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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.
Just made this tonight and served with buttered noodles and salad. A hit!
This is a delicious recipe. I made it with a couple of additions, like some shredded Parmesan cheese sprinkled on top of the dish before going into the oven. It was utterly satisfying. This recipe will work it’s way into my regular rotation.
so good and tasty! easy to make and follow the directions for anesthesia chef 🙂 sauce wasn’t very thick though. i added a lot more garlic and red pepper and it tasted spicier
I made this dish to accompany a wild rice casserole and it was a delicious combination! I will definitely make again. One question I have about the instructions… The sauce was not very thick and directions are a bit unclear as to how you thicken it….
Just had this for dinner and was a hit with the whole family. Added some cooked spinach too. Will make again.
Thank you for the recipe! I’ve made it twice now. One time to try it out and second to feed my family if 7 adults. We all loved the dish. On the second try, because I was cooking for a lot of people, I did make a few changes. The first was that I browned the chicken in the skillet, then set in the oven at 375 degrees to finish cooking. I tripled the sauce ingredients as I like a lot of sauce to flavor the carbohydrate item also.
Secondly, I used more garlic (x4 in stead of x 3), added about a teaspoon more of the Red Chili Flakes, and used a full cup of the heavy cream. Once the sauce was ready, I added the chicken to soak in the flavors of the sauce, and served it. Everyone around the table absolutely loved it! Thankyou again! Now I’m going to try the Creamy Chicken Picatta!!!
Can you use pasta or rice with this dish?
I really love these recipes. Some of my favorite to make. My husband loves them too. Super tasty. I just can’t ever get the sauce to thicken and I don’t know why. It always ends up being super runny and I’ve made this several times. I don’t know what to do differently
Hi Emily, So glad to hear you enjoyed it! For the sauce, if you decide to make it again, the key is to allow the sauce to reduce (even if it takes longer than 10 minutes.) You can always add a splash of water to help thin the sauce later if it gets too thick, but it’s crucial to let the sauce reduce in step 6. I hope that helps 🙂
This meal is my absolute favorite to make, but I was wondering Can I make this in a crockpot?
This was so yummy! The mushrooms especially!!! Definitely going to recommend this to other people doing low carb!
Hi there! I’m so happy to hear you enjoyed it! Appreciate you taking the time to come back and leave a comment 🙂
Love making this ♥️
SO glad to hear that, Alanna! 🙂
This was an absolutely delicious recipe! I did cut the Red Pepper flakes by half and used 1/2 &1/2 instead of heavy cream.
Hi Janet! So glad to hear you enjoyed it! Appreciate you taking the time to come back and leave a review!
This is a keeper. Going to be one of my Go To meals. I liked the red pepper kicker
also. Stayed with the recipe but added sour cream and quartered a few Idaho’s.
Just love a tasty 30 minute meal that gets some raves.
Thanks
Bob
Happy to hear it was enjoyed, Bob! Your additions sound delicious 🙂
Delicious and tasty with a nice little kick. Impressed my man for sure.
I made this and loved it. I added some spinach to the mushrooms when I sautéed them and then squeezed half a lemon into the sauce right before baking. The chicken was so moist. I served it with a side of yellow rice. It was absolutely amazing. Thank you for this recipe!
Made this last night and it was amazing. The chicken is super moist and the sauce was so yummy. It has a little kick to it too!
This recipe is absolutely amazing! I always wanted to make a creamy sauce with chicken, mushrooms, and shallots. I actually make this recipe, slice the chicken, and add to linguine. My favorite thing ever!
I messed up some how, and the sauce didn’t thicken for me, but it was still good
Delicious! I doubled sauce just bc we like a lot our food saucy. Will definitely make again.
Is it possible to make this recipe a day or two prior to serving it? Can you freeze it? I have to take it up north