weeknight chicken dinner

A creamy one pan meal your whole family will love that makes tons of gravye!

Creamy Chicken and Mushroom Skillet

boneless skinless chicken thighs

all purpose flour pepper

butter (1 tablespoon for chicken, 1 tablespoon for mushrooms)

olive oil

mushrooms

garlic

chicken stock

heavy cream (see notes if subbing half and half)

Dijon mustard

thyme (or 2 teaspoons dry)

Asiago cheese (or other hard cheese like Parmesean)

Heat large skillet to medium high heat.  Add 1 tablespoon each of butter and olive oil.

Place seasoned flour on plate.  Dredge chicken in flour and place in hot skillet.  Sear on each side until crispy brown.  About 4 minutes on each side (your chicken may not be cooked through but will continue to cook in the sauce).

Removed seared chicken to plate and set aside. Reduce heat to medium.  Add one tablespoon of butter to skillet along with mushrooms.  Saute for a few minutes until mushrooms are slightly brown.

Add garlic and thyme.  Continue to cook for another minute until garlic is soft and fragrent.

Add stock (or wine) to pan scraping up all the bits on the bottom of the pan.Add cream, dijon and cheese.  Stir until creamy and combined.TASTE FOR SEASONING...MORE SALT...MORE PEPPER?

Add chicken back to pan and simmer for another 10-12 minutes or until internal temp of chicken reaches 165 degrees and gravy is reduced by a third and covers the back of a spoon.

Serve with rice or potatoes and a simple salad or steamed veggies!

Top 25 most popular quick and easy chicken recipes from sheet pan dinners to skillet one pot meals to slow cooker chicken and MORE = easy weeknight dinner. 

25 Quick Chicken Recipes

chicken

How to store

Store any leftover chicken in an airtight container and place in the refrigerator for up to 3 days. Most of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months.

How to reheat

To reheat, simply reheat in the air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes. You can also reheat on the stove over medium heat until fully warmed through. the oven at 350 F for 10 minutes. If heating from frozen, let it thaw first in the refrigerator and then reheat. 

This is such a lovely collection of Chicken recipes. Every recipe looks special. Stored in my best collection of recipes.

Great lists of chicken recipes! I will definitely be making this one by one.  Delicious!

Ok ... wow ... this is a great list! I was scrolling through, trying to pick which one to make first, and it was sooooo hard to decide! Maybe the Roasted Balsamic Chicken with Cranberries - seems sort of seasonal and wintery, perfect for January. Or maybe the Butter Chicken - one of my daughter's faves, and I don't have a perfect recipe for making it at home. Hmmmm ... decisions, decisions ....

Chicken Katsu Curry is a hearty curry dish featuring crispy, tender chicken katsu, Japanese curry, and steamed sticky rice. The savory chicken katsu balances the sweet curry and creates a mouthwatering combination of flavors. Japanese Katsu Curry is a cozy dish that is great for a weeknight!

Chicken Katsu Curry (Japanese Chicken Cutlet Curry)

rice

water

olive oil oil

potatoes

onion

carrots

bell pepper (diced)

Golden Curry Sauce Mix (or a half a pack)

½ lbs Boneless skinless chicken thighs tenderized

panko

Flour

Eggs beaten

Milk

vegetable oil

tsp kosher salt divided

garlic powder

tsp black pepper divided

½ tsp togarashi

First, make the rice so it cooks while you cook the curry and chicken katsu.

Rice

Place the uncooked rice in the rice cooker cooking bowl and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the cooking bowl inside the rice cooker. Follow the rice cooker instructions.

Fluff the rice inside the cooker and leave on the &quot;warm&quot; setting until ready to serve.

Rice Cooker Instructions

Place the uncooked rice in a cast iron pot or a pot with a thick bottom and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the lid on the pot.

Cook the rice on high heat at first.  Once it begins to boil, lower the heat to low-medium. Cook for 15-20 minutes without removing the lid. Turn off the heat and allow the rice to steam for an additional 10 minutes. Set the cooked rice aside.

Stovetop Rice Instructions

Next, while the rice cooks, make the curry.

Stir-fry the vegetables - Add the oil to a large pot or dutch oven over medium heat. Once the oil heats, add the onions, carrots, bell peppers, and potatoes. Fry in the oil for 5-7 minutes, or until the onions soften.

Cook in water - Add water to the to the pot and bring to a boil. Reduce the heat and cover the pot with the lid.  Allow vegetables to simmer until the potatoes are tender, about 15-18 minutes.

Add the curry blocks - Turn off the medium heat and add the Golden Curry blocks to the pot. Stir the mixture until the blocks are melted and completely incorporated. Turn the heat back on low heat and simmer for an additional 5 minutes to incorporate all of the flavors.

Japanese Curry Recipe

Prepare chicken - Trim the fat off of the meat. Then, arrange a couple of chicken thighs in a flat layer inside of a gallon zip-top bag and remove as much air as possible. Use a meat tenderizer to gently pound until it is an even half-inch thickness. Remove the flattened chicken and set aside. Repeat until all of the chicken thighs are tenderized. Tenderizing the meat allows the pieces to cook evenly.

Season chicken - Place the chicken in a large bowl and season the meat with ½ tsp kosher salt and ½ tsp black pepper.

Create flour mixture - Place the flour in a shallow dish. Gently whisk in ½ tsp kosher salt, ½ tsp black pepper, garlic powder, and togarashi.

Create egg mixture - In a mixing bowl, add eggs and milk. Beat the eggs and milk mixture until homogeneous. You can also omit the milk and just use eggs.

Prepare panko - Place the panko in a shallow dish.

Dredge chicken - Coat each piece of chicken with flour mixture and shake off excess flour. Then dip each piece in the egg mixture. Finally, coat both sides of each chicken piece in panko by pressing the chicken into the panko crumbs.

Fry chicken - Heat 1 inch of oil in a large heavy skillet or dutch oven over medium-high heat. Place 2 or 3 pieces of chicken in the hot oil and cook for 3-4 minutes per side, or until the chicken is golden brown. Carefully remove crumbs from the oil with a mesh skimmer or spoon so they do not burn the oil after each batch is fried.

Transfer the fried chicken to a wire cooling rack or a paper towel-lined plate.

Chicken Katsu (Japanese Chicken Cutlet)

Once you have made curry, chicken cutlet, and rice, assemble the ingredients. Place the rice in bowls, then top with the Japanese curry, and add the chicken katsu last.

Chicken Katsu Curry Assembly

Top 3 weeknight chicken dinner recipes from across the web

The most viewed weeknight chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Chicken and Mushroom Skillet

25 Quick Chicken Recipes

Chicken Katsu Curry (Japanese Chick...

Top 3 weeknight chicken dinner recipes from across the web

The most viewed weeknight chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Chicken and Mushroom Skillet

25 Quick Chicken Recipes

Chicken Katsu Curry (Japanese Chick...

The most viewed weeknight chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine