Image of Skillet Chicken with Cheddar Mushroom Sauce

Skillet Chicken with Cheddar Mushroom Sauce

Category

Entrees

Servings

6

Skillet chicken recipes are quick, easy and versatile, making them a fantastic option to include in your weekly menu rotation. This chicken with creamy mushroom sauce is a must have dinner recipe so save it now for easy access during your next meal planning session. Your entire family will love the flavor of these seared chicken breasts covered in a rich, cheesy and creamy mushroom sauce. Share this yummy skillet recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.


To get started, remove chicken tenders from breast meat, if necessary. Place breasts between two sheets of plastic wrap or inside a resealable plastic bag. Pound to an even thickness with the smooth side of a meat mallet. Remove chicken from the plastic or bag and sprinkle ½ teaspoon of salt and pepper all over the chicken and tenders.


Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve 3 tablespoons of the leftover flour mixture and discard the remainder.


Heat extra-virgin olive oil in a large heavy skillet over medium-high heat. When oil is shimmering (but not smoking), add chicken to skillet and cook until browned on both sides, approximately 2 to 4 minutes per side. Transfer chicken to a plate. (Note: Chicken will continue cooking in a later step.)


Add mushrooms, leeks, rosemary, thyme and the remaining ½ teaspoon of salt to the skillet. Cook, stirring until the mushrooms have released their juices and evaporated and the leeks and mushrooms have started to brown slightly, about 4 to 6 minutes.


Add dry white wine, increase heat to high and cook, scraping up any browned bits until the wine has almost completely evaporated, about 1 to 3 minutes.


Sprinkle the reserved 3 tablespoons of flour over the mushroom mixture and stir to coat.


Add in broth and stir until the flour is dissolved. Bring to a simmer, stirring often, about 2 to 3 minutes. Continue cooking until the sauce is thickened slightly, about 1 minute more.


Return the chicken and any accumulated juices from the plate to the skillet and bring to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer. Transfer chicken to a serving platter.


Remove skillet from heat and stir Cabot Light Sour Cream and shredded Cabot Seriously Sharp Cheddar into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve. Garnish with parsley or chives, if desired.


For another great skillet chicken recipe, try our Chicken Enchilada Skillet next. As a co-operative of farm families, Cabot is dedicated to the highest quality cheese and dairy products used in the recipes we create. Please share your thoughts on this skillet chicken recipe after you’ve tried it by rating and reviewing it.

Ingredients

  • 1 ½ pounds boneless skinless chicken
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground pepper
  • ½ cup King Arthur All-Purpose Flour

  • 4 teaspoons extra-virgin olive oil
  • 8 ounces sliced mushrooms
  • 1 cup finely chopped leeks, white and pale green part only, washed
  • ½ teaspoon chopped rosemary
  • ½ teaspoon dry thyme
  • ½ cup dry white wine
  • 2 cups reduced-sodium chicken broth
  • 3 tablespoons Cabot Light Sour Cream

  • 1 cup Cabot Seriously Sharp Cheddar, shredded

  • Chopped fresh parsley or chives for garnish, optional
Image of Skillet Chicken with Cheddar Mushroom Sauce

Directions

  1. REMOVE chicken tenders from breast meat if necessary. Place breasts between two sheets of plastic wrap or inside a re-sealable plastic bag. Pound to even thickness with the smooth side of a meat mallet. Remove chicken from the plastic or bag and sprinkle ½ teaspoon salt and pepper all over the chicken and tenders. Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve 3 tablespoons cup left-over flour mixture and discard the remainder.
  2. HEAT oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 4.
  3. Add mushrooms, leeks, rosemary, thyme and the remaining ½ teaspoon salt to the skillet, and cook, stirring until the mushrooms have released their juices and evaporated and the leeks and mushrooms are starting to brown slightly, 4 to 6 minutes. Add wine, increase heat to high, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 3 minutes. Sprinkle the reserved 3 tablespoons flour over the mushroom mixture and stir to coat. Stir in broth and stir until the flour is dissolved. Bring to a simmer, stirring often, 2 to 3 minutes. Continue cooking until the sauce is thickened slightly, about 1 minute.
  4. RETURN the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer. Transfer chicken to serving platter. Remove skillet from heat and stir light sour cream and cheddar into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve. Garnish with parsley or chives if desired.

Nutrition

Nutrition

per serving
Calories
380
Amount/Serving % Daily Value
Fat
18.5 grams
28%
Saturated Fat
6.5 grams
33%
Cholesterol
123 milligrams
41%
Sodium
734 milligrams
31%
Carbs
9 grams
3%
Fiber
1 grams
4%
Protein
40.5 grams
Calcium
180 milligrams
18%