As a busy mom, I’m always on the hunt for easy and flavorful weeknight dinners that will keep my picky eaters satisfied. And that’s why I’m so excited to share with you my new favorite dish: the Creamy Mushroom Skillet.
This dish has everything I love in a meal: tender juicy chicken thighs, nutty wild rice, tangy sun-dried tomatoes, and of course, the star ingredient, creamy mushrooms. And the best part? It only takes 45 minutes to an hour to bake, which means I can pop it in the oven while my kids are taking their baths after school and have it on the table in no time.
What ingredients do you need to make Creamy Chicken and Mushroom Skillet?
- Boneless and Skinless Chicken Thighs
- Sun-dried Tomatoes
- Mushrooms of choice, sliced
- Parmesan Cheese
- Cream of Mushroom
- Cream of Celery
- Salt
- Pepper
- Dried Oregano
- Dried Rosemary
- Dried Sage
- Garlic Powder
- Wild Rice
- Chicken Stock or Broth
Now, I know what you’re thinking – “But my kids don’t eat mushrooms!” Trust me, I get it. But I promise you, this dish is so delicious that even the pickiest eaters won’t be able to resist. My own kids devoured it and asked for seconds, which is pretty much the highest praise I can give any recipe.
How do you make Creamy Chicken and Mushroom Skillet
- Pre-heat oven to 400 degrees.
- In a medium size bowl, mix all ingredients except for the chicken, rice, and broth. Sit mixture to the side.
- In a cast iron skillet, pour in your rice and evenly cover the skillet.
- Add your chicken thighs on top of the rice, try not to overlap.
- Evenly pour your creamy mushroom mixture on top of the chicken.
- Using your spoon, create some holes in the mixture.
- Pour the chicken stock over the creamy mushroom chicken.
- Cover and place in the oven for 45 minutes to an 1 hour.
- Enjoy nice and hot.
What’s more is this Creamy Mushroom Skillet is a hearty meal that will leave even the pickiest eaters satisfied. Plus, the added bonus of it being a one-skillet meal means you won’t have to wash an abundance of pots and pans afterwards.
So if you’re looking for an easy and satisfying weeknight dinner that will please the whole family, give my Creamy Mushroom Skillet a try. It’s a crowd-pleaser that’s full of flavor and takes minimal effort to make. And who knows, it just might be your new favorite dish too.
Have you tried this recipe?
If you have tried this recipe, please take a moment to rate it 5 stars below. Also, please leave a comment to let me know your thoughts on this recipe. You can also stay in touch with me on Instagram (that’s where I hang out the most). Tag me @RosalynnDaniels or #RosalynnDaniels if you post a photo of your dish, and I will share with my audience through Instastories.
Print
Creamy Chicken and Mushroom Skillet
Ingredients
4–6 Boneless and Skinless Chicken Thighs
1/2c Sun-dried Tomatoes, diced
1c Mushrooms of choice, sliced
1c Shredded Parmesan Cheese
8oz Cream of Mushroom
8oz Cream of Celery
1tsp Salt
1/2tsp Pepper
2tsp Dried Oregano
1/2tsp Dried Rosemary
1/2tsp Dried Sage
1tsp Garlic Powder
2c Wild Rice
3c Chicken Stock or Broth
Instructions
Pre-heat oven to 400 degrees.
In a medium size bowl, mix all ingredients except for the chicken, rice, and broth. Sit mixture to the side.
In a cast iron skillet, pour in your rice and evenly cover the skillet.
Add your chicken thighs on top of the rice, try not to overlap.
Evenly pour your creamy mushroom mixture on top of the chicken.
Using your spoon, create some holes in the mixture.
Pour the chicken stock over the creamy mushroom chicken.
Cover and place in the oven for 45 minutes to an 1 hour.
Enjoy nice and hot.
Originally posted 7-31-23, updated 2-19-24
We made this today. It was really good. But, the soups we used came in 10.5oz cans. Not sure if that was an issue. The 3 cups of broth seemed like a lot and I definitely had to cook it for a full hour. Overall, we really enjoyed it. I just think the consistency of the rice and sUce was a little loose. It was very easy and the flavors were all there. We’ll definitely make this again.
★★★★
*sauce
We made this today. It was really good. But, the soups we used came in 10.5oz cans. Not sure if that was an issue. The 3 cups of broth seemed like a lot and I definitely had to cook it for a full hour. Overall, we really enjoyed it. I just think the consistency of the rice and sauce was a little loose. It was very easy and the flavors were all there. We’ll definitely make this again.
★★★★
Thank you so much Rashida for giving it a try and coming back to rate the recipe and let us know about how it turned out for you. I will definitely consider your feedback. Thank you again!
YUM! This looks absolutely delicious!
Great recipe!