Creamy Chicken Skillet Dinner

This is my creamy chicken skillet dinner with the best cashew cream sauce and button mushrooms. This recipe will be your go-to weeknight meal as it takes 25 minutes from start to finish and all done in one skillet. The mushrooms are interchangeable and can be substituted or left out completely for those that don’t enjoy them. I like using button mushrooms for this recipe as some of family members don’t like mushrooms. They won’t change the flavor of the sauce if left whole and you can easily separate them if needed when serving to someone who doesn’t like them. I serve this dish over fluffy jasmine rice but it would be delicious over mashed potatoes or on its own as well. If you like this easy creamy chicken skillet, leave me a review and be sure to let me know what you did differently instead.

Creamy chicken skillet dinner by the modern nonna creamy chicken skillet

Creamy Chicken Skillet Dinner

This recipe will be your go-to weeknight meal as it takes 25 minutes from start to finish and all done in one skillet. The mushrooms are interchangeable and can be substituted or left out completely for those that don't enjoy them.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Servings 3 servings



  • 2 tablespoons avocado oil or any you like
  • 8 skinless-boneless chicken thighs (see notes below)
  • salt and pepper to taste
  • 1 small finely chopped onion
  • 8 oz container button mushrooms (cleaned with a damp paper towel) (250 grams)
  • cup white wine (see notes below)
  • chopped parsley for garnish

Cashew Cream Sauce

  • ½ cup raw unsalted cashews covered in hot water for 30 minutes and drained
  • salt to taste
  • 1 clove of garlic
  • ¾ cup hot water for the blender


Cashew Cream Sauce

  • Soak 1/2 cup of cashews in hot water for 30 minutes. Drain the water.
  • Add the softened cashews to a blender with a pinch of salt, a clove of garlic and extra hot water. You can taste and adjust for salt so don't add too much.
  • Blend until creamy and smooth. Set aside.

The Chicken

  • In a bigger skillet add the oil and let it heat up. I like to have my pan on medium heat to start with.
  • Add the chicken thighs (make sure they sizzle) and season with salt and pepper on one side. Brown it in the pan until golden, mine took about 5 minutes for one side.
  • If the chicken is not letting you flip it or getting stuck it means it's not ready to be flipped. Once it loosens up from the bottom, flip it over and season the other side as well.
  • If the heat is too high you can always lower it to medium-low depending on the stove.
  • Once the chicken has browned on each side (total 10 minutes for me), you can take it out of the pan and reduce the heat to low. I like to discard a few tablespoons of the oil/fat if there's too much but you don't have to if you don't want to.
  • Quickly stir in the onions, button mushrooms and white wine to deglaze the pan for 1-2 minutes. Add the chicken back in and cover the pan with a lid for 10-12 minutes letting it simmer on low heat.
  • Note: I wiped my button mushrooms with a damp paper towel and removed any dirt prior to adding them in the pan.
  • After the chicken has simmered, pour in the cashew cream and stir. If the sauce is too thick you can always add a touch more water to thin it out in the pan. Take it off the heat, garnish with parsley, and enjoy over rice, mashed potatoes or on its own.


You don’t have to use cashew cream if you don’t want to. If you are allergic to nuts you can use any other creamy alternative such as coconut cream or heavy cream instead. 
I like using skinless-boneless chicken thighs as they cook much faster but you can use chicken breast cutlets as well. If you use chicken breast make sure it’s cut into thin cutlets or pounded so that it can cook evenly. 
You can use ANY mushrooms in this dish or leave them whole like I did if you have anyone in the family that doesn’t like them so that you can easily separate them. You can also leave them out completely or use another veggie of choice in here. 
Season the chicken with your heart and use any seasoning YOU enjoy. I use only salt and pepper as the sauce will give us LOTS of flavor. 
If you can’t use wine, use unsalted broth instead to deglaze the pan. If you use a white wine, use one that you would actually drink for best results. 
The skillet that I use is an enameled skillet from Amazon which I will link below. I have the white one but it’s not always available so please keep checking back in both of my Amazon Stores. Amazon Basics Enameled Cast Iron Covered Casserole – 3.3-Quart, Matte Navy : Home
Link for the pan for USA is here Amazon Basics Enameled Cast Iron Covered Casserole Skillet – 3.3-Quart, White: Home & Kitchen
Tried this recipe?Let us know how it was!
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