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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 was absolutely delicious! I like the little kick the crushed red pepper added—very, very good. One of the best dishes I have made from a pinned recipe—tasted like a restaurant! My spouse also love it!
I want to make this recipe for my Book Club dinner. Can you prep the meal earlier?
I made this for my husband and I for lunch yesterday and it was wonderful. I used two chicken breasts, but kept the sauce as written (for 4), as we were having mashed potatoes and I knew we’d be able to mop it all up. The only thing I didn’t have was some parsley or basil to top it at the end, but it was absolutely fine without it. I’ll definitely be making this again.
I’ve never followed a recipe to the letter… I’ve always tweaked recipes when I cook, however, I did follow this one, and was very surprised that it turned out wonderfully
Hi I’m wondering if I could make this entirely on the stovetop. It’s been so hot here. I dread turning on the oven!
My large skillet has a lid.
Thanks
Hi Cindy, I haven’t cooked it all the way through on the stove, but other readers have mentioned doing that and have reported it worked out just fine for them. Hope that helps!
Thank you! I’ll try! Making it now
If you’re not to use dairy, to suit dietary restrictions, what can be substituted?
Replaced the heavy cream with curry sauce and cream of coconut . Delicious
good recipe with excellent flavors combined. However, missing steps and missteps made it difficult and lengthy to produce. I still don’t understand why it needs to go into the oven and not just simmering on the stove with a lid. Great taste but it took over an hour and I cook Gourmet all the time. Suggest the author cook this herself following this recipe to the letter and meticulously write down every single step she makes.
I have made this recipe numerous times, it’s so addicting. I always double or even triple the sauce recipe and the mushrooms so I can have it over noodles. We had a family get together and I served this, my family LOVED it and wanted the recipe. Thank you for sharing, it’s absolutely the best way to make chicken.
This came together easily and was very tasty! I used thighs instead of breasts and it turned out great.
I made this recipe as one serving, to try out before serving to dinner guests. I had all the ingredients except the heavy cream, which I switched out with full fat sour cream. I served it with egg noodles and a small garden salad. It was amazing. I will heavy cream for my guests. I know they will love it
Hi,
Can I substitute the cream for creme fraiche?
The last words in step 6 are “not thick” Next at #7 “when sauce has thickened”
I do not find it is thickening at the end of step 6 or the beginning of step 7 – it is
just reducing. please explain. thank you
This is fabulous! My new favorite chicken dish. Thank you!!
This is my second time making this, and I absolutely love it!!
I substituted yogurt (Skyr, actually) for heavy cream, and added in a Parmesan / Romano blend of cheese, plus grated lemon rind. I served mine over savory rolled oats cooked in broth. I didn’t pound my chicken, but I did use a thermometer to check for 165 degrees.
It’s a great stick-to-your-ribs meal, even great in the summertime. Thank you so much!!