Name: Creamy Skillet Chicken with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium-sized chicken breasts (boneless and skinless); 1 tsp lemon juice; ¼ tsp salt; 1 pinch pepper; 2 tbsp reduced fat butter; 1 tbsp green onions (minced); 8 oz mushrooms (sliced); ⅛ tsp salt; ¼ cup chicken stock; ¼ cup port wine (or dry white vermouth); 4 oz reduced fat cream cheese (at room temperature); ½ cup evaporated milk; 1 pinch salt; 1 pinch pepper; 2 tbsp parsley (minced); 1 ½–2 cups broccoli (cut into florets and steamed - optional)

Creamy Skillet Chicken with Mushrooms

A lighter take on the classic French dish, this creamy chicken and mushroom skillet is elegant yet easy, ready in under 45 minutes.

Prep15 min

Cook30 min

Total45 min

DifficultyEasy

Servings4

This recipe transforms Julia Child's beloved Supremes de Volaille aux Champignons into a quicker, lighter weeknight dinner. The chicken is seared in a skillet, then finished in the oven, and served with a velvety mushroom sauce enriched with cream cheese and a splash of port.

It's a one-pan wonder that feels gourmet but comes together with simple ingredients. The sauce is luscious and tangy, and the optional broccoli adds a fresh, healthy touch. Perfect for a cozy dinner that impresses without much fuss.

Method

Preheat the oven to 400°F. Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
Heat the butter in a heavy, oven-proof skillet (about 10 inches in diameter) until it's foaming. Stir in the minced green onions and sauté for a moment without browning. Add the mushrooms and sauté lightly for a minute or two, without browning. Season with salt.
Quickly roll the chicken in the butter mixture, then lay a piece of buttered wax paper over the chicken. Cover the skillet and place it in the hot oven. After 8-10 minutes, flip the chicken and cook for another 8 minutes in the oven.
Remove the chicken to a warm platter, leaving the mushrooms in the skillet, and cover the chicken while making the sauce.
To make the sauce: Pour the stock and wine into the skillet with the mushrooms. Boil down quickly over high heat until the liquid has reduced to half.
Add the cream cheese, breaking it down with a wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add the evaporated milk, stirring through the cream cheese until thickened.
Take off the heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add the broccoli (if using) and pour the sauce over the chicken. Garnish with parsley and serve immediately.

💡 Tips

For a richer sauce, use full-fat cream cheese and butter as in the original recipe.
If you don't have port, dry white vermouth or even a dry white wine works well.
To save time, steam the broccoli while the chicken is in the oven.

Inspired by a recipe from Cafe Delites

Creamy Skillet Chicken with Mushrooms

Ingredients

Method

💡 Tips

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