This ridiculously decadent 30-Minute Creamy Chicken & Mushroom Cast-Iron Skillet is made with plenty of butter and loaded with rich flavor. My favorite part? Only one dish AND it wipes clean!!!
30-Minute Creamy Chicken & Mushroom Cast-Iron Skillet
Can we just agree that sometimes chicken is boring? We have certainly found ourselves in a rut when it comes to keeping chicken breasts exciting. This is NOT one of those times! Chopped mushrooms add onions add an upgrade to an otherwise ho-hum dish. Besides, let’s be honest… you had me at gruyer, butter and heavy whipping cream.
The benefits of cooking with cast-iron
Before I share the recipe, let’s chat for a second about why cast iron is an important component of this dish. Since I first discovered cooking with cast iron several years ago, I have become utterly obsessed. Why? Let me count the ways.
- The beautiful thing about using cast iron cookware is that cast iron contains zero harmful chemicals – only iron.
- Besides not leaking harmful chemicals into your food, eating foods prepared in cast iron gives us a healthy (but tiny) dose of iron!
- When properly seasoned, cast iron skillets are naturally nonstick, and the seasoned coating only gets better with time!
- Another delicious benefit is cast iron's ability to retain heat. Once it gets to the desired temperature, it browns and sears food thoroughly
- Cast iron is nearly impossible to ruin, as long as it isn’t submerged in water while the pan is hot. This could cause it to crack. Even a rusted skillet can be re-seasoned.
How to season a cast-iron skillet
1. Preheat the oven to 400˚. Wash your skillet well with hot, soapy water and dry it. Once the skillet is washed and dried, be sure to continue on with the next steps to prevent rust!
2. Spread a thin layer of oil or lard in the skillet, wiping out any excess.
3. Arrange your oven racks so there are 2 racks about equal distance apart.
4. Place a sheet of foil over the bottom rack. The foil will keep the oven from becoming dirty as the oil drips during heating.
5. Place the skillet upside down on the top oven rack.
6. Bake for 1 hour, then turn off the heat and let the skillet sit in the oven until cooled.
When Aaron and I were newlyweds, he bought a few sizes of cast iron skillets at a garage sale. They were DISGUSTING. Rusted and coated with layers of rancid grease. He tried to convince me that they were diamonds in the rough, but I had never cooked on cast and didn’t understand the appeal. Like, AT ALL. Get’em out of my kitchen.
He cleaned them up and gave them a fresh new coat of seasoning, then proceeded to rock my world with the wonders of cooking on cast iron! I rarely cook with anything else these days.
How to Make 30-Minute Creamy Chicken & Mushroom Cast-Iron Skillet
One of my favorite things about this creamy chicken and mushroom skillet is how incredibly easy it is. This meal comes together in under thirty minutes. Sauté the chicken, onions and mushrooms, then when they are almost cooked through add some cream and let it go ten minutes more. That’s it! I like to serve it with rice or noodles, but it just fine on it’s own. We ate ours with rice noodles today, but it is also really tasty served over steamed broccoli or zucchini.
The recipe for 30-Minute Creamy Chicken & Mushroom Cast-Iron Skillet
Alright, friends. Cannot wait to hear what you think of my 30-Minute Creamy Chicken & Mushroom Cast-iron Skillet! Let’s get cookin’! Just one word of advice before you begin, LEAVE THE CHICKEN ALONE! Please excuse the shouting capital letters, but this is important. When the chicken is allowed to sear for several minutes on each side instead of being continually stirred, the result is flavorful and juicy perfection. Okay, proceed.
📖 Recipe
30-Minute Creamy Mushroom & Chicken Cast-Iron Skillet
Equipment
- cast iron skillet
Ingredients
- 4 chicken breasts
- 8 0unces Mushrooms
- 1 Yellow onion, chopped
- ½ C Heavy whipping cream
- 4 T Butter
- ½ C Gruyer shredded cheese
- Himalayan salt & fresh ground pepper, to taste
Instructions
- Drizzle the cast iron skillet with olive oil and preheat it over medium heat. While the skillet is getting hot, cut the chicken breasts into one inch pieces. Season the chicken with salt and pepper, then add them to the skillet with another drizzle of olive oil and two tablespoons of butter. To get the best sear on the chicken, allow them to cook for about four minutes before flipping them to the other side.
- While the chicken is sautéing, chop the onion and mushrooms. Add them to the skillet to cook with the chicken. If the butter has been absorbed, add the remaining two tablespoons. Allowing the chicken to sear on each side instead of continual stirring will create a delicious sear.
- Once the chicken has cooked for about eight minutes, add the heavy whipping cream and any remaining butter. Simmer until the cream reduces and the chicken is fully cooked, approximately five minutes. Add ¼ cup of gruyer cheese to the skillet and allow it to melt into the sauce.
- Serve over rice, steamed vegetables or noodles. Garnish with the remaining gruyer cheese.
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