One Skillet Chicken With Garlicky Mushroom Cream Sauce
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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!
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.
It was the hubby’s birthday on Saturday so we did kind of a low key dinner and I made a massive chocolate pie because this is a tradition of ours. I make Anees the most chocolatiest (that should be a word) dessert I can think of. Last year it was a 10 pound chocolate cake. Maybe I went a little overboard with that one? :/
And we ended Sunday off with a bang – throwing the bestie/ ex-neighbor a le-chic baby shower. And when your bestie is a lifestyle blogger, she insists on making her own decorations! So the banner, the large tissue flowers, all made by Pennies for a Fortune. AND we served this dip at the shower and let me tell you, it was a BIG hit. Seriously, if you haven’t tried it yet, what are you waiting for? It’s addicting.
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.
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! ????????????????
- 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)
- 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 the mushrooms 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 the 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. 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.
- Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
IS THIS A GOOD CHOICE FOR YOU?
*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.
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