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Creamy Mushroom Skillet Chicken


Hello All!  And welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

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This week I’m going to share a great tasting one skillet meal.  It comes together quickly, with very little chopping.  By browning first and then simmering all the ingredients together, it really brings a rich taste to the creamy sauce.  You can use your choice of chicken pieces for this dish.  I usually use thighs, but only because that’s my favorite piece to eat.  Serve this dish over rice or pasta, which ever you like th best.  As you can see from the ingredient list, this is a low calorie dish.  You can’t get in trouble unless you fill your plate too many times.  I know I’m guilty there!  I hope you’ll give this on a try.

Creamy Mushroom Skillet Chicken


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 8 ounces sliced white button mushrooms
  • 2 cloves garlic, minced
  • 1 1/4 pounds chicken (breasts, legs, thighs or a mix)
  • 2 cups chicken broth
  • 4 sprigs fresh thyme
  • 2 teaspoons cornstarch
  • 1/4 cup cool water
  • 2/3 cup low or no-fat sour cream
  • salt and fresh ground pepper
  • 1/4 cup parsley, chopped


In a large skillet over medium-high heat, add the olive oil.  When hot, add the onion, mushrooms and garlic.  Saute’ for 4 minutes.  If the pan gets too dry, add a little more olive oil.

Season the chicken with salt and pepper.  Add the chicken and cook, turning to brown evenly, for 4 minutes.  Stir the veggies occasionally to prevent burning.

Add the chicken broth and the sprigs of thyme, bring to a simmer, then reduce the heat to low.  Partially cover and cook for 15 minutes or until the chicken is done throughout.  Check the liquid level occasionally.  Add more chicken broth as needed.

Transfer the chicken to a plate, cover and keep warm.  Return the skillet to medium heat.  Remove the thyme stems.

In a small glass, mix together the cornstarch and water.  Add to the skillet and cook, stirring constantly until thickened.  Remove the pan from the heat and whisk in the sour cream.  Re-season with salt and pepper to taste.

Serve the chicken over rice or pasta.  Spoon the creamy mushroom sauce over the top and sprinkle a good pinch of parsley over the top.  Makes about 4 servings.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

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Bye for now!

Categories : Main Courses

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