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Creamy Chicken and Mushroom Skillet

Creamy Chicken and Mushroom Skillet

50 Min(s)
30 Min(s) Prep
20 Min(s) Cook
Warm up on a chilly evening with this Creamy Chicken and Mushroom Skillet. Fresh mushrooms and chicken thighs get seasoned with Dijon mustard, leeks, thyme and more in this Creamy Chicken and Mushroom Skillet recipe.
What You Need
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6 servings
Original recipe yields 6 servings
1 tsp. cracked black pepper, divided
1 tsp. garlic powder, divided
6 boneless skinless chicken thighs (1-1/2 lb.)
1 Tbsp. oil
1 lb. fresh mushrooms, sliced
1 large leek, light green and white parts only, sliced
1/2 tsp. dried thyme leaves
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
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Let's Make It
1
Heat oven to 350°F.
2
Mix 2 tsp. mustard and 1/2 tsp. each pepper and garlic powder; spread onto chicken.
3
Heat oil in large ovenproof skillet over medium heat. Add chicken; cook 1 min. on each side. Transfer chicken to plate, reserving drippings in skillet.
4
Add mushrooms to reserved drippings; cook, stirring frequently to loosen browned bits from bottom of skillet, 6 min. Add leeks; cook, stirring frequently, 6 min. or until tender. Add cream cheese; cook, stirring, 2 min. or until melted. Add thyme, and remaining mustard, pepper and garlic powder; stir until blended. Remove from heat. Return chicken to skillet; cover with foil.
5
Unfold puff pastry sheet on cutting board; cut 3 strips along fold lines, then cut each strip crosswise in half to make 6 small rectangles. Cut each rectangle diagonally in half; place in single layer on baking sheet sprayed with cooking spray.
6
Bake chicken and pastry triangles 20 min. or until chicken is done (165°F) and pastries are golden brown.
7
Top chicken with pastries before serving.
Kitchen Tips
Tip 1
Purchasing and Storing Mushrooms
Look for mushrooms that are firm and uniform in color, not wet or slimy. To store, remove any plastic wrap from the mushroom package and cover loosely with a paper towel before refrigerating. For maximum freshness, use within 5 days of purchase. Contrary to popular belief, it's perfectly acceptable to rinse your mushrooms under cold running water, especially if the mushrooms will be cooked. They actually absorb very little water during rinsing. Just be sure to pat them dry with a paper towel and use immediately. (Storing after washing can cause the mushrooms to spoil more quickly.) Have some mushrooms that are a little past their prime? Older, blemished mushrooms are perfect for making our Creamy Mushroom Soup.
Tip 2
Serving Suggestion
Get more veggies in your diet by serving this delicious dish with your favorite steamed vegetable.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 410mg
18%
Total Carbohydrates 28g
10%
Dietary Fiber 3g
11%
Sugars 4g
8%
Protein 18g
36%
Vitamin A
15%
Vitamin C
6%
Calcium
2%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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