Mushroom Chicken Skillet
on Mar 02, 2023, Updated Aug 19, 2024
This post may contain affiliate links. Please read our disclosure policy.
You would never guess that my super creamy Mushroom Chicken Skillet dinner with is actually dairy-free! The secret ingredient is actually a really easy to make cashew sauce. After blending soaked cashews, you’ll get a creamy, silky-smooth sauce that perfectly coats the chicken thighs and tender-crisp button 🍄 mushrooms. I like using button mushrooms, because they are mild, cook evenly, and are widely accessible, but you can use any variety or combination of mushrooms you like. I serve this dish over fluffy 🍚 jasmine rice, but it would also be delicious on top of mashed potatoes as well.
Why You’ll Love This Mushroom Chicken Skillet
My Mushroom Chicken Skillet recipe is the ultimate dish for anyone who is dairy-free but still wants a creamy, silky sauce with their meal. The Cashew Cream Sauce is an absolute dream and will be your new favorite ingredient. Use it to make so many of your favorite recipes dairy-free, such as 🍝 pastas or baked casseroles as well. The 🍗 chicken is tender, succulent and so juicy and moist. This is a healthy and protein-packed one-skillet recipe that you’ll go to again and again.
How to Prepare
💧 Start making the cashew cream by soaking the cashews in a bowl of hot water for 30 minutes.
🧄 Then drain them and add the soaked cashews to a blender with a pinch of salt, a clove of garlic, and 3/4 cup hot water.
🌀 Blend until creamy and smooth and then set aside.
🔥 Now, heat oil in a large skillet over medium heat.
🧂 Add the chicken thighs (make sure they sizzle) and season with salt and pepper on one side.
🍗 Brown the chicken until golden all over, about 5 minutes per side.
🌡️ Once the chicken has browned on each side, remove it from the pan and reduce the heat to low.
🍄 Add the onions, mushrooms, and white wine and let cook, while stirring, for 2 minutes.
♨️ Add the chicken back in and cover the pan with a lid for 10 to 12 minutes, letting it simmer on low heat.
🥄 After 12 minutes, pour in the cashew cream and stir. If the sauce is too thick add a touch more water to thin it out.
🌿 Then, take the pan off the heat, garnish with parsley and enjoy this Mushroom Chicken Skillet with mashed potatoes, rice or a salad.
Nonna’s Tip 🍗
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.
Variations and Substitutions for This Mushroom Chicken Skillet
- 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 in this skillet recipe 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 Mushroom Chicken Skillet recipe. I like to leave them whole just in case someone would like to separate them from the rest of the dish.
- You could use any veggies you love in this recipe: asparagus, zucchini, peas, 🫑 peppers would be delicious.
- If you can’t use wine, use unsalted broth instead to deglaze the pan.
Similar Recipes
Best Served With
- This Mushroom Chicken Skillet is perfection served over my 🥔 Roasted Garlic Mashed Potatoes.
- Serve this chicken main dish with a side of vegetables, such as Roasted Bell Peppers, Broccoli with Feta, or a 🥗 Simple Green Salad.
Common Questions
You can substitute white wine with chicken broth, vegetable broth, or water if you prefer.
The chicken should reach an internal temperature of 165°F (75°C) with a meat thermometer. You can also cut into the thickest part to check if the juices run clear.
Yes, the cashew cream sauce can be made a day ahead and stored in the refrigerator. Stir well before using.
Yes, you can use cremini, shiitake, or any other mushrooms you prefer in this Mushroom Chicken Skillet recipe. The flavor will vary slightly, but use what you love.
Absolutely you may, but make sure you cook it less as white meat cooks faster than dark meat.
Mushroom Chicken Skillet
Equipment
Ingredients
Chicken
- 2 tablespoons avocado oil
- 8 chicken thighs , skinless, boneless
- salt and pepper to taste
- 1 small onion, finely chopped
- 250 grams button mushrooms , cleaned with a damp paper towel
- ⅓ cup white wine
- chopped parsley for garnish
Cashew Cream Sauce
- ½ cup raw, unsalted cashews
- salt to taste
- 1 clove garlic
- ¾ cup hot water, for blending
Instructions
Cashew Cream Sauce
- Soak the cashews in hot water for 30 minutes. Drain.
- Add the soaked cashews to a blender with a pinch of salt, a clove of garlic, and the 3/4 cup hot water. You can always taste and adjust for salt so don't add too much at first.
- Blend until creamy and smooth. Set aside.
The Chicken
- In a large skillet, heat the oil over medium heat.
- Add the chicken thighs (make sure they sizzle) and season with salt and pepper on one side. Brown the chicken until golden all over, about 5 minutes per side.
- If the chicken is giving resistance when you try to flip it and getting stuck, it means it's not ready to be flipped and needs more time cooking. Once the chicken 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, remove it from the pan and reduce the heat to low. I like to discard a few tablespoons of the fat if there's too much, but this is optional.
- Add the onions, mushrooms, and white wine and let cook, while stirring, for 2 minutes. Add the chicken back in and cover the pan with a lid for 10 to 12 minutes, letting it simmer on low heat.
- After 12 minutes, pour in the cashew cream and stir. If the sauce is too thick add a touch more water to thin it out. Take the pan off the heat, garnish with parsley, and enjoy over rice, mashed potatoes or on its own.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
