautifully bronzed, take them out and set them aside on a plate.

3| Mushroom Magic: In that same now-flavor-packed skillet, toss in all your sliced mushrooms. Let them sizzle and work their magic for about 5 minutes. You’ll know they’re ready when they’ve shrunken down and gotten all golden and delicious.

4| Build the Flavor: Now, drop in your butter, chopped shallots, thyme, oregano, and a good pinch of salt, pepper, and red pepper flakes (as much as you dare!). Give it all a good stir and let it cook for another 4-5 minutes until the shallots are soft and your kitchen smells absolutely incredible. Toss in the garlic and cook for just another minute until it’s fragrant be careful not to burn it!

5| Creamy Dreamy Sauce: Time for the grand finale! Pour in the chicken broth and let it bubble away for about 10 minutes; it will reduce just a bit. Then, lower the heat and pour in the oat cream. Add your little nuggets of brie (rind removed, remember!) and stir until the cheese melts into the sauce, making it luxuriously creamy.

6| Bake to Perfection: Carefully nestle your seared chicken breasts right into that creamy sauce, spooning a little over the top. Pop the whole skillet into your preheated oven and bake for about 20 minutes, or until the chicken is cooked through and juicy.

7| The Finishing Touch: Take that beautiful skillet out of the oven (careful, the handle is HOT!). Let it rest for a couple of minutes, then generously sprinkle with the fresh chopped parsley for a pop of color and freshness.

Serve immediately right from the skillet for maximum effect! This dish is perfect over pasta, mashed potatoes, or with a big piece of crusty bread to soak up every last drop of that incredible sauce. Enjoy

Glycemic Index (GI) & Glycemic Load (GL)

• Glycemic Index (GI): Low (~15-25)
• Glycemic Load (GL): Low (~3-5)

Why it’s low: The recipe contains almost no high-glycemic carbohydrates. The primary ingredients are protein (chicken) and fat (cream, cheese, oil), with minimal carbs coming from the mushrooms and shallots.

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Easy Ingredient Swaps

Here are some easy and delicious swap ideas for your Creamy Chicken and Mushroom Skillet, perfect for customizing based on what you have on hand or your dietary preferences.

Protein Swaps

• Instead of Chicken Breasts: Try chicken thighs for even more juicy, flavorful meat. They are harder to overcook! You could also use pork chops or turkey cutlets. For a vegetarian option, chickpeas or cannellini beans (add them with the cream) work great.

Mushroom & Veggie Swaps

• Instead of Cremini Mushrooms: Any mushroom works! Button mushrooms are totally fine, or grab some shiitakes for a deeper, umami flavor. Feel free to add a handful of spinach or kale at the very end and stir until wilted.

Cream & Dairy Swaps

• Instead of Oat Cream: Heavy cream or half-and-half will make it ultra-rich. For a lighter option, full-fat coconut milk adds a slight tropical twist, and regular whole milk works in a pinch (just be careful not to boil it vigorously).
• Instead of Brie: Cream cheese is the easiest swap for that tangy creaminess. Goat cheese would also be delicious, or a handful of grated Parmesan or Pecorino Romano stirred in at the end.

Herb & Spice Swaps

• Instead of Dried Thyme/Oregano: Use 1 tbsp of fresh thyme or oregano instead of dried. Italian seasoning is a perfect pre-mixed substitute for both. A teaspoon of dried rosemary would also be lovely.
• For More Heat: Leave out the red pepper flakes and add a diced jalapeño with the shallots, or add a dash of hot sauce at the end with the parsley.

Broth & Liquid Swaps

• Instead of Chicken Broth: Vegetable broth is an easy swap to keep it vegetarian. For a deeper flavor, a dry white wine (like Sauvignon Blanc) is fantastic just use ½ cup of wine and let it reduce before adding the broth.

Try my Chicken Kale Salad with Maple Tahini Dressing recipe.

Twist and Tweak Ideas

Here are some fun twists and tweak ideas to make this Creamy Chicken and Mushroom Skillet recipe your own. These are perfect for changing up the flavors or using what you have in the fridge.

Flavor Twists 🌎

• Tuscan Sun: Stir in ½ cup of sun-dried tomatoes (chopped) and a handful of fresh spinach with the cream. Finish with 2 tbsp of fresh basil instead of parsley.
• Smoky Bacon Bliss: Cook 4 slices of chopped bacon in the skillet first. Remove, then use the bacon grease to cook the chicken. Use the cooked bacon as a crunchy garnish on top.
• Lemon Herb Brightness: Add the zest of one lemon and a big squeeze of its juice to the sauce with the cream. It cuts through the richness beautifully.
• French Bistro: Use tarragon instead of thyme and oregano, and swap the brie for ½ cup of gruyere cheese. Très magnifique!

Fun Tweaks & Add-Ins ✨

• Make it Cheesier: After baking, top the whole skillet with a ½ cup of shredded mozzarella and pop it under the broiler for 2-3 minutes for a bubbly, golden top.
• More Veggie Power: Add ½ cup of frozen peas or asparagus pieces when you stir in the cream for a pop of color and extra nutrients.
• Creamy Mustard Twist: Whisk 1-2 tablespoons of whole grain or Dijon mustard into the sauce along with the oat cream for a tangy, French-inspired flavor.
• For a Thicker Sauce: If you prefer a thicker, gravy-like consistency, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth. Whisk this into the sauce after adding the cream and let it simmer for a minute before adding the chicken and going into the oven.

Dietary Tweaks 🥑

• Keto-Friendly: Ensure your broth and oat cream are sugar-free, or swap the oat cream for heavy cream. You’re good to go!
• Dairy-Free: The oat cream already works! Just skip the brie or use a dairy-free cream cheese alternative to maintain the creamy tang.
• Whole30/Paleo: Use ghee instead of butter, skip the brie, and use coconut cream instead of oat cream. Ensure your broth is compliant.

Try my recipe.

Pro Tips for the Best Skillet Ever! ✨

Here are some useful, practical tips for making the perfect Creamy Chicken and Mushroom Skillet…

• Pat Your Chicken Dry: This is the #1 tip for getting that perfect golden sear! Use a paper towel to pat the chicken breasts completely dry before seasoning them. Moisture is the enemy of browning.
• Don’t Crowd the Pan: When searing the chicken, make sure you give each piece some space in the skillet. If you cram them all in, they’ll steam instead of sear. Cook in two batches if your skillet is on the smaller side.
• Slice Mushrooms Evenly: Try to slice your mushrooms to a similar thickness. This ensures they all cook at the same rate and get evenly golden, not burnt.
• The Garlic Guard: Garlic burns fast and turns bitter! Add it towards the end of cooking the shallots and herbs, and just cook it for that last minute until it’s fragrant.
• Room Temp is Best: Take your oat cream and brie out of the fridge about 15-20 minutes before you need them. Adding cold cream to a hot pan can sometimes cause it to separate slightly. Room-temperature ingredients blend into the sauce much more smoothly.
• Check for Doneness: The safest way to know if your chicken is perfectly cooked is to use an instant-read thermometer. Pull it out of the oven when it hits 165°F (74°C) at the thickest part for juicy, safe-to-eat chicken.
• Let it Rest: I know it’s tempting to dig right in, but let the skillet sit for about 5 minutes after it comes out of the oven. This allows the sauce to thicken up just a bit and the chicken to reabsorb its juices.
• Fresh Herbs for the Win: While dried herbs work great for the base flavor, using fresh parsley (and even fresh thyme if you have it) as a garnish at the end makes the flavors pop and adds a beautiful fresh finish.

Try my Spiced Tomato-Baked Chicken Thighs recipe.

Budget-Friendly Swaps & Tips

Here are some practical, budget-friendly tips for making this Creamy Chicken and Mushroom Skillet without breaking the bank.

• Chicken Savings: Chicken thighs are often cheaper than breasts and are harder to overcook, making them a great, flavorful alternative. You can also buy a whole chicken and break it down yourself for the most cost-effective option, using the bones to make homemade broth!
• Mushroom Mix: White button mushrooms are usually the cheapest mushroom variety and work perfectly in this recipe instead of cremini.
• Skip the Shallots: Shallots can be pricey. An onion works just as well! Use about ⅓ of a medium yellow or white onion, finely chopped.
• Cream Choices: If you don’t need it to be dairy-free, regular milk can work in a pinch. For the creamiest result, make a quick roux: melt a tablespoon of butter, whisk in a tablespoon of flour, cook for 1 minute, then slowly whisk in the milk until smooth before adding the broth.
• Brie on a Budget: Cream cheese is a fantastic and much more affordable swap for the brie. It provides the same creamy, tangy effect that melts beautifully into the sauce.
• Buy Dried Herbs in Bulk: If you have a bulk foods section, buy just the tiny amount of thyme and oregano you need. It’s way cheaper than buying a whole jar if you don’t plan to use them often.
• Check the “Reduced” Section: Keep an eye out for discounted packages of chicken, mushrooms, or herbs that are nearing their sell-by date. You can use them immediately or freeze the chicken for later.
• Grow Your Own Parsley: A small parsley plant is inexpensive to buy and can provide fresh herbs for months, saving you from buying expensive clamshells that often go to waste.

Try my Vietnamese Chicken Noodle Salad recipe.

The Best Ways to Serve Your Creamy Chicken Skillet 🍽️

Here are some simple and delicious serving ideas to complete your Creamy Chicken and Mushroom Skillet meal.

1. Over a Pile of Carbs: This is the classic move! Spoon that chicken and all that amazing sauce over:
   • Mashed potatoes (the ultimate comfort food pairing)
   • Egg noodles or pasta (like fettuccine or pappardelle)
   • White rice or brown rice (to soak up every drop)
   • Creamy polenta (for a super cozy option)
2. With Something to Sop Up the Sauce: You have to have something for that incredible sauce!
   • A thick slice of crusty French bread or a dinner roll
   • Garlic bread or cheesy bread (because why not?)
   • Biscuits or drop biscuits (so easy and delicious)
3. Keep it Light & Fresh: Balance the richness with a simple, crisp side:
   • A simple green salad with a light vinaigrette
   • Steamed green beans or asparagus
   • roasted broccoli or brussels sprouts
4. For a Fancy Dinner Party: Plate it up to impress! Place a chicken breast on the plate, spoon plenty of sauce and mushrooms over the top, and garnish with extra fresh parsley and a crack of black pepper. It looks restaurant-quality with zero extra effort.

Try my Chicken and Veggie Stir Fry recipe.

Here are some beverage pairing suggestions, for both alcoholic and non-alcoholic options, that will complement the rich, creamy, and earthy flavors of your skillet dish.

🍷 Alcoholic Pairings

• Chardonnay: A lightly oaked or unoaked Chardonnay has notes of apple and citrus that cut through the creaminess without overpowering the dish.
• Pinot Noir: A light-bodied red like Pinot Noir has bright acidity and earthy notes that pair beautifully with the mushrooms and herbs.
• Sauvignon Blanc: Its crisp acidity and herbal notes complement the thyme and parsley and help balance the richness.
• Belgian-style Ale or Wheat Beer: A slightly spicy, fruity Belgian ale or a crisp hefeweizen contrasts nicely with the creamy sauce.
• Dry Cider: A dry, slightly tart apple cider offers effervescence and acidity that cleanses the palate between bites.

🧃 Non-Alcoholic Pairings

• Sparkling Apple Cider: The slight sweetness and fizz make it a festive and palate-cleansing choice.
• Herbal Iced Tea: Brew a strong pot of thyme- or rosemary-infused iced tea with a squeeze of lemon for an herbaceous sip.
• Cucumber-Mint Spritzer: Combine muddled cucumber and mint with club soda and a splash of lime for a fresh, light drink.
• Creamy Oat Milk Latte: For a cozy twist, a warm oat milk latte echoes the creamy notes in the dish.
• Ginger Beer: The spicy-sweet kick of ginger beer stands up well to the savory, herbal flavors.

Quick Tip:

When pairing, think balance. You want a drink with a little acidity or effervescence to cut through the richness of the creamy sauce. Enjoy your meal! 🥂

Storage & Reheating Tips

Here are clear and practical storage and reheating tips to keep your Creamy Chicken and Mushroom Skillet tasting delicious.

🧊 Storage Tips

• Let It Cool: Allow the skillet to cool to room temperature before storing but don’t leave it out for more than 2 hours for food safety.
• Airtight is Right: Transfer the chicken and sauce to an airtight container.
• Fridge Life: It will keep well in the refrigerator for up to 3-4 days.
• Freezing Option: You can freeze it for up to 3 months. The cream-based sauce may separate slightly when thawed, but it will still taste great. Store in a freezer-safe container or bag, and thaw overnight in the fridge before reheating.

🔥 Reheating Tips (The Right Way!)

The key is gentle reheating to prevent the sauce from breaking (getting oily or grainy).

• On the Stovetop (Best Method): This is the best way to restore the creamy texture. Place the chicken and sauce in a skillet or saucepan over low to medium-low heat. Stir occasionally and add a splash of chicken broth, water, or milk to loosen the sauce as it reheats. Heat until warmed through.
• In the Microwave (Quick Method): Place a portion in a microwave-safe dish. Cover it with a lid or damp paper towel to trap steam. Heat on 50% power in 1-minute intervals, stirring in between and adding a teaspoon of liquid if needed, until hot.
• In the Oven: For a larger portion, reheat it covered with foil in an oven-safe dish at 325°F (160°C) for 15-20 minutes, or until hot.

Pro Tip: The fresh parsley will wilt when stored. For the best look, add a fresh sprinkle after reheating!

Try my Chinese Chicken and Sweetcorn Soup recipe.

Is This Recipe Diabetes-Friendly?

Yes, this recipe is generally very diabetes-friendly. It’s an excellent choice for a main meal for someone managing blood sugar.

Here’s why:

1. Very Low in Carbohydrates: The total carbohydrate count per serving is only about 8 grams, with even less net carbs (carbs that impact blood sugar). This is extremely low for a full meal.
2. Low Glycemic Load (GL): As calculated, the Glycemic Load is very low (~3-5). A GL under 10 is considered low, meaning it should cause only a minimal rise in blood sugar levels.
3. High in Protein: With about 38 grams of protein per serving, this dish will promote satiety (feeling full) and help stabilize blood sugar levels by slowing down digestion.
4. Healthy Fats: The fats from the olive oil, oat cream, and brie further slow the absorption of any sugars into the bloodstream, preventing spikes.

The one cautionary note: The specific type of oat cream used could vary in carbohydrate content between brands. It’s always best to check the nutrition label for added sugars.

How to Make It Even More Diabetes-Friendly (Optional Tweaks):

While the recipe is already great, you can make it even more robust for blood sugar management:

• Choose Your Cream Wisely: Double-check that your oat cream has no added sugars. For an even lower-carb option, you could use heavy cream or unsweetened almond/coconut cream. This would reduce the carb count to nearly zero.
• Boost the Fiber: Add non-starchy vegetables to increase fiber, which further helps manage blood sugar. Excellent additions would be:
  • A couple handfuls of spinach or kale (stirred in at the end).
  • Bell peppers or zucchini (sautéed with the mushrooms).
• Watch the Sides: This is the most important part! Avoid serving it with high-carb sides like white pasta, rice, or bread. Instead, pair it with:
  • Cauliflower rice or mashed cauliflower.
  • Steamed green beans, broccoli, or asparagus.
  • A large side salad.

In summary: This is a fantastic, low-carb, high-protein recipe that aligns perfectly with a diabetic diet. The key to keeping it friendly is being mindful of the specific cream used and choosing low-carb side dishes.

Final Thoughts

And that’s it! You’ve just made a restaurant-quality meal right in your own kitchen. I really hope this creamy chicken skillet becomes a star in your weekly rotation like it is in mine. If you make it, I’d love to hear how it turned out for you. Now, go grab that big piece of bread, scoop up that last bit of sauce, and enjoy every single bite. You’ve earned it

Recipe Card

Creamy Chicken and Mushroom Skillet

Easy-Weeknight Angle: My one-pan creamy chicken and mushroom skillet is your new weeknight hero! 🤩 Ready in under an hour, this gluten-free dinner is packed with flavor and has minimal cleanup. You're gonna love this easy recipe.

Courses: Dinner Recipe Keys: High Protein Low Carb M Meal Prep

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Prep Time 15 mins Cook Time 45 mins Total Time 1 hr Difficulty: Intermediate Servings: 6 Estimated Cost: $ 30 Calories: 430

Ingredients

Servings

• 1 tbsp olive oil
• 2 lbs chicken breasts, skinless boneless (900g)
• salt and pepper
• 10.6 oz cremini mushrooms, sliced (300g)
• 1 tbsp salted butter
• 2 shallots, chopped
• 2 tsp dried thyme
• 1 tsp dried oregano
• red pepper flakes
• 3 cloves garlic, chopped or grated
• 10 fl oz chicken broth (300ml)
• 6.8 fl oz oat cream (200ml)
• 2 oz brie, rind removed (60g)
• 4 tbsp chopped parsley

Instructions

1. Oven Preparation:

   Preheat oven to 375°F (190°C).

2. Sear Chicken:

   Heat one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Season two pounds of chicken breasts with salt and black pepper. Place the chicken in the heated skillet and cook for several minutes on each side until a golden-brown crust is achieved. Remove the chicken from the skillet and set aside.

3. Cook Aromatics:

   In the same skillet, add 10.6 ounces of sliced cremini mushrooms. Cook for approximately five minutes, or until the mushrooms are golden and their released liquid has evaporated. Add one tablespoon of salted butter, two chopped shallots, two teaspoons of dried thyme, one teaspoon of dried oregano, and a pinch of red pepper flakes. Season with salt and pepper. Cook for four to five minutes, stirring occasionally, until the shallots have softened.

4. Add Garlic:

   Add three cloves of chopped garlic to the skillet and cook for an additional two to three minutes, until fragrant.

5. Create Sauce:

   Pour ten fluid ounces of chicken broth into the skillet. Bring to a simmer and allow to cook for ten minutes to reduce slightly. Reduce the heat to low and add 6.8 fluid ounces of oat cream. Stir in two ounces of brie (rind removed) until it is fully melted and incorporated into the sauce.

6. Bake:

   Return the seared chicken breasts to the skillet, submerging them in the sauce. Transfer the entire skillet to the preheated oven. Bake, uncovered, for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

7. Serve:

   Carefully remove the skillet from the oven. Garnish with four tablespoons of chopped fresh parsley before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 430kcal

% Daily Value *

Total Fat 26g40%

Saturated Fat 10g50%

Total Carbohydrate 8g3%

Dietary Fiber 1g4%

Sugars 3g

Protein 38g76%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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