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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.
I used this recipe as a guide but had precooked chicken, asparagus, and no heavy cream. The ingredients listed here worked well to adaption-I will make this again!
My husband and I made this for the first time tonight! Unfortunately, I broke my camera on my phone so I don’t have any pictures but we will be making this again in the future. 🙂
We made a few changes: didn’t use the oven, we forgot shallots when we went grocery shopping so we nixed those, added rotini pasta, added more heavy whipping cream, added parmesan cheese, and used chicken thighs (our local store had a less than impressive selection of breasts available).
After eating, we decided next time we wanted to try thickening the sauce up more as well as using a bit more salt and olive oil while cooking down the mushrooms more. But overall, super delicious! One we will continue tinkering with for a while! Thank you!
Has anyone tried this recipe with pork chops instead of chicken??
If you’re like me….while you’re making the recipe you may be thinking…where’s the salt?? Well you’d be right in thinking that. I made it as written and the only thing missing was salt. Next time I make this….and there will be a next time….I’ll salt and pepper the chicken before browning.
I made this a few nights ago and it was delicious. My husband is more of a meat and potatoes kind of guy and he loved it as well. I just had some of the leftovers for dinner tonight and it was still delicious. I might increase the sauce amounts by 50% because there wasn’t a lot of sauce for the leftovers and I might decrease the red pepper flakes a bit ( I had crushed red pepper so that might have made it a little hotter). I will definitely add this to my go to menus for a quick and easy dinner, although I just happened to have heavy cream on hand.
I made this for my family last night. Superb!
I made this recipe tonight — and it was delicious! I’ve bookmarked it and will definitely make it again, with extra sauce.
I made this a couple of weeks ago. Today is my husbands birthday and he requested it for tonight. So delicious. Thanks for the recipe!
Very tasty, but too spicy for my husband and I. I would 1/2 the amount of Red Pepper Flakes, perhaps even lessen by 3/4 the amount. Other than that …… a very good saucy skillet chicken recipe.
This was really good! Although it did take longer to make than the recipe calls for. I cooked the whole thing in the skillet, didn’t use the oven. Turned out great. I also added parmesan cheese at the end after I added the cream (which I doubled). Really kicked up the flavor and it helped thicken the sauce a bit more! Highly recommend!
This was amazing and I will also be adding this to my regular menu. I love sauce and so I think I will double the sauce for next time. I had it with spaghetti noodles and it was so good!
Nice recipe. But how long should the chicken be in the oven. I have see step 7 but I can’t se how long it should be in the oven.
Hi, recipe says 5 to 8 minutes in the oven
Awesome. Whole family locked their plates! Wow.
Do I have to pound the chicken out? I don’t have a mallet, so is there any other option?
I cut my chicken in 1/2 (slice it thinner ) and it worked great.
I use a small sauce pan instead of a mallet. works great for flattening (mallets are better for tenderizing, but we are just flattening chicken here)
AMAZING!! The chicken comes out perfectly juicy and the sauce has a nice spicy bite to it. Will be making again!!!
Loved this recipe, after making it twice decided to make a vegetarian version for my daughter. Used veggie broth and portabella mushrooms instead of the chicken and added roasted red peppers. Delicious.
Planning on making this tonight. Fingers crossed I’m as successful as Art was. ?
My husband LOVED it. It was super flavorful, easy and honestly turned out restaurant quality. Made my house smell good too. Will be making this on the regular.
Adding this to our rotation! This dish was absolutely delicious- there wasn’t a single bite left! I followed the recipe to the T except I had to transfer it to a casserole dish for the last step (my skillet isn’t oven-safe). The flavors are wonderful and the recipe was easy to follow.
This very well might be the best thing I’ve ever eaten!! I didn’t follow the recipe to a T and I used pork instead of chicken but, omg, it’s SO good!! Definitely going on my menu. And by that I mean I’m going to have to make it at least once a week. 😉
Thanks for sharing!