Skillet Chicken in Mushroom Sauce

Skillet chicken in mushroom cream sauce sitting in an iron skillet.

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Skillet Chicken in Mushroom Sauce

This easy, low carb, gluten-free weeknight Skillet Chicken in Mushroom Sauce is quick and easy (30 mins or less!) as well as tasty and healthy. Basically, it’s the perfect dinner.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 445kcal

Author: Aimee Mars

Ingredients

4 tablespoons Butter divided
2 lbs Chicken Thighs
1 teaspoon Salt
1 teaspoon Ground Black Pepper
2 tablespoons Flour
1/2 cup White Wine
1 cup Chicken Broth
8 ounces Sliced Mushrooms
1/2 cup Frozen Pearl Onions or diced onions
3 Garlic Cloves minced
1 teaspoon Thyme

Instructions

Melt 2 tablespoons of the butter in a heavy-bottomed or cast iron medium-sized skillet, over medium-high heat. Season both sides of the chicken thighs with salt and pepper. Add the chicken to the skillet and cook on each side for 4 minutes. Remove from pan and set aside.
Place the remaining 2 tablespoons of butter into the skillet and let melt. Whisk in the flour until combined with the melted butter and the mixture begins to bubble.
Slowly pour in the wine while stirring continuously. Let simmer for 2 minutes, before adding the chicken broth.
Add the mushrooms, onions, garlic, and thyme. Reduce heat to medium-low and cook for 2 additional minutes.
Add the chicken back to the skillet and nestle in between the mushrooms and onions. Cover and cook for 10 minutes or until the center of the chicken reaches 160 degrees.

Notes

Make it gluten-free: Any flour will work for this recipe, however, if using all-purpose flour your sauce will thicken much quicker than a gluten-free version.

Nutrition