Description
This One Pan Chicken with Mushrooms recipe offers a creamy, comforting dish featuring tender seared chicken thighs simmered in a savory mushroom and parmesan cream sauce. Perfect for a quick yet elegant weeknight dinner, it combines simple ingredients into a flavorful, hearty meal all cooked in a single skillet.
Ingredients
Scale
Chicken
- 4 Boneless Skinless Chicken Thighs or Fillets (about 1.5 lbs)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
Sauce and Vegetables
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 2 cups Mushrooms, sliced (cremini or white button)
- 1 cup Chicken Broth
- 3/4 cup Heavy Cream
- 1/3 cup Parmesan Cheese, grated
- 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried)
- 2 tbsp Fresh Parsley, chopped
Instructions
- Preheat Skillet: Preheat a large skillet over medium-high heat for 2 minutes until hot.
- Season Chicken: Season the chicken thighs evenly with salt and black pepper on both sides to enhance flavor.
- Sear Chicken: Add olive oil to the hot skillet. Once shimmering, place the chicken in the pan and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Garlic and Mushrooms: In the same pan, add the butter. Once melted, sauté the minced garlic for 30 seconds to release its aroma. Add the sliced mushrooms and cook for 5-7 minutes until they are softened and browned.
- Make Sauce: Pour in chicken broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Let the broth reduce slightly, then stir in the heavy cream, grated parmesan cheese, and thyme leaves. Allow the mixture to simmer gently for 2-3 minutes to thicken.
- Combine and Simmer: Return the seared chicken to the pan, spooning the creamy mushroom sauce over the top. Simmer everything together for an additional 5 minutes to meld the flavors. Taste and adjust salt and pepper as needed.
- Garnish and Serve: Sprinkle the freshly chopped parsley over the dish just before serving. Serve warm for the best flavor and texture.
Notes
- Using chicken thighs instead of breasts ensures juicier, more flavorful meat.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- For a gluten-free version, ensure your chicken broth is labeled gluten-free.
- Cremini mushrooms provide a richer taste, but white button mushrooms work well too.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
