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One Skillet Chicken with Garlicky Mushroom Cream Sauce

Another chicken and pan recipe! This simple chicken dinner is made with garlic and sauteed mushrooms and topped with a creamy sauce. I used chicken breasts for this recipe, but even chicken thighs would have been delicious!

Recipe adapted from:

  • 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)
  1. Using a mallet, crush chicken breasts / thighs up to ½ inch thick. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or small bowl, combine the chicken broth, minced garlic, red pepper flakes and dried thyme.
  3. Place a rack in the lower third of the oven and preheat the oven to 375 ° F.
  4. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the mushrooms and brown for 3-4 minutes, stirring as needed to brown both sides. Remove the mushrooms on a plate (use one large enough to remove the chicken too).
  5. Heat the remaining tablespoon of oil over medium-high heat. Add chicken and brown on both sides for 2-3 minutes on each side. Do not worry if the chicken is not completely cooked, we will finish it in the oven. Remove the chicken from the plate.
  6. Reduce the flame to medium, add the shallots in the pan with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so that all the brown pieces come off. LEAVE LEAVE SIMPER AND REDUCE ABOUT 8-10 MINUTES OR UNTIL THE SAUCE CUP IS REMAINING. <- If you do not do this step, your sauce will not thicken.
  7. When the sauce has thickened, remove the flame, add the butter and whisk until it is completely melted. With the skillet turned off, add the heavy cream and mushrooms and mix. Place the pan on the flame for 30 seconds, do not let the sauce boil. Remove from heat, add the chicken to the pan and pour the sauce over the chicken. Place the pan in the oven for 5 to 8 minutes or until the chicken is completely cooked. Garnish with parsley or chopped basil and serve hot.
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