One-Pan Creamy Mushroom Chicken

$- 4 boneless, skinless chicken breasts - 2 cups sliced mushrooms (button or cremini) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish When I cook One-Pan Creamy Mushroom Chicken, I love using fresh ingredients. The chicken breasts are lean and tender. The mushrooms add a lovely earthy flavor. I often use button or cremini mushrooms, as both are great choices. Next, I chop a medium onion finely. Onions bring sweetness and depth to the dish. I also add three minced garlic cloves for a punch of flavor. Garlic enhances the entire meal with its strong aroma. For the pantry staples, I turn to low-sodium chicken broth. It adds rich flavor without too much salt. The heavy cream creates a creamy sauce that makes the dish feel indulgent. I season with dried thyme and paprika for a little warmth. I also use salt and pepper to taste. These basic seasonings are crucial for balance. Finally, I finish with fresh parsley for garnish. It adds a splash of color and freshness at the end. {{ingredient_image_1}} First, season the chicken breasts. Use salt, pepper, paprika, and thyme. This adds great flavor. I like to cover both sides well. Next, heat two tablespoons of olive oil in a large skillet. Make sure the oil is hot before adding the chicken. Sear the chicken for about 5-6 minutes on each side. Look for a golden-brown color. Once done, remove the chicken from the pan and set it aside. In the same skillet, add the chopped onions and sliced mushrooms. This keeps all the great flavors in one pan. Sauté them for about 4-5 minutes until they soften. The mushrooms will release some juices. Then, add minced garlic and cook for 1-2 minutes. You want to smell the garlic; that means it's ready! Now, pour in one cup of low-sodium chicken broth. Use a wooden spoon to scrape the bottom of the pan. This gets all the tasty bits into the sauce. Let the broth simmer for 2-3 minutes. After that, lower the heat and stir in one cup of heavy cream. Mix everything well until the sauce thickens slightly. Return the seared chicken to the pan. Spoon some of the sauce over the chicken. Cover the pan and let it simmer on low heat. This should take about 10-15 minutes. The chicken needs to reach an internal temperature of 165°F, or 75°C. Taste the sauce and adjust the seasonings with salt and pepper, if needed. To make sure your chicken cooks just right, check its internal temperature. Use a meat thermometer. The chicken should reach 165°F or 75°C. This way, you ensure it's safe to eat. Also, avoid overcrowding the pan. If you add too many chicken breasts at once, they won't brown well. Cook in batches if needed for a nice sear. If your cream sauce is too thick, add a splash of chicken broth. This helps thin it out without losing flavor. On the other hand, if your sauce is too thin, let it simmer longer. This allows it to thicken naturally. Remember to taste and adjust flavors to your liking. You can add more salt, pepper, or herbs to boost the taste. For a beautiful dish, consider fresh herbs for garnish. Parsley works well, but you can also use thyme or chives. These herbs add a nice color and fresh flavor. To elevate the presentation, serve the chicken over a bed of rice or pasta. Drizzle some sauce on top, and you'll impress anyone at your table! Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of your dish. If possible, opt for fresh over dried for a brighter taste. Don’t Overcook Chicken: To keep your chicken juicy, ensure it reaches the internal temperature of 165°F (75°C) but no more, as this can dry it out. Deglaze for Flavor: Scraping the bottom of the pan after adding chicken broth releases flavorful browned bits, enhancing the sauce's richness. Garnish Wisely: Fresh parsley not only adds color but also a hint of freshness to the dish. Consider adding a squeeze of lemon for an extra zing. {{image_2}} You can switch the chicken for turkey or pork. Both options work well in this dish. Turkey gives a lighter taste, while pork adds a rich flavor. If you prefer a meat-free meal, try mushrooms and tofu. They soak up the sauce and add texture. Want to boost nutrition? Add spinach or kale. These greens cook quickly and add color. You can also try different herbs and spices. Basil, rosemary, or oregano can change the taste. Just remember to start with small amounts, and adjust as needed. This dish pairs well with pasta, rice, or veggies. Choose your favorite base to soak up the creamy sauce. For side dishes, consider a fresh salad or steamed broccoli. These options balance the meal and keep it light. To store your leftover One-Pan Creamy Mushroom Chicken, let it cool first. Then, place it in an airtight container. This helps keep it fresh and tasty. You can store it in the fridge for 3 to 4 days. Just make sure you label it with the date! When you want to enjoy your leftovers, reheating properly is key. The best method is to use the stovetop. Heat a skillet over low heat, adding a splash of chicken broth to keep it moist. Stir gently until heated through. If you use a microwave, cover the dish to keep moisture in. Heat in short bursts, stirring in between. Yes, you can freeze this dish! However, freezing the cream sauce can change its texture. If you plan to freeze it, separate the sauce from the chicken. Store the chicken in one container and the sauce in another. Thaw overnight in the fridge before reheating. When ready, heat the chicken and sauce together on low heat for best results. Yes, you can prep this dish ahead. Season the chicken and chop the veggies in advance. Store them in the fridge for up to a day. When you're ready, cook the chicken and veggies as directed. If you want to reheat leftovers, use low heat on the stove. This keeps the chicken moist and the sauce creamy. Definitely! If you are dairy-free, try coconut milk or cashew cream. Both give a rich taste. Almond milk works too, but it may be thinner. For a thicker sauce, add a bit of cornstarch to thicken it up. Just mix the cornstarch with a little cold water before adding. This dish pairs well with many sides. Serve it over rice or pasta for a full meal. Steamed veggies like broccoli or green beans add color and nutrition. A simple salad with fresh greens is also a great choice. You can even add crusty bread to soak up the creamy sauce. This recipe features fresh chicken and mushrooms, creating a rich flavor. Follow the steps for cooking perfectly seared chicken and a creamy sauce. I shared tips for adjusting the sauce's thickness and adding tasty ingredients. Don't forget about the variations, offering different proteins and extra flavors. In the end, you can tweak this dish to suit your taste. Enjoy making it your own!$

One-Pan Creamy Mushroom Chicken

A delicious and easy one-pan dish featuring chicken breasts cooked in a creamy mushroom sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups sliced mushrooms (button or cremini)
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley

Instructions

Start by seasoning both sides of the chicken breasts with salt, pepper, paprika, and thyme.
In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts to the pan and sear for about 5-6 minutes on each side or until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the chopped onions and sliced mushrooms. Sauté for 4-5 minutes until they are soft and begin to release their juices. Add the garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan to release any browned bits. Allow the broth to simmer for about 2-3 minutes.
Reduce the heat to low, then stir in the heavy cream. Mix well until the sauce is combined and begins to thicken slightly.
Place the seared chicken breasts back into the pan, spooning some of the sauce over them. Cover the pan and let it simmer on low heat for about 10-15 minutes until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Taste the sauce and adjust seasoning with salt and pepper, if needed.
Remove from heat and garnish with freshly chopped parsley before serving.

Notes

Serve with rice or pasta to soak up the sauce.

Keyword chicken, creamy, mushrooms, one pan