This is my creamy chicken skillet dinner with the best cashew cream sauce and button mushrooms. This recipe will be your go-to weeknight meal as it takes 25 minutes from start to finish and all done in one skillet. The mushrooms are interchangeable and can be substituted or left out completely for those that don’t enjoy them. I like using button mushrooms for this recipe as some of family members don’t like mushrooms. They won’t change the flavor of the sauce if left whole and you can easily separate them if needed when serving to someone who doesn’t like them. I serve this dish over fluffy jasmine rice but it would be delicious over mashed potatoes or on its own as well. If you like this easy creamy chicken skillet, leave me a review and be sure to let me know what you did differently instead.
Creamy Chicken Skillet Dinner
- 2 tablespoons avocado oil or any you like
- 8 skinless-boneless chicken thighs (see notes below)
- salt and pepper to taste
- 1 small finely chopped onion
- 8 oz container button mushrooms (cleaned with a damp paper towel) (250 grams)
- ⅓ cup white wine (see notes below)
- chopped parsley for garnish
Cashew Cream Sauce
- ½ cup raw unsalted cashews covered in hot water for 30 minutes and drained
- salt to taste
- 1 clove of garlic
- ¾ cup hot water for the blender
Cashew Cream Sauce
- Soak 1/2 cup of cashews in hot water for 30 minutes. Drain the water.
- Add the softened cashews to a blender with a pinch of salt, a clove of garlic and extra hot water. You can taste and adjust for salt so don't add too much.
- Blend until creamy and smooth. Set aside.
- In a bigger skillet add the oil and let it heat up. I like to have my pan on medium heat to start with.
- Add the chicken thighs (make sure they sizzle) and season with salt and pepper on one side. Brown it in the pan until golden, mine took about 5 minutes for one side.
- If the chicken is not letting you flip it or getting stuck it means it's not ready to be flipped. Once it 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 (total 10 minutes for me), you can take it out of the pan and reduce the heat to low. I like to discard a few tablespoons of the oil/fat if there's too much but you don't have to if you don't want to.
- Quickly stir in the onions, button mushrooms and white wine to deglaze the pan for 1-2 minutes. Add the chicken back in and cover the pan with a lid for 10-12 minutes letting it simmer on low heat.
- Note: I wiped my button mushrooms with a damp paper towel and removed any dirt prior to adding them in the pan.
- After the chicken has simmered, pour in the cashew cream and stir. If the sauce is too thick you can always add a touch more water to thin it out in the pan. Take it off the heat, garnish with parsley, and enjoy over rice, mashed potatoes or on its own.