How long it takes: 35 minutes Equipment you’ll need: large skillet Servings: 4 Here in Michigan, we currently don’t have much snow (can I find some wood to knock on?), but I know a lot of you were hammered with snow this weekend. Cold weather is a fact of life for most of us but it’s nothing some good comfort food can’t fix.
Easy Creamy Chicken and Mushrooms
Comfort food. Tender chicken, flavorful mushrooms, and a rich creamy cheese sauce make a warm, satisfying meal. (Not a fan of mushrooms? Try my chicken Florentine recipe made with spinach.) Budget friendly. Chicken thighs are usually less expensive than chicken breasts although boneless skinless chicken breasts work perfectly. I usually just buy what’s on sale. Mushrooms add more meaty texture with having to add a lot of extra chicken. Lower in fat. Many similar recipes use heavy cream but I lightened it up with skim milk, reduced-fat cream cheese, and then of course, sharp cheddar. I love the sharpness of a good extra sharp cheddar because a small amount gives a huge punch of flavor. However, if you’re looking for a creamy sauce without cheese, be sure to try my cream of mushroom chicken. It’s pretty amazing, too!
Serving Ideas
I usually serve creamy chicken and mushrooms on brown rice but it also goes well with farro, whole wheat pasta, jasmine rice, or quinoa. Cauliflower rice is a low carb option. Creamy chicken can be served with mashed potatoes or roasted potatoes, too. Include a vegetable, too, such as sautéed Brussels sprouts, German red cabbage, or roasted carrots. Be sure to check out my complete list of side dishes.
Storage & Reheating
Refrigerate: Place leftover chicken promptly in a covered container. Refrigerate for up to three or four days. I don’t recommend freezing leftovers. Reheat: The best way to reheat chicken with mushroom sauce is on the stove over low heat. Microwaving leftovers tends to toughen the chicken and the sauce may separate.
