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Another one skillet chicken recipe! This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce. I used chicken breasts for this recipe, but chicken thighs would be delicious too!
Hello 2016! I am making this one skillet chicken dinner smothered in garlic and mushroom cream sauce on repeat this year.
This is the latest addition to my one skillet chicken dinner family. We need more 30 minute meals that are easy to pull together on a weeknight. Enter this chicken dinner with veggies and sauce built right into 1 pan. A new year definitely called for a new spin on the recipe. We’re using the same basic ingredients, minus the lemon juice, add the mushrooms. Can you tell my new years resolution has something to do with eating more veggies when the first post of 2016 is my favorite recipe from 2015 revamped with veggies? Is it obvious?
You guys, we’re barely 4 days into the new year and it’s been a roller coaster already! Not that i’m complaining or anything. And what’s that saying about the first week of the new year being crazy busy means your whole year is probably going to be the same way? Oh there’s no saying? Well, i’m ready to assume this year it going to be Legend—wait for it— dary. Yes, i’ve officially binge watched 6 seasons of How I Met Your Mother, thankyouverymuch.
So this weekend, we FINALLY did some decorating around the house. The gallery wall is up. It took me a month to gather the strength. I’m crazy meticulous when it comes to wall hangings. If it’s crooked it drives me nuts. Forever. I’ll stare at it’s imperfections day in and day out until it drives me to the point of insanity. Hence, why we took our time. It took almost 5 hours to get it done but it’s so worth it. At least that’s what i’m telling myself.
Instead of starting off with the chicken breasts, this time we’re sautéing off some mushrooms, letting them sweat up a bit in a little olive oil before the chicken gets it’s turn. We’re still using simple ingredients like butter, garlic, red pepper flakes, thyme, and mushrooms. It’s all pantry/refrigerator staples, folks. No need to run to the store. I used shallots in this recipe but if you don’t have any on hand, feel free to use red onions instead.
What really makes this chicken dinner next level stuff is the chicken broth simmered with shallots and a big splash of heavy cream at the the end. The sauce is creamy and luxurious and is perfect to toss with some angel hair pasta! You can double the ingredients for the sauce and drizzle it on pasta or veggies. I served it up twice. Once with asparagus and the second time with pasta and with each time, I loved this garlicky mushroom chicken dinner a little more. Next time, i’m serving up crusty bread with this chicken so that I can mop up all the creamy garlicky sauce.
YES.
Just like my other one skillet chicken dinners, you can used chicken breast of boneless skinless chicken thighs for this recipe. Just make sure to pound the chicken down to the same thickness (between ½-¾ inch thick). I browned each side of the chicken for a couple of minutes. The chicken won’t be cooked all the way though but don’t worry, we’re going to finish the sauce and the chicken off in the oven before serving.
Here’s to a new year and eating more one skillet chicken dinners with veggies covered with garlicky cream sauce!
And now back to my garlic and mushroom one skillet chicken in cream sauce.
One Skillet Chicken with Garlicky Mushroom Cream Sauce
Ingredients
- 4 boneless skinless chicken breasts or thighs
- salt and pepper
- 1 cup chicken broth
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
- 8 ounces baby bella cremini mushrooms, sliced
- ⅓ cup finely diced shallots or red onions
- 2 tablespoons butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil
Instructions
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
- Position a rack in the lower third of the oven and preheat the oven to 375ºF.
- Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove to a plate (use one large enough to remove chicken as well).
- Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove chicken to plate.
- Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce simmer and reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains. If you do not do this step, your sauce will NOT thicken.
- When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.
Notes
- Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts provided is for ¼ of the recipe.
This recipe was so delicious!!! One of my favorite things about it was how different it was to all the standard meals I normally cook. I wanted pasta with this meal so I did make pasta to accompany it. I wanted sauce for the pasta so I followed the recipe exactly and had an extra pan on the side for additional sauce. I read in the comments above that some doubled the sauce recipe in the chicken but it came out runny. So I just used the broth, red peppers and thyme and followed the directions after that ; later adding butter and cream. I used a cast iron skillet for the recipe with the chicken. Also clarifying further comments about the broth not thickening, it thickened perfectly with my cast iron skillet, and then my other sauce round with the pan didn’t thicken as easily, just food for thought for others there. Recipe was delicious and I will be making it so soon again!
Perfectly delicious!
We loved the dish. I used chicken thighs instead of breast and I cooked the dish with mashed potatoes. Just say no leftovers.
I made this tonight and loved it. I served it over DeBolo organic linguine and it was delicious. Not real saucy but the it flavored the pasta just right for me as I am not one that wants my pasta drowned in a rich sauce. This is definitely a keeper!
Fantastic dish. I also appreciate your listing the fat and caloric content. Went to follow you ion Twitter but I guess you don’t do that anymore. Anyway, thanks for staple dish.
This turned out really great! I doubled the sauce amount so it was a bit runny. However, I threw in cooked gnocchi and it thickened the sauce right up. Literally, it looked like i planned for it and was a perfect one pan meal! I also cooked it on the stove. It was a great meal and thanks for sharing.
Do you really mean to reduce it to 1/3 CUP? Or maybe you mean reduce by 1/3? I made this and it took a looooooooong time to reduce even a little. 1/3 cup wouldn’t be a lot of sauce for all that chicken, would it? No one else has made this comment so I must be wrong!
That’s correct – you would reduce it to 1/3 cup. Everyone’s stove is different, so if it’s taking reallllly long to reduce, you can kick the heat up to high but just keep a close eye on it so the sauce doesn’t evaporate completely. You’ll also be adding cream (which won’t reduce) so there should be plenty of sauce for the chicken. However, if you wanted to serve the sauce with pasta or something, you can easily double the ingredients (for the sauce only) and reduce the broth to 2/3 cup. That should give you plenty of sauce for drizzling!
I’m in the same boat. Definitely had to do more of a boil than simmer or it would take far longer to reduce.
Delicious I got laid after making this
LOL that is hysterical
This dish is amazing!!! I made last night for dinner. My husband loved it so much that we are making it once a week. I used chicken thighs an hevy whipping cream. An made it stove top.. it was so good.. I added a rue to thicken it.. absolutely delicious
I made this on Sunday, had it for leftovers on Monday and here it is Thursday and making it again as I could not stop thinking about it on Tuesday and Wednesday. Crazy easy for how yummy this is. Thank you so much. Definitely a keeper.
Lovely meal and so simple. My wife and i loved it.
I made this today for Lunch! Yes, lunch. We’re trying to eat our bigger meals early in the day and lighten it up for dinner. I didn’t read the directions thoroughly before beginning and started out in a pan that could not be used in the oven…so I made the whole dish on the stove top! I just let my chicken breaths simmer covered until done on the inside. Still turned out great! Next time I will add way more mushrooms! They were so good in the creamy sauce! I used light whipping cream and added a little flour to make my sauce thicker. I saw where another reader added spinach….will try that next time as well. We enjoyed this and I believe it would be very easy to expand it to make for a small dinner party. I served it over brown rice with a side of steamed broccoli. All yummy. It’s a keeper!
This is so easy and delicious. I used chicken thighs, and Shitake mushrooms instead of Baby Belo mushrooms.
The seasoning really came together for a little change of pace chicken dinner.
This is a FANTASTIC recipe and compnay-worthy! I’ve been searching and trying a LOT of chicken-mushroom recipes; this is not only a keeper but will be my go to. EXCELLENT!
Wow, this was delicious! I made a few changes to work with what I had on hand. I always keep a bag of Perdue chicken tenderloins in the freezer and used few pcs for 2 servings. I didn’t have heavy cream, so I used about 1/2 cup of neufactchel cheese with 3/4 cup half & half and a couple of handfuls of baby spinach. I used ribbons of fresh basil at the end with white pepper, I made egg noodles for him and quinoa for me. We were both impressed -YUM!
Made this tonight. It was delicious. Whole family loved it. Didnt have heavy cream or fresh parsley or basil so I used half and half and dried basil which worked fine but of course sauce was not as thick. Tasted good though and worked in a pinch.
DELICIOUS!
Wonderful recipe. I added fresh herbs instead of the dried. I cheated and added a little corn starch which brought it a little thicker. Spooned it over rice. Nice recipe
Simply amazing!
I didn’t have an ovenproof skillet, so after I put the chicken back in I left it on the stove for about 10 minutes on medium heat to warm the chicken through and finish thickening the sauce (which I doubled) while stirring constantly. Served it over fettuccine and it was perfection!
This was delicious! Will definitely be making it again. Nice to see in the comments above that it could be made ahead. (I wonder about making the sauce to the point of reducing it but before the cream. Reheating and adding cream when ready to cook and eat. Lots of dicing of shallots, garlic and mushrooms — took me about an hour, start to finish. And a colander, large plate, a bowl, glass measuring cup, and “one skillet” later dinner was served! 😀