There was a time when some of the very best suppers came from a handful of simple ingredients and one well-seasoned cast-iron skillet. This Old Time Creamy Chicken Skillet is one of those meals. Tender chicken is simmered with crispy bacon, mushrooms, onions, and a rich Parmesan cream sauce until everything comes together into a hearty, comforting dinner that’s perfect served over mashed potatoes, buttered noodles, rice, or with a slice of crusty bread.
Old Time Creamy Chicken Skillet
Description
This Old Time Creamy Chicken Skillet is the kind of hearty meal that brings back memories of simple family suppers. Tender chicken is lightly seasoned and browned before being simmered with crispy bacon, mushrooms, sweet onions, garlic, and a rich Parmesan cream sauce. Everything comes together in one skillet for a comforting homemade dinner that's full of old-fashioned flavour.
Serve it over mashed potatoes, buttered egg noodles, rice, or simply with a thick slice of crusty bread to soak up every last bit of the creamy sauce.
Ingredients
For the Rub
For the Gravy
Instructions
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Fry the bacon in a large cast-iron skillet over medium heat until crisp. Remove and place on a paper towel-lined plate. Once cooled, crumble or chop into bite-sized pieces. Leave about 2 tablespoons of the bacon drippings in the skillet.
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In a shallow bowl, combine the flour, salt, pepper, onion powder, garlic powder, and smoked paprika. Coat each chicken thigh evenly in the seasoned flour mixture.
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Add the chicken to the skillet and cook for 4 to 5 minutes per side, or until nicely browned. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
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Add the sliced onions and mushrooms to the same skillet. Cook for 5 to 6 minutes, stirring occasionally, until the onions soften and the mushrooms release their moisture. Add the chopped garlic and cook for another minute until fragrant.
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Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
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Gradually pour in the chicken broth while stirring continuously until the gravy is smooth. Stir in the Dijon mustard, thyme, Worcestershire sauce, and black pepper. Bring to a gentle simmer.
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Reduce the heat to low and stir in the cream followed by the Parmesan cheese. Continue stirring until the cheese has incorporated and the gravy is smooth and creamy.
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Return the browned chicken to the skillet along with about two-thirds of the bacon. Spoon the gravy over the chicken, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through and tender.
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Sprinkle the remaining bacon over the top and garnish with the chopped parsley before serving.
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Serve hot over mashed potatoes, buttered egg noodles, rice, or with fresh crusty bread to enjoy every bit of the creamy gravy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 12g60%
- Cholesterol 180mg60%
- Sodium 1020mg43%
- Potassium 820mg24%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
Boneless, skinless chicken breasts can be substituted for the thighs if preferred, but be careful not to overcook them.
• Freshly grated Parmesan cheese melts more smoothly into the gravy than pre-shredded Parmesan.
• If the gravy becomes thicker than you like, simply stir in a splash of chicken broth until it reaches your desired consistency.
• This recipe pairs wonderfully with mashed potatoes, buttered egg noodles, rice, or warm crusty bread for soaking up the rich, creamy gravy.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of chicken broth or cream if needed to loosen the sauce.
• Avoid boiling the gravy after adding the cream, as gentle heat helps keep the sauce smooth and creamy.
